Le Birdie Restau Golf

A lunch or dinner set menu allowing you to choose two dishes from the menu. A flexible option for a lighter meal.

The complete set menu including a starter, main course, and dessert. Ideal for discovering the chef's entire cuisine.

A sweet and savory starter combining the sweetness of honey-roasted figs with the saltiness of feta. Enhanced with crunchy pine nuts and a touch of cured meat.

Thin slices of salmon lightly seared with a flame for a melting, semi-cooked texture. Seasoned with an aromatic fresh herb oil.

An original take on avocado with smoky and spicy notes. Accompanied by a refreshing bell pepper sorbet and a chorizo coulis for character.

Fresh salad of assorted tomatoes served with creamy burrata. Accompanied by grilled toast and a vegetable coulis.

Tender and juicy pork cut (spider steak), marinated with smoked spices. Served with a Mediterranean garnish and a tomato sauce with ginger.

Fresh platter of thinly sliced raw beef and a ball of fresh Italian cheese. Enhanced with basil pesto and parmesan.

Fine grilled veal cutlet, served with a tangy caper and lemon sauce. Accompanied by tender seasonal vegetables.

White fish quickly pan-seared, lacquered with a sweet and savory Japanese sauce. Served with fragrant rice and a Provençal vegetable gratin.

Small square pasta stuffed with cheese and herbs, typical of the Dauphiné region. Served with a creamy goat cheese sauce.

Imposing piece of beef to share, grilled to your liking. Accompanied by crispy fries and a classic pepper sauce.

Generous grilled beef cut, known for its tenderness and marbled flavor. Served with homemade fries and a crisp salad.

Delicate flatfish cooked whole in brown butter. Served with green vegetables and rustic mashed potatoes.

Saddle of lamb cooked pink like a magret, with a crispy cheese crust. Accompanied by a layered potato gratin.

Raw minced and seasoned beef, served fresh. Enhanced by an herb sauce and accompanied by hot fries.

Selection of aged cheeses, served with bread. Perfect to finish the meal before or instead of dessert.

Creamy Italian dessert infused with lavender. Served with cooked fruit and crumbled biscuit for crunch.

Pastry made with choux dough filled with a rich white chocolate cream. Topped with a gourmet salted butter caramel.

Crispy and melting meringue filled with whipped coconut cream. Garnished with fresh and roasted tropical fruits.

An espresso coffee served with an assortment of miniature desserts. Ideal for tasting several sweets.

A refreshing signature cocktail based on gin and champagne. Herbal and vegetal notes thanks to cucumber and Chartreuse.

A Cuban classic combining rum, lime, and sugar. Balanced, tangy, and powerful.

A fruity and tangy twist on the Cosmopolitan. Mix of vodka, orange liqueur, and cranberry juice.

The famous Venetian aperitif with bitter orange. Sparkling and slightly bitter, served on ice.

Exotic tiki cocktail with almond and citrus flavors. Rich and powerful thanks to the rum.

Alcohol-free version of the famous Cuban cocktail. Fresh, minty, and sparkling.

A floral and exotic mocktail. Sweet and fragrant thanks to fruit juices and rose.

Invigorating non-alcoholic citrus drink. Enhanced with notes of spices and ginger.