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Starters
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Ceviche of red mullet, thai sauce with peanuts and chilli
10,00 -
Cromesquis with Cassagnes goats cheese, red peppers, fresh rocket and almond
9,00 -
Cucumber and mango Gazpacho with feta
8,50 -
Pan fried scallops, chorizo and a tomato, piment d’espelette and strawberry chutney
13,00 -
Assiette de charcuterie avec chutney Le Caillau
7,50
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Main Course
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Pan fried fillet of sea bass, white bean puree, crispy bacon, pomelo, mange tout, citrus sauce
17,50 -
Herb coated pan-fried pork fillet, broad beans, pan fried celeriac, creamy prune and cider sauce
18,00 -
Gnocchi with spinach, artichoke, sun dried tomatoes, basil and parmesan
14,50 -
Grilled entrecote steak with Le Caillau chips and house butter
24,00 -
Fillet steak with Le Caillau chips and house butter
26.00
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Side dishes and small dishes
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Fresh hand cut chips
4,50 -
Seasonal salad
4,50 -
Selection of cold meats with home made chutney
7,50 -
Sharing platter (charcuterie, salad, olives, Le Caillau pickles and chutney)
15,00
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Desserts
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Chocolate fondant with passion fruit centre, tonka bean ice cream
9,00 -
Pecan and vanilla tart, lemon sorbet
9,00 -
Pineapple carpaccio, coconut mousse
9,00 -
Selection of cheeses with home made chutney
7,50 -
Ice cream
3,50 (1 scoop) / 5,50 (2 scoops)Vanilla, chocolate, strawberry, pistachio, prune & armagnac, coffee, salt caramel
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Sorbets
3,50 (1 scoop) / 5,50 (2 scoops)Cassis, passionfruit
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Menu
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