Chez Comus

A rustic and flavorful game meat terrine. Served cold with a sweet and sour onion condiment. To be enjoyed with bread.

Raw or semi-cooked salmon piece marinated in an Asian sauce. Salty and nutty flavors of soy and sesame. Fresh and melting.

Fresh oysters from the French Atlantic coast, medium size (N°3). Iodine flavor and fine flesh. Served raw on ice.

Creamy pumpkin squash soup with chestnut notes. Enhanced with crispy ham pieces for a salty contrast.

Low-temperature cooked egg for a runny yolk and a soft white. Served on a creamy mushroom sauce.

Grilled beef bones from which the rich and fatty marrow is extracted. Served with red wine sauce and toast. Very indulgent.

Vegetarian composed plate with grains, egg and various vegetables. Healthy and colorful.

Renowned Lyonnaise tripe sausage, made from veal. Powerful taste and unique texture. Served with mashed potatoes and a spicy sauce.

Grilled tuna steak, often served medium-rare. Accompanied by creamy Italian risotto and a sweet and savory sauce.

Raw minced and seasoned beef (capers, onions, sauce). Fresh and tender. Served with fries.

Beef cut selected by the chef, pan-seared. Served with small roasted potatoes and a flavorful sauce.

Hearty Alsatian dish of fermented cabbage topped with various smoked pork meats and sausages. Sour and salty.

Game stew simmered in a rich red wine and pepper sauce. Served with small Alsatian pasta.

White fish fillet with fine flesh, grilled or pan-fried. Served with a cabbage garnish and a seafood-flavored sauce.

Selection of two aged cheeses served with a small salad.

Thin sweet wheat crepes, served with a rich chocolate sauce and whipped cream.

Chocolate cake with a molten center. Served hot with a tangy red fruit sauce.

Slice of brioche soaked in milk and egg then pan-fried in butter. Served with cooked fruit and ice cream.

Pastry puffs filled with vanilla ice cream and topped with hot chocolate.

Spongy cake soaked in a syrup with alcohol (rum). Served with whipped cream.

Dessert based on crispy meringue and cream, here flavored with chestnut and whisky.

Espresso coffee served with an assortment of mini-desserts.

Classic salad with chicken, croutons, parmesan and creamy garlic-anchois dressing.

Dozen fresh oysters served on ice.

Very large piece of beef to share, grilled, from the Aubrac breed. Served with fries.

Plate of three characterful French cheeses (soft, pressed, blue).

Cherries preserved in strong alcohol. A simple digestive dessert.

Large marbled beef cut (intramuscular fat) grilled. Tender and flavorful.

Large bone-in beef to share. Renowned Aubrac breed.

Sea snails cooked in broth. Served cold to be extracted from their shells, with mayonnaise.

Cold cooked shrimp served with mayonnaise.

Half dozen hollow oysters.

Dozen hollow oysters.

Assorted individual platter including oysters, crustaceans and a fish spread.

Seafood version of sauerkraut. Fermented cabbage served with various fish (including smoked) and crustaceans, topped with a butter sauce.

Creamy lentil soup, served with crispy croutons.

Egg served with sautéed mushrooms with garlic and parsley.

Low-temperature cooked egg on a bed of cooked peppers.

Very creamy Italian fresh cheese served with thin slices of tomatoes and a flavored oil.

Sweet and savory cold soup, refreshing, made with summer fruits.

Creamy Italian risotto cooked with mushrooms.

Classic French aperitif cocktail. White wine mixed with a fruit cream.

Version of Kir made with Champagne instead of white wine.

Glass of sparkling Champagne wine.

American cola soda.

High-quality artisanal fruit juice.

Lunch menu changing according to the market. Generally includes two courses (starter+main or main+dessert) and a drink.