Neuilly's

Thin Catalan dry sausage, seasoned with pepper, herbs, or paprika. Firm texture and savory taste. Ideal for an aperitif.

Spanish cured ham, aged 36 months. Intense nutty flavor and melting texture thanks to the intramuscular fat. Served in thin slices.

Large portion of Spanish cured ham, aged 36 months, ideal for sharing. Rich flavor and delicate texture.

Marinated octopus preparation with spices, island-inspired. Tangy and slightly spicy taste with notes of mustard and oregano. Tender texture.

Hard-boiled eggs marinated to a purple hue with beetroot. Umami flavor from soy and earthy notes from truffle. Served cold with a rich mayonnaise.

Tender white asparagus served with a creamy sauce. Accompanied by salty cured ham and croutons for crunch. Fresh and spring-like dish.

Large prawns pan-seared. Drizzled with an aromatic curry and ginger sauce. Mild and spicy Asian flavors.

Raw salmon marinated in salt and sugar. Melting texture and delicate taste. Served with crunchy fennel and a light cream.

Gourmet burger with a juicy Irish beef patty. Topped with melted smoked raclette cheese. Served with fries cooked in duck fat for extra flavor.

Beef slices seared on the outside and raw on the inside. Very tender meat served with a rich truffle jus and a creamy puree.

Imposing bone-in ribeye to share. Marbled and flavorful meat, grilled to perfection. Served with a classic béarnaise sauce and fries.

Vegetarian dish made with roasted seasonal vegetables. Mix of textures and sweet, earthy flavors.

Giant prawns served with a creamy white butter sauce. Accompanied by tender leeks and a fresh salad.

White fish fillet cooked on a hot plate. Firm and delicate flesh, enhanced by a sauce with olive oil and aromatics. Served with puree and crunchy salad.

Grilled duck magret, served pink. Rich meat accompanied by a rosemary-infused jus and roasted vegetables.

Potatoes fried in duck fat. Crispy and very flavorful.

Classic mashed potatoes, smooth and creamy.

Small salad with fresh vegetables.

Mixture of seasonal vegetables sautéed in a pan.

Soft raw milk cheese topped with a truffle preparation. Creamy and intense truffle flavor.

Rich chocolate cake with a molten center. Served warm with a scoop of cold vanilla ice cream for contrast.

Coffee served with a generous selection of petit fours and mini-desserts.

Mixture of freshly cut seasonal fruits. Served with a refreshing lemon sorbet.

Selection of homemade ice creams (cream-based) and sorbets (fruit and water-based).

Dessert made of crispy and melting meringue. Topped with fresh red berries and vanilla ice cream.

Dense and melting preparation with strong cocoa dark chocolate. Served with a liquid vanilla sauce.

Hot coffee drink mixed with alcohol (whiskey for Irish, almond liqueur for Amaretto) and topped with cream.

Two-course menu. Choose a starter and a main, or a main and a dessert from the day's selection.

Three-course menu. Includes a starter, main course, and dessert from the day's selection.

Children's menu including a dish of the day and an ice cream dessert.