Hotel Restaurant Le Jules Verne (Cardápio)

Rue du Port, Yvoire
+33 4 50 72 80 08

Forret
Country Raspberry Lobster Salad
17
The carpaccio of Fera smoked from Leman Lake.
18
The half-cooked duck foie gras marinated in Sauternes wine, pineapple chutney, baked golden brioche.
24
Main Course / Fish
Grilled perch fillets, french fries and mesclun salad with walnut oil
29
Féra du Lac Léman filet, sweet potato muslin with thyme
29
Blue lobster from our roast pound in the oven, candied onions, small glazed vegetables.
51
Hovedret
Extra soft beef Filet, premium quality
36
The chicken supreme roasted in the oven.
29
Frog legs meunière style
38
Vegetarian dishes
Fresh linguine with pesto.
20
Truffle Risotto
32
Dessert
Bourbon vanilla creme brulee
9
Citrus freshness with 3 notes of chocolates
12
Red fruit infused with mint, raspberry macaroon
13

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