Hotel Chateau de Noizay
Starters

Le Foie gras en Subtile Gourmandise...
€.29.00

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Le Jardin « Terre de Brume »...
€.34.00

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*L' Or des Indes.
€.35.00

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La Raviula "Royans".
€.33.00


La Carte : Fish and Shellfish
Fish & Shellfish

L'Epaisseur de notre Colin 41 €


La Sole 44 €
Sole “Noizay” dressing.

Le Saint-Pierre 45 €
La Carte : Meat
Meat


La Danse du Gouge autour du Bœuf d’Angus...
€.44.00

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*L'Agneau aux doux parfums d'Afrique du Nord .
€.46.00

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Le Retour aux sources pour le Pigeon de Racan.
€.43.00
La Carte : Desert

Desserts

Le Paris-Brest « Promenade de Waulsort »15 €
Choux pastry stuffed with praline flavoured-mousseline
and garnished with flaked almonds.


Le Soufflé Grand Marnier. 16 €


La Palette " William" en écrin chocolaté. 16 €


La Cueillette des fraises 17 €








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Menu La Découverte

Menu La Découverte

€.56.00 Fish or Meat
€.68.00 Fish and Meat



Amuse bouche du moment.

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Duck foie gras semi-cooked as a terrine, apple-quince and
Macaron flavored with ginger.

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Thick steak of hake from Oleron ,”veil” of green lentils from Berry , bursts of pistachio and “pearl” of salmon.

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Glazed veal, steamed celery, with a touch of
bitterness and passion…

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Our Chef’’s Cheese.

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Choux pastry stuffed with praline-flavoured mousseline,
and garnished with flaked almonds.

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Cheese trolley.

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A la carte deserts.




This menu is served for all the guests of the same table.

Menu l'Esprit
Menu L'Esprit

€.98.00



Amuse bouche du moment.

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Crispy prawn, casserole of root vegetables,
beetroot juice.

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Saint-Honoré Crayfish, mushrooms from the woods.

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Sole stuffed with sea-shells, Noizay dressing.

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The Classic Come back for the Doe.

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Cheese trolley.

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A la carte deserts.




This menu is served for all the guests of the same table.

Lunch formula
Lunch


Starter + Main dish
or
Main dish + Desert
€.27.00
Starter
Main Dish
Desert
€.35.00


Starters

Eggplant tartine with Serrano ham.

Risotto with cuttlefish ink, pesto and some shrimps in tempura.

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Main Courses

Norwegian salmon cooked around the tomato.
Home-made Castle « Burger », béarnaise sauce.

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Desserts

The All Citrus…

Just roasted apricots, Brittany sablé and vanilla ice cream.












From Monday until Saturday only.