Hotel Chateau de Noizay
Normes handicapées en cours d'étude
Starters

Le Foie gras en Subtile Gourmandise...
€.30.00

****

Les Langoustines.
€.34.00

****

*Le Bouquet " Laper".
€.33.00



La Carte : Fish and Shellfish
Fish & Shellfish

La Sole 44€

***

Le Saint Pierre 43 €



La Carte : Meat
Meat


La danses des racines autour du Boeuf .
€.45.00

****

Le Ris de Veau.
€.48.00
La Carte : Desert

Le Paris de la "Promenade de Waulsort" .
€.15.00

****

La Pomme "c'est trognon".
€.16.00

****

La Palette William en " écrin chocolaté"
€.16.00








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Menu La Découverte

Menu La Découverte

€.65.00 Fish or Meat
€.85.00 Fish and Meat



Amuse bouche du moment.

****

The brave from the Atlantic


****

Le Bouquer Laper.
Rabbit, stuff with foie gras and barigoule vegetable.

****

Thick steak of hake, Flavor of Asia.

OR/AND

The Farm chicken.

***

Our Chef’’s Cheese.

****
Le Paris-Brest
Choux pastry stuffed with praline-flavoured mousseline,
and garnished with flaked almonds.

Or

La Palette William en écrin chocolaté.
Sweet chesnut, millefeuille and litchi sorbet.






Menu l'Esprit
Menu L'Esprit

€.115.00



Amuse bouche du moment.

****

Le Foie Gras.
Duck liver terrine, salsify and "cresson des fontaines."

****

La Langoustine.
Prawn in ravioli, mushrooms and watercress.

****

Sole roulade, noizay dressing.

****

La Danse des racines autour du Boeuf

****

Cheese trolley.

****

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
€.35.00
Starter
Main Dish
Desert
€.45.00


Starters

Eggplant tartine with Serrano ham.

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

****

Main Courses

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

****

Desserts

The All Citrus…

Just roasted apricots, Brittany sablé and vanilla ice cream.












From Monday until Saturday only.













Entrée-Plat-Dessert. ( Children Menu)
€.38.00

Suggestions au rythme des saisons.