Lily de Neuilly

A complete menu including a starter, a main course, and a dessert or cheese of your choice from the menu options. Ideal for discovering the restaurant's cuisine.

Homemade duck foie gras with a subtle spicy note. Creamy and rich texture, usually served with toast.

Slices of house-smoked salmon. Delicate flavor and melting texture, often served with lemon and cream.

Fresh salad composed of shrimp and a mixture of aromatic herbs. Light and fragrant.

Bone marrow roasted in the oven and gratinated. The marrow is rich and fatty, to be spread on toast.

Rustic homemade country pâté made from pork. Served cold with gherkins and bread.

Fresh oysters from Brittany, medium size (N° 3). Iodic flavor and fleshy texture, served raw on ice.

Poached eggs served in a red wine sauce (meurette) with bacon lardons, onions, and mushrooms. A Burgundian classic.

Small pasta stuffed with langoustines. Delicate marine flavor, often served with a creamy crustacean sauce.

Snails prepared in a garlic and parsley sauce, served in a light and crispy puff pastry crust.

Gelatinous and rich terrine made from veal foot. Served cold with Gribiche sauce (mayonnaise with capers, gherkins, and herbs).

Salad of fresh green leaves, dressed with a simple vinaigrette. Light accompaniment.

Fresh pasta tossed directly in a cheese wheel (often parmesan) for a creamy and rich sauce.

Creamy Italian rice cooked with porcini mushrooms (wild mushrooms). Woody flavor and creamy texture.

Pasta stuffed with ricotta cheese and porcini mushrooms. A vegetarian dish rich in forest flavors.

Homemade interpretation of the famous Provençal fish soup. Rich in fish and seafood, served with a saffron broth.

Sea bream fillet cooked with a sweet and sour cider glaze, accompanied by a creamy mashed potato.

Tender skate wing served with a butter and caper sauce, accompanied by saffron-infused pasta.

Large grilled prawns with satay sauce (spicy peanut), served with melting red lentils.

Moroccan-inspired dish with fish (sea bass) gently simmered with fava beans and aromatic spices.

Veal kidneys prepared according to the chef's recipe. Firm texture and pronounced taste, often served with a rich sauce.

Tender guineafowl breast topped with a creamy morel sauce, served with parmesan risotto.

Traditional French dish composed of poached veal head pieces, served with a cold sauce made with hard-boiled eggs, capers, and herbs.

Piece of lamb leg confit for a long time until very tender, served with white beans (lingots).

Beef cheek stew simmered in red wine. The meat is gelatinous and extremely tender, served in a rich brown sauce.

Layers of pasta and shredded rabbit meat, baked with tomato sauce and cheese.

Family-style dish of boiled beef with winter vegetables (carrots, leeks, turnips) in a clear and flavorful broth.

Lobster and mushroom stew served hot in a small dish. Rich and flavorful. Can be served in a small portion (starter) or large portion (main course).

Pan-seared scallops served with black rice (Venus rice). Mild nutty flavor and tender texture.

Tenderest cut of beef, grilled and served with a creamy pepper sauce and potato gratin.

Delicate veal offal (thymus), pan-fried to be crispy outside and creamy inside, served with a rich foie gras sauce and pasta.

Selection of aged cheeses served with bread. Ideal for finishing the meal before or instead of a sweet dessert.

Classic French pastry in a wheel shape, made of choux pastry filled with praline mousseline cream and sprinkled with slivered almonds.

Choux buns filled with vanilla ice cream and topped with hot chocolate sauce.

Leavened cake soaked in a rum syrup, often served with whipped cream.

Crispy almond and candied fruit biscuit, served with caramel ice cream.

Creamy frozen dessert, similar to ice cream but lighter and airier.

Pastry composed of layers of crispy puff pastry alternating with caramel pastry cream.

Slice of brioche bread dipped in a mixture of eggs and milk then pan-fried, served hot with ice cream and caramel.

Very thinly sliced pineapple, served fresh with coconut sorbet. Light and fruity dessert.

Assortment of ice creams or sorbets. Fruity and refreshing flavors.

Classic espresso coffee.

Coffee or tea served with an assortment of small desserts (mignardises) to taste several sweets.

Whole or large pieces of smoked salmon, sold by weight.

Whole duck foie gras terrine, sold by weight.