COOKING BASED
ON FRESH PRODUCTS

STARTERS

Bouillon miso

9.3

Shiitake, julienne de légumes, tofu fumé et choux chinois

BEEF CARPACCIO

15.5

Basil sauce, arugula salad and parmesan

MARINATED GRILLED PRAWNS

15.6 / 18.1

(4 OR 6 PIECES), asian grilled, pomegranates, arugula salas

GREEN LENTIL SALAD

9.4

Poached egg and raspberry vinaigrette

TOMATOES & BURRATA

9.4

Basil sauce and arugula salad

assiette saumon restaurant Gustave Neuilly

BOARDS

CHARCUTERIE BOARD

20.5

Rosette, dry sausage, fritons, country pâté, smoked ham

CHEESE BOARD

22.00

Cantal, St-Nectaire, Rocamadour, Brie, Truffle

TAPAS BOARD

22.00

(AFTER 3 P.M.) Kuro schrimp, breaded chicken, tempura vegetables, pork ribs, squid nuggets

MIXED BOARD

22.00

Cheese and charcuterie

plancha mixte restaurant Gustave
SERVED WITH MIXED SALAD

SPREADS

AVOCADO TOAST

17.1

Smoked salmon, poached egg and smocked paprika

CROQUE-MONSIEUR

16.9

Au St-Nectaire

FRESH GOAT CHEESE

15.1

Honey, figs, dry tomatoes, and seared pork belly

PREPARED SALADS

ELEVEUR SALAD

16.6

Mesclun, paned chicken, comté, poached egg, tomatoes, red onion pickles, César vinaigrette

BASQUE SALAD

16.7

Baby spinach, cream cheese, sour cherries, raw ham, red onion pickles

PROVENCAL SHEPHERD’S SALAD

16.5

Mesclun, bricks, goat cheese and honey, fig, cucumber, nuts, cereals pancake

VEGAN SALAD

17.1

Baby spinach, arugula salad, cereals, grilled vegetables, chickpea, smocked tofu, candied artichoke, tomatoes, pomegranates, red onion pickles

ITALIAN SALAD

16.8

Orechiette, arugula salad, baby spinach, tomatoes, vegetables antipasti, 1/2 burrata and bresaola

salade composée restaurant Gustave

MAINS

CAJUN STYLE CHICKEN SUPREME

18.3

Rice duo

CHEDDAR OR GOAT CHEESE BURGER

18.3

Red pesto, salad, three-grain flour bread, beef steak, fries and salad

VEGGIE BURGER

18.5

Cheddar or goat cheese, croissant bun, vegetable steak, cheddar or goat cheese, baby spinach, candied tomatoes, fries and salad

PIG FEATHER

24.5

"Dry Rub", mashed potatoes and mesclun

GRILLED RIB STEAK (300GR)

27.0

Sauce of your choice: pepper, béarnaise, or roquefort cream. Fries, salad

BEEF TARTARE

18.2

(Raw or round trip) fries, and salad

“THAI-STYLE” BEEF TARTARE

18.5

(Raw or return) fries and salad

LARGE RAVIOLI

16.8

With asparagus, and crayfish, arugula, emmental lace with cereals

TUNA TARTAR

22.5

Avocado, southern grasses, vegetables and rice duo

VEGGIE PLATE

17.2

Puffed rice, eggplant compote, vegetables, polenta fries, fresh cheese with herbes

ANGUS FLANK STEAK

18.9

Sauce of your choice: pepper, béarnaise or Roquefort cream, fries and salad

TARTUFO BURGER

18.9

Truffle sauce, batavia, fries and salad

CHEESES & DESSERTS

PLATE OF 2 CHEESES

10.5

Bleu, Cantal, Brie, Saint-Nectaire, Rocamadour, Comté

MOLTEN CHOCOLATE CAKE

8.2

Milk chocolate flowing heart and caramel, vanilia coulis

PROFITEROLES

9.1

Scoop of vanilla ice cream, hot chocolate sauce, whipped cream, caramelised almonds

HOMEMADE PANCAKES

7.5

Maple syrup, Nutella

GRANDMA’S FRENCH TOAST

8.4

Caramel hazelnut ice cream, salted butter caramel

STRAWBERRY & MINT GAZPACHO

8.3

Yaourt ice cream

CRISPY MILLE-FEUILLE

8.8

Light vanilla cream and red fruits

ARTISANAL ICE CREAM & SORBETS

9.1

Ice cream and sorbets from MAISON "TERRE ADÉLICE", 2 scoops

GOURMET COFFEE

9.2

3 homemade treats

Dessert restaurant Gustave Neuilly