Cadot Restaurant

Served with apricot orange sauce.

Grilled chicken breast, candied walnuts, apple, Roquefort and mustard vinaigrette.

Served with grilled chicken breast, Tapenade on a toast point.

Baby mixed greens, pan-seared tuna, tomatoes, green beans, hard-boiled eggs, olives, anchovies, onions, balsamic dressing.

Served with Rosciutto, pine nuts, balsamic vinaigrette.

Brioche, ham, cheese, béchamel sauce, pomme frites.

Ciabatta bread, swiss cheese, tomato, red onion, bibb lettuce, pickle, pomme frites.

Tomato, red onion, bibb lettuce, pickle, pomme frites.

Served with wild mushrooms in port wine sauce.

Tomato basil cream sauce.

Served with cherry tomatoes basil white wine sauce.

Bacon mushrooms parmesan cheese and sunny side eggs.

Garden vegetables, mushroom veloute.

Herb butter, pomme frites.

Lemon caper sauce, red cabbage and späetzle.

Bordelaise sauce, green beans, pommes frites.

Red wine vinegar sauce, sweet potato fries.

Served with h sunny side egg, mashed potatoes, green beans, and bordelaise sauce.

Balsamic and orange reduction, topped with fried spinach.

Served with almond, baby spinach, boiled potatoes, chardonnay sauce.

Served with herb cream sauce, white wine pomme frites.

Goat cheese gnocchi, fresh basil sauce.

Ratatouille, basil oil, balsamic reduction.

Served with fries.

Served with fries.

Served with herbs and baby arugula.

Served with green beans, potatoes, tomato with balsamic.

Served with linguini.

Served with tartar sauce.

Served with balsamic reduction and spinach.

In a Pernod garlic cream sauce.

Served with condiments.

Topped with caviar.

Served with apricot orange sauce.

Brioche toast points topped with tapenade and parmesan reggiano.

Served with mixed greens, prosciutto, pine nuts, asparagus, balsamic vinaigrette.

Served with apple smoked bacon, blue cheese dressing and poached pears.

Served with granny smith apples, candied walnuts, roquefort and mustard vinaigrette.

Served with mixed greens and citrus vinaigrette.

Baby spinach with roasted beets, goat cheese, spinach, orange segments, candied walnuts and mustard vinaigrette.

Served with wild mushrooms in a port wine sauce.

Served with asparagus and garden vegetables in cream sauce.

Served with peppercorn sauce and pommes frites.

Served with wild mushrooms, bone marrow, bordelaise sauce.

Braised chicken in red wine sauce.

Served with lemon butter caper sauce.

Fingerling potatoes, port wine reduction, and mission figs.

Served with orange and ginger sauce

Served with petit syrah sauce, mousseline potatoes, topped with horseradish and baby arugula.

Served s with butternut squash, straw potatoes, and Madeira demi-glace.

Served with spinach, oyster mushrooms, and lemon thyme sauce.

Served with parmesan, butternut squash, broccolini and red beet citrus chardonnay sauce.

Served with with mushrooms, spinach, and champagne sauce.

Served with mediterranean quinoa, ratatouille, and lemon basil vinaigrette.

Served with Kahlua sauce and almond meringue.

Served with almond cream and calvados vanilla ice cream.

Served with gianduja chocolate sauce and fresh strawberries.

Almond sponge cake layered with coffee buttercream and chocolate ganache.

Served with vanilla custard sauce.

Served with orange reduction and chocolate sauce.

Served with vanilla ice cream, fresh berries, chantilly cream, and toasted almonds.

Served with three sauce.

Twice baked, baby spinach, blue cheese, port wine sauce.

Served with crushed potatoes, artichoke, cherry tomatoes, basil oil, and balsamic reduction.

Served with leeks in a lobster sauce.

Served with peach chutney, couscous in a port wine sauce.