Menus from 14.30 € from 81.50 €

THE HATCH MENU 14.30 EUROS

SERVED AT LUNCHTIME FROM MONDAY TO FRIDAY

Terrine of fish with chive sauce
Or Flaked tomatoes and Mozzarella
***
Sauté of pork with prunes
Or Fillet of cod meunière
***
Home-made apple tart or a dish of ice cream

COUNTRY MENU 21.70 €

Six deep-shelled oysters from the North coast, shallot vinegar
Or Warm goat’s cheese salad with walnuts
***
Saddle of rabbit cassoulet flavoured with duck fat
Or Fillet of Cod on a slab with an émincé of leeks in meat juice
***
Fruit mousse and coulis or chocolate gâteau or
Home-made apple tart or a duo of cheese salad

*****

THE PULLEY MENU 32 €

Gratin of house crab on a cabbage melt
Or Medley of smoked salmon and a Médaillon of foie gras salad
Or 9 deep-shelled oysters with shallot vinegar from the local Plougastel Daoulas beds

***

Loin of lamb with thyme, small Paimpol haricot beans and chips
Or Sparerib of pork with almonds and potatoes with chive cream
Or Grilled Bass and cod steaks, with sea salt from Guérande and Béarnaise sauce

***

Home-made caramel apple crumble with salted butter
Or Raspberry verrine with Mascarpone
Or Our cheeseboard
Or Chocolate fondant cake
Or a Dish of sorbets
(lime, apple, pear, raspberry, blackcurrant, passion fruit)
Or two flavours of ice cream, whipped cream
(vanilla, coffee, pistachio, caramel, praline, chocolate, strawberry, mint chocolate, rum and

THE SAILOR'S MENU 43.50 €

Selection of langoustines and oysters in shallot vinegar
Or Breiz-Armor scallop brochette – Pilau rice
Seafood platter (supplement of 4 Euros)

***
Fillet of John Dory with crunchy vegetables, hollandaise sauce
Or Beef brochette with figs, roquefort sauce
Or Sole meunière with a sauté of oyster mushrooms

***
Mille feuilles of goat’s cheese and blue cheese with apples
Or a Selection of cheeses
***
Rice pudding with caramelised apple fondant
Or Fruit mousse and coulis or Chocolate fondant heart
Or a Selection of cakes
Or a Choice of sundaes
**********

THE CAPTAIN'S MENU 54.50 €

Seafood platter (langoustines, crab, deep-shelled oysters, winkles, etc.)
Or Gourmet plate of duck foie gras, foie gras flavoured ice cream

***
Snail casserole with tomato fondue flavoured with Espelette peppers
Or Sauté of Mediterranean prawns with cream of Curry
Or Breiz-Armor scallop brochette and home-made pilau rice

***
Duck emincé on a bed of warm apples with foie gras
Or Whole fillet of grilled Bass and cream of leeks
Or Beef fillet steak with pepper sauce
Serving of vegetables and potatoes

***
Or Apple fondant with cinnamon in a Penhors crêpe with salted butter
Or a Selection of Cakes
Or Glazed Nougat, house speciality

THE ADMIRAL’S MENU AT 81.50 €

The Good ship of seafood
Or
Sauté of langoustines with sea salt, house speciality
Or
Escalope of foie gras, pan-fried with red berries

***
Blue “Breiz-Armor” lobster, grilled and flambéed in whisky (400 g)
Or
Our tureen of Blue Lobster (400 g)
Pilau rice flavoured with marine algae

***
Our goat’s cheese and Bleu d’Auvergne pastry on a mixed green salad
Or the Slate of speciality cheeses

***
The glazed nougat (house speciality)
or a Range of sorbets
or Baked Alaska (Min. 2 persons made to order at the start of the meal), flavoured with tropical rum (house punch)
or Apples flambéed in calvados

OUR CARD

Our chef Guy Ségalen is a specialist in the cooking of shellfish.
Make your choice from our good ship.

Our establishment has a large fish-tank, supplied with water from the open sea.
We’re perfectly positioned to provide you with complete satisfaction through the elaboration of a special marine menu, and we propose our LOBSTER or our CRAYFISH sold by weight.

The 100g Lobster 12.80 €
The 100g Crayfish 18.00 €


THE SEAFOOD ON OUR LIST
The seafood platter (Langoustines, crab,
oysters, shellfish and, according to the season, spider crab, velvet swimming crab and prawns)
The shellfish platter
(Langoustines, crab and winkles)
Mayonnaise langoustines
Mayonnaise crab
A dozen deep-shelled local oysters

OUR COOKED MARINE PRODUCTS
A pot of our sauté of lobster (around 500g)
Scallop casserole, deglazed with cognac and pistils of saffron
Moules marinières (as available), chips
"Breiz-Armor" scallop brochette accompanied by pilau rice
Fish soup with croutons
Gratin of Breton crab
Braised langoustines with sea salt of Guérande

OUR VEGETARIAN DISHES
Cucumber, tomato and avocado salad with fresh mint
Beetroot, apple and Emmental salad
Provençal omelette with diced vegetables
Brochette of roast vegetables

OUR FISH
Fillet of grilled salmon under a layer of mashed potato in a cream of leek
Portion of breaded turbot with sea salt,
accompanied by a classic white butter sauce
Fillet of cod meunière
Pan-fried monkfish steak with five pepper
Sole meunière
Spicy Creole cod with salt
Marine selection (warm oyster, monkfish, squid, crab claw)
with pistils of saffron
Cod mille feuilles with baby vegetables
Roast bass with sea salt of Guérande, in its own juice flavoured with baby vegetables
Breton soup with three fish coloured by the aroma of algae and sweet pepper
(salmon, cod, monkfish)

OUR MEATS
Grilled Charolais rib steak, parsley butter
Duck breast deglazed with calvados
Beef steak with pepper
All our meats are accompanied by a serving of vegetables

AND ALSO
Gourmet médaillon of foie gras on a seasonal salad
Caesar salad (potatoes, chicken, tomato, parmesan)
30 Plate of raw vegetables
Salad of the sea (sea thong, langoustines, scallops, mussels)
Fillet of smoked Norwegian salmon on toast with fresh mango

OUR DESSERTS
Cheese platter
Dish of ice cream available in various flavours
Peach or Strawberry Melba
Coffee or Chocolate sundae
"Belle Hélène" stewed pear with chocolate sauce and cream
Vacherin cheese with blackcurrant
Glazed nougat with raspberry coulis
Strawberry "Ginette" (house speciality)
Baked Alaska (minimum 2 persons) per person
(to be ordered at the start of the meal)
Home-made apple tart
Apples flambéed in calvados (house speciality)
Chocolate gâteau with crème anglaise
Our range of cakes
Chocolate profiteroles
Caramel apple crumble with salted butter
Raspberry verrine with Mascarpone
Rice pudding with a caramelised apple fondant