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SKAB “A LA CARTE”- WINTER

STARTERS

Scallop carpaccio with black truffle. Foie gras shavings. Truffle Chantilly. Spirulina panacotta. 45€

Roasted Britain lobster (half) medallion. Steamed leek stuffed with lobster. Watercress pebble. Ginger butter sauce. 40€

Cube of pork cooked in Earl Grey tea and roasted cheek rolls with sesame.Red cabbage sorbet and foam. 35€

Agria potato slice, black truffle potato foam and chopped black truffle. 36€

MAIN COURSES

Buttered roasted turbot. Braised endive and truffled endive ravioli. Truffle Royale wrapped in bread stick. Truffled ivory sauce. 54€

Slow cooked Monkfish tournedos. Parsley breadcrumb stuffed with artichoke. In a crispy tube, black rice cooked with saffron. Velvet saffron barigoule. 47€

Guinea fowl supreme stuffed with butternut. Whisky creamy chestnut. Chestnut and salsify. Hazelnut butter guinea fowl juice. 48€

Duck two ways: half-mourning supreme and confit leg in black radish cannelloni. Jerusalem Artichoke, buttered colourful radish. Garlic duck juice. 53€

Aubrac beef: Truffled loin and chuck in small pot-au-feu. Marbled vegetables. Beef juice truffle scented. 58€

DESSERTS

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

Apple :Like an apple pie revisited: creamy heart in a sugar apple soufflé. Poached and jelly Granny Smith beads. Caramel ice cream 23€

Mandarin/marron :Creamy mandarin/marron, dark chocolate crispy sheet, citruses crème brulée in a tile. Chestnut sponge cake.
French meringue fragments. Mandarin sorbet. 23€

Chocolate: Between two sheets of Manjari, cacao biscuit. Creamy chocolate and cacao whipped cream. Chocolate/nuts croquette. Cacao sorbet. 23€

Soufflé :Creamy and soufflé buddha’s hand. Italian meringue. Lemon ice cream. 23€

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