Mas de Cure Bourse Restaurant

Mise en Bouche, starter, main & desert

Mise en Bouche

For starters

Raviole

Open langoustine raviole, baby spinach with almonds, bisque and Combawa

Or

La Terrine

Our terrine of foie gras, gizzard confit and shank, pickled condiments and baby greens

To continue

Venison

Two-cooked venison steak with herbs, pepper sauce, glazed carrot, truffled ratte purée

Or

La Saint Jacques

Snacked scallops, creamy celery, grapefruit emulsion, mixed vegetables

To finish

Mature cheese platter: choice of 3 cheeses

Or

The must-have

Mi-cuit Mi-fondant with Valhrona chocolate and red fruits

Or

Pineapple

Vanilla bavarois, Victoria pineapple compote, hazelnut financier

Any change in the menu will be charged à la carte

Entrée : 18 € à la carte

Plat : 30 € à la carte

Dessert : 14 € à la carte

For more than 10 persons, an unique menu of your choice will be served for whole table

Restaurant L'Isle sur la Sorgue