The "Bistro" Menu
at the Ermitage
Translated Using the Web
THE BAR
Inputs
Mixed salad bouquet
Pumpkin cream to the pistou
Supreme of dry bean salad wild duck
Salad of goat heat roasted with the almonds
The traditional ones
Rib steak of Simmenthal ha!, with the mushrooms of autumn
Veal escalope Viennese
Calf in Damounaise
Veal escalope to ham of mountain, gratinée with the reblochon
Dirty dishes girls
Poultry chop Parmesane
Filled poultry white of Parma ham and cheese of Etivaz
The stew of seven hour old wild boar to the tagliatelli
Paving stone of roast stag and crystallized pear or juice of bilberries
Hare thigh in venaison furnished with the arômates
Around of a single dish
(dice 2 sea-green)
Charbonnade
Mixed salad, beef sauces and apples fried
Charbonnade of hunting
Roe-deer young wild boar and stag
Been useful with sauce drives out, fruit trimming, vegetables and spaetzli
Our desserts
Rice pudding with vanilla bourbon caramel melting with the orange
Dry fruit compote with the Armagnac and its savarin,
Sorbet with apple.
Granity or champagne
Blown frozen with sheet, coconut of pineapple caramelized with spices and sauce,
cream Frozen with mango scented with the flower of orange tree
Choice of sorbets house
Pot of caramel custard chocolate
With the juicy grapes
See also: Main Menu
