Our menu suggestions for groups

• Crispy hot camembert
• Plate of pink shrimp (unpeeled)
• Hard-boiled eggs with mayonnaise
• Bacon-Gizzard Salad

***

• Grilled Normandy ham, fresh fries
• Hake fillet, piquillo cream, rice
• Chicken escalope, Camembert sauce, baked potatoes

***

• Chocolate mousse
• Floating island and its custard
• Caramelized Apple Pie
• Cottage cheese, red fruit coulis

• Warm goat cheese salad on toast
• Plate of cold cuts

***

• Chicken leg with Auge valley sauce, dauphinois gratin
• Duck andouillette (old-fashioned mustard sauce), dauphinois gratin

***

• Cheese plate
• Apple pie with a scoop of ice cream and whipped cream
• Délice Normand (crème brulée with caramelized apples and Calvados-flavored cream sauce)

• Fine tomato and mozzarella tart warmed with pesto
• Vol au vent with andouille apples and cider sauce
• Terrine Of Fish

***

• Sea sauerkraut
• Poultry supreme with Camembert and dauphinois gratin
• Haddock steak with white butter and rice pilaf

***

• Apple and salidou tartlet (salted butter caramel)
• Chocolate cake, custard
• Teurgoule (cinnamon rice pudding)

• Fish terrine
• Mussels
• Chef's Terrine

***

• Honfleuraise twine
• Fish fillet with white butter
• Poultry fricassee with Vallée d'Auge sauce

***

• Chocolate cake, custard
• Cottage cheese with red fruit coulis
• Floating island, custard

• Marinated salmon, pink berries, herb whipped cream

***

• Veal blanquette with Apreval cider, seasonal vegetables

***

• Fine apple tart, cream from Maison Borniambuc