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• Introduction Benetin
• The menus
• The menu
• Dessert menu (order at the beginning of the meal)

Introduction Benetin

Introduction Benetin

• Introduction, The Benetin

The menus

Market menus (Served only at lunchtime on weekdays. Excluding public holidays) - (This menu will not be served from Monday July 8 to August 29)

• Entry + main course or Main course + dessert

  (32.00 €)

• Starter + Main course + Dessert

  (37.00 €)

Menu 56€ - Choice of starters

• Sea bream ceviche, green apple and elderberry marinade

• Green asparagus, Bellota ham, tomato vinaigrette

Menu 56€ - Dishes of your choice

• Cod fillet, parmesan and basil crust, mashed potatoes with smoked butter

• Beef steak, crispy cassava with herbs, new potatoes, strong juice

Menu 56€ - Desserts of your choice

• Dessert to order at the start of the meal

Menu 66€ - Choice of starters

• Homemade foie gras terrine, apple chutney, rhubarb

• Squid plancha, virgin sauce and parsley condiment

Menu 66€ - Dishes of your choice

• John Dory fillet, buttered with pointed cabbage and cockles, shellfish juice

• Rack of lamb, candied shoulder and wild thyme jus

Menu 66€ - Desserts of your choice

• Dessert to order at the start of the meal

Discovery menu

• Discovery menu

  (90.00 €)

Children's menu (under 12) € 15

• Fresh meat or fish, dessert

The menu

The menu : The first dish

• 6 Cancale oysters

  (16.00 €)

• 9 Cancale Oysters

  (20.00 €)

• 12 Cancale Oysters

  (25.00 €)

• Ravioli of scallops with caviar, cauliflower muslin

  (38.00 €)

• Abalone in shell, Bordier seaweed butter

  (36.00 €)

• 6 Cancale Bay oysters, Kâmpôt pepper and ginger

  (20.00 €)

• Squid plancha, virgin sauce and parsley condiment

  (24.00 €)

• Sea bream ceviche, green apple and elderberry marinade

  (22.00 €)

• Green asparagus, Bellota ham, tomato vinaigrette

  (21.00 €)

• Homemade foie gras terrine, apple chutney, rhubarb

  (22.00 €)

Menu : Dishes

• Grilled lobster with Kari gosse (16€ for 100grs)

• Cod fillet, parmesan and basil crust, mashed potatoes with smoked butter

  (28.00 €)

• Beef steak, crispy cassava with herbs, new potatoes, strong juice

  (28.00 €)

• John Dory fillet, buttered with pointed cabbage and cockles, shellfish juice

  (34.00 €)

• Rack of lamb, candied shoulder and wild thyme jus

  (32.00 €)

• Sweetbreads, wilted spinach, crushed new potatoes, port juice

  (39.00 €)

• Turbot on griddle, ham Bellota, and its low temperature egg

  (41.00 €)

• Herdshire steak (around 300g), new potatoes, strong juice

  (35.00 €)

Dessert menu (order at the beginning of the meal)

Desserts (order at the start of the meal) - 14€

• Dessert of your choice to order at the beginning of the meal

• Cheese board. Bordier

• Grand Marnier soufflé

• Chocolate emulsion, vanilla puck and caramelized pecans

• Assortment of homemade ice creams and sorbets

• Coffee with mini dessert assortment

• Gratin of Saint-Méloir strawberries, Campari and verbena pepper

• Cappuccino-style coffee dessert

Introduction, The Benetin

(Introduction, le Benetin)

Entry + main course or Main course + dessert

(Entrée + plat Ou Plat + dessert)

Starter + Main course + Dessert

(Entrée + Plat + Dessert)

Sea bream ceviche, green apple and elderberry marinade

(Ceviche de daurade, marinade pomme verte et sureau)

Green asparagus, Bellota ham, tomato vinaigrette

(Asperges vertes, jambon Bellota, vinaigrette à la tomate)

Cod fillet, parmesan and basil crust, mashed potatoes with smoked butter

(Filet de Cabillaud, croûte parmesan et basilic, écrasée de pommes de terre au beurre fumé )

Beef steak, crispy cassava with herbs, new potatoes, strong juice

(Onglet de boeuf, croustillant de manioc aux herbes, pommes de terre nouvelles, jus corsé)

Dessert to order at the start of the meal

(Dessert à commander en début de repas)

Homemade foie gras terrine, apple chutney, rhubarb

(Terrine de foie gras maison, chutney pomme, rhubarbe)

Squid plancha, virgin sauce and parsley condiment

(Plancha d’encornets, sauce vierge et condiment de persil)

John Dory fillet, buttered with pointed cabbage and cockles, shellfish juice

(Filet de Saint-Pierre, embeurrée de choux pointus et coques, jus de coquillages)

Rack of lamb, candied shoulder and wild thyme jus

(Carré d’agneau, épaule confite et son jus au thym sauvage)

Dessert to order at the start of the meal

(Dessert à commander en début de repas)

Discovery menu

(Menu Découverte)

Fresh meat or fish, dessert

(Viande ou poisson frais, dessert)

6 Cancale oysters

(6 Huîtres de Cancale)

9 Cancale Oysters

(9 Huîtres de Cancale)

12 Cancale Oysters

(12 Huîtres de Cancale)

Ravioli of scallops with caviar, cauliflower muslin

(Ravioles de Saint-Jacques au caviar, mousseline de choux-fleur)

Abalone in shell, Bordier seaweed butter

(Ormeaux en coques, beurre aux algues Bordier)

6 Cancale Bay oysters, Kâmpôt pepper and ginger

(6 Huitres de la baie de Cancale, poivre de Kâmpôt et gingembre)

Squid plancha, virgin sauce and parsley condiment

(Plancha d’encornets, sauce vierge et condiment au persil)

Sea bream ceviche, green apple and elderberry marinade

(Ceviche de daurade, marinade pomme verte et sureau)

Green asparagus, Bellota ham, tomato vinaigrette

(Asperges vertes, jambon Bellota, vinaigrette à la tomate)

Homemade foie gras terrine, apple chutney, rhubarb

(Terrine de foie gras maison, chutney pommes, rhubarbe)

Grilled lobster with Kari gosse (16€ for 100grs)

(Homard grillé au Kari gosse (16€ les 100grs))

Cod fillet, parmesan and basil crust, mashed potatoes with smoked butter

(Filet de Cabillaud, croûte parmesan et basilic, écrasée de pommes de terre au beurre fumé)

Beef steak, crispy cassava with herbs, new potatoes, strong juice

(Onglet de boeuf, croustillant de manioc aux herbes, pommes de terre nouvelles, jus corsé)

John Dory fillet, buttered with pointed cabbage and cockles, shellfish juice

(Filet de Saint-Pierre, embeurrée de choux pointus et coques, jus de coquillages)

Rack of lamb, candied shoulder and wild thyme jus

(Carré d’agneau, épaule confite et son jus au thym sauvage)

Sweetbreads, wilted spinach, crushed new potatoes, port juice

(Pomme de ris de veau, tombée d’épinard, écrasée de pommes de terre nouvelles, jus au Porto)

Turbot on griddle, ham Bellota, and its low temperature egg

(Turbot à la plancha, jambon Bellota et son œuf basse température)

Herdshire steak (around 300g), new potatoes, strong juice

(Entrecôte Herdshire (environ 300grs), pommes de terre nouvelles, jus corsé)

Dessert of your choice to order at the beginning of the meal

(Dessert au choix à commander en début de repas)

Cheese board. Bordier

(Plateau de fromages. Bordier )

Grand Marnier soufflé

(Soufflé Grand Marnier)

Chocolate emulsion, vanilla puck and caramelized pecans

(Emulsion chocolat, palet vanille et noix de pécan caramélisées)

Assortment of homemade ice creams and sorbets

(Assortiment de glaces et sorbets maison)

Coffee with mini dessert assortment

(Café Gourmand)

Gratin of Saint-Méloir strawberries, Campari and verbena pepper

(Gratin de fraises de Saint-Méloir, Campari et poivre verveine)

Cappuccino-style coffee dessert

(Entremet café façon capuccino)

Menu of the day

Event

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