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SKAB “A LA CARTE” : SPRING

 

STARTERS

Citrus fruit tube stuffed with Ratte potatoes, salmon, shellfish and grapefruit cream. Spinach foam and avocado cubes. 35€

Roasted scampi and tartare with caviar. Green and white asparagus. Lemon scented butter sauce. 40€

Terrine of foie gras and thin slices of pigeon filet. Slow cooked pigeon leg sesame flavoured. Red cabbage foam. 42€

Warm oysters like a lasagna, cauliflower puree, carrot and parsnip, creamy oyster sauce with caviar. 36€

 

MAIN COURSES

Ballotine of sole fillet stuffed with green peas and carrot cream. Champagne sauce tinted with parsley. 52€

Meagre fish poached. Fregola sarda pasta and spring vegetables. Fennel foam. 49€

Pan roasted Aubrac beef fillet. Cannelloni pasta filled with green asparagus and confit chuck steak. Costières de Nîmes red wine sauce. 52€

Roasted Provence lamb rack slice and saddle. Oriental flavoured potato roll. Greek yogurt barbajuan. Lamb juice with a touch of harissa. 50€

Cœur de Ris de veau doré au beurre, asperges vertes, gnocchi de rattes du Touquet. Jus de Veau perlé à l’huile d’olive Jeanjean. 56€

 

 DESSERTS

Cheese Platter from Monsieur Vergne and goat cheese from Mr Rio . 20 €

Chocolate : In a chocolate “shell”, sachertorte & creamy chocolate. Crispy praline &  chocolate mousse truffles, cocoa sherbet. 23€

Soufflé : Lemon soufflé. Sugar blown lemon stuffed with madeleine and “Buddha’s hand” cream. Lemon ice cream. 23€

Pear – Chocolate – Pecan : On a praliné and pecan nuts biscuit, Valrhona chocolate and vanilla cream.  Poached pear with spices. Vanilla ice cream with caramelized pecan nuts. 23€

Strawberry : Strawberry cream and mint foam in gavotte tube. Frozen strawberry marshmallow. Fresh strawberry and granité. 23€

 

 The Carte and Menus of gourmet Restaurant SKAB in Nîmes are regularly renewed to serve only fresh and seasonal products.