Week dishes
Monday : Traditional French tripe sausage, served with whole-grain mustard and crispy potato thins
18
Tuesday : Tomatoes cooked in different way, mozzarella di buffalla, pesto, arugula salad
19
Wednesday : Beef rib-steak 300g, served with homemade chips and béarnaise sauce, lettuce
24
Thursday : Big Perigourdine salad : roast and smoked slices of duck breast, Foie Gras chunks, gizzards, cherry tomatoes, walnuts
24
Friday : Monkfish in a tomato sauce, served with new potatoes and spring vegetables
24
Saturday : Veal kidneys in a porto sauce, served with grilled macaroni and mushrooms
21
Sunday : Catch of the day
25
Forret
Homemade terrine with a dried-fruit chutney
9
Trout and Granny Smith apple tartare, lamb's lettuce
17
Duck liver terrine marinated in Pineau des Charentes (local sweet wine), poached quince and jelly
10
Breaded snails with parsley butter, garlic cream and parsley foam
13
Scallop shell, caramelized leek, crispy angel's hair, bisque
9
Salads
Caesar salad : sliced chicken, anchovies, parmesan, croutons and Caesar sauce
12
Goats ’ cheese salad, lardons fried with maple syrup
12
Langoustines and foie gras, fish vinaigrette
15
Vegetarien starters and main courses
Cream of pumpkin and sweet chestnut
7
Spelt risotto, vegetables, thyme and lemon sauce
8
Stir-fried vegetables with tagliolini in a soy and sesame sauce
18
Seasonal mixed vegetables served with a tapenade and olive oil foam
17
Hovedret
Organic trout, potato foam, wilted spinach, strong meaty sauce
22
Table du Bois fish and chips, tartare sauce
21
Scallop and praws tagliolini with a bisque
19
Cod, butter, lemon and caper sauce, new potatoes and vegetables
18
Meat
Home-Knife-trimmed beef tartare, chunky home-made chips
19
Bois de la Marche Burger, onions, somked bacon, cocktail sauce, Goat's cheese, homemade chips
18
Limousin filet of beef, grenaille potatoes from the Ile de Ré, spring onions, seasonal mushrooms
25
Butcher's choice of beef, choice of sauces, homemade chips
17
Free-range chicken breast stuffed with chorizo, risotto
49
Slow-cooked spare rib steak from the Gaillard farm located in Sanxay, spicy carrot puree, stir-fried vegetables
24
Lacquered pork filet mignon pilau rice and vegetables wok
20
Cheese
Assorted cheese platter
9
Crispy Poitevin goat's cheese parcel
8
Dessert
Paris Brest maison façon Bois de la Marche
9
Coulant de chocolat noir avec un coulis de fraise et sorbet de citron vert
9
Iced coconut and passionfruit parfait
9
Traditional French pastry with French patisserie cream
10
Homemade vanilla ice cream-filled profiteroles with chocolate sauce
9
Coffee with miniature dessert selection
8
Choice of ice cream and sorbet selection
9
Chocolate and poached pear dome, biscuit
8
Coffee with a miniature dessert selection
10
Strawberries cooked in different way, matcha tea
9
