Restaurant of La Verniaz

MENU 55€

The perfect egg, Waldorf sauce and two colors of asparagus

Pan-fried hake fillet, root vegetable minestrone, creamy verbena and pomelo dressing

Iced bombe with Chartreuse

MENU 75€

Duck foie gras with port, gingerbread with cocoa, mango coulis and Java pepper

or

Smoked trout maki with fresh goat’s cheese and basil, tropical fruit jelly

…

Pork pluma with Asian flavours, slow-cooked, pulpe de Charlotte aux fruits secs and cooking juices

or

Fillet of sturgeon pan-fried with cocoa butter, ribbon of Bleue d’Artois potato

and Jura wine reduction infused with lemon grass

…

Granny Smith apple and basil

or

La Verniaz’s soufflé

STARTERS

Duck foie gras with port, gingerbread with cocoa, mango coulis and Java pepper I 27€

Smoked trout maki with fresh goat’s cheese and basil, tropical fruit jelly I 25€

Carnaroli risotto with garden herb crémeux and seasonal vegetables in various textures I 22€

Fresh local mountain goat’s cheese with mixed garden herbs I 20€

The perfect egg, Waldorf sauce and two colors of asparagus I 21€

MAIN COURSES

Pork pluma with Asian flavours, slow-cooked, Charlotte potato purée with dried fruit, cooking juices I 40€

Crispy heart sweetbreads, celeriac medley and veal jus with blackcurrant liqueur I 42€

Lamb with herb crust, cabbage-polenta with Abondance cheese and baby carrots with their tops I 40€

Sturgeon fillet pan-fried with cocoa butter, ribbon of Bleue d’Artois potato and Jura wine reduction infused with lemon grass I 36€

Pan-fried hake fillet, root vegetable minestrone, creamy verbena and pomelo dressing I 32€

CHEESE TROLLEY

A selection of matured cheeses and from our local artisans I 12€

DESSERTS

Granny Smith apple and basil I 16€

All-chocolate dessert and praline feuillantine I 18€

Iced bombe with Chartreuse I 12€

La Verniaz’s soufflé I 20€

Citrus fruit medley I 16€