Regular Menu

Soups

• Soup of the day 8
• French Onion Soup 16
• Lobster bisque 18

  Rich and delicious lobster cream with cognac. A classic long prepared with love by Chef Bresson.

Salads

• Green salad and hardboiled egg mayonnaise on mixed greens 14
• Endives, cresson, pecans confites, jersey vinaigrette 14
• Chez Lévêque classic’s 25

  Julienne of white ham and emmental cheese, cucumbers, tomatoes and boiled eggs on greenery.

• Crispy duck confit 25

  Served on lentils with garlic cream.

• Winter goat cheese salad  25

  Served with apples and caramelized pecans

• Wild shrimps (6) and citrus salad 29

  apple and caramelized pecans, orange dressing.

Appetizers

• Poultry liver mousse 16

  Served with homemade brioche and onion jam.

• Provençal style mussels 16

  Mussels stuffed with breadcrumbs, garlic and tomato butter with anise, all nicely browned with salamander.

• Homemade smoked herring 16

  Served with warm potatoe salad and eggs

• Snail on a puff pastry shell with chablis sauce 16

  Snails and mushrooms in a Chablis cream sauce, served on a small homemade pastry

• Lévêque duck terrine 16

  Duck and duck liver, with the classic salad of celery-remoulade.

• Tête fromagée 16

  Chef Fred's tartare sauce

• Salmon and beef tartar 18

  100gr. of Classic french way, seasoned to your taste. Served with fries or salad

• Duo of homemade smoked trout and salmon 20

  Homemade smoked salmon and trout, white cheese, apples, bagel crisps

• Crispy panko shrimp 20

  Coconut and curry sauce

• Homemade foie gras terrine 24

  Served with homemade brioche and pear ginger chutney

• Charcuterie board - 2p. 30

  Country terrine, chicken liver mousse, rillettes, black pudding, Serrano ham, dry garlic sausage

Cheeses

• Hot oka raclette caramelized pecans 14
• The piece of cheese, nuts and homemade jam 12
• Three cheese platter, nuts, homemade jam 22

Plates

• Club Lévêque 24

  In artisan white square bread, a minute grilled chicken breast, bacon, tomato, homemade mayonnaise. Served with fries of salad

• Provencal stuffed eggplant 24

  Half eggplant stuffed with tomato and fresh herbs compote, gratineed with emmental and parmesan cheese, pine nuts, coriander and parsnip chips. 

• Mussels to your taste 26

  Provencal, marinieres or poulette

• Salmon escalope 27

  Pan-fried cutlet, parsley potatoes and flaky pastry.

• Stew of the day - chef besson 29
• Salmon or beef tartar 31

  180 g. Classic brewery style, seasoned to your taste. Served with french fries and salad.

• Giant wild shrimps 32

  Giant wild shrimps from Mexico gulf, mild curry, pilaf rice. 

• Lévêque style bouillabaisse34

  Anise fish soup with great chunks of fish, fresh seafood and potatoes. Served with garlic croutons, grated cheese and rouille.

• Grilled whole royal sea bream 35

  Grilled whole fish, flambeed with pastis, steamed potatoes and vegetables. Your waiter will be happy to prepare your fish if you wish. 

• Braised lamb shank 36

  Slowly cooked in a red wine sauce, small vegetables and couscous with Corinthe dried raisins

• Beef sirloin steak 10oz 38

  Bearnaise sauce. Dauphine potatoes and vegetables

• Lobster pot thermidor 39

  White wine, cognac, mushrooms, creamy mustard.

• Lobster puff pastry 39

  Charentes pineau sauce, spinach and rice

• Grilled filet mignon 39

  Pepper, Perigueux or Béarnaise sauce, Dauphine Potatoes or fries

• Grilled veal chop48

  Morels creamy sauce, butter tagliatelles.

• Façon rossini 49

  Pan-seared beef tenderloin, Périgueux sauce, foie gras escalope on a crouton, dauphine potatoes.

Offal

• Rich veal brain grenobloise 26

  Sautéed veal brains, butter sauce with capers, diced crisp bread and lemon.

• Homemade black pudding 24

  Homemade blood pudding, caramelized hemmingford apples, pepper sauce.

• Veal kidney madeira or mustard 29

  Pan seared veal kidney. Choice of sauce : Mustard or Madeira

• Veal liver escalope 29

  Veal liver in escalope, pan seared in butter, Choice of sauce : Raspberry sauce, Meunière or Persillade

• Crispy veal sweetbreads 40

  Pan seared sweetbreads until golden and crispy, Morels and cream sauce, root vegetables purée

SIDE

• French fries 7
• Butter and cream mashed potatoes 7
• Sautéed green vegetables 12

Desserts

The sweet temptations

• Dessert of the day (apple pie, sugar pie ou cream caramel) 6
• Floating island, rosted almonds, caramel 9
• Crème brulée, taste of the moment, coconut crunch 9
• Lemon meringue pie 9
• Trio of sorbets at your choice with crispy biscuit 10
• Chartreuse iced nougat on raspberry coulis 10
• Chocolate temptation with taragon ice cream (10 to 12 minutes of cooking) 12
• Crêpes suzette flambed with grand marnier (for two) 30
• Additional scoop ice cream 3

Vegetarian or you can ask for a vegetarian version