Capri's

An economical lunch menu allowing you to choose two dishes from the menu: either a starter and a main course, or a main course and a dessert. Ideal for a complete meal at a reduced price.

A terrine of rabbit meat marinated in Muscadet white wine and baked. Rustic texture and herbaceous flavor. Served cold with country bread.

A traditional French salad of finely sliced pork or beef snout, dressed with an onion and parsley vinaigrette. Slightly crunchy texture and vinegary taste.

Simple and fresh salad composed of tomato slices and mozzarella cheese, often drizzled with olive oil and basil. A light classic starter.

Herring fillets marinated in oil, served with warm or cold potatoes. Smoky and salty flavor of the fish balanced by the sweetness of the potatoes.

Thin slices of marinated red beetroot, laid flat like meat carpaccio. Sweet and earthy flavor, tender texture.

A French bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. Simple, rich, and comforting.

Green salad topped with warm, grilled smoked bacon bits. The contrast between the salty fat of the lardons and the freshness of the salad is typical.

Melted Brie cheese wrapped in crispy brick pastry or phyllo dough. Served hot, it's a mix of crunchy and gooey textures.

Asian-inspired dish composed of chicken-filled pastry triangles (samosas), served with fragrant ginger rice and a light chicken broth.

Tender rolled and stuffed veal piece, topped with a creamy mushroom sauce (forestière). Served with sautéed vegetables.

Fish with stringy and tender flesh, served with a light white wine sauce. Skate has a unique texture and easily separates from cartilage.

Thin slice of pan-fried turkey, served with a Normandy sauce (cream and cider or mushrooms) and pasta.

Grilled pork chop marinated or cooked with lemongrass for a fresh, Asian note. Served with spaghetti.

Traditional French sausage made from pork tripe, known for its strong flavor and unique texture. Served grilled with a zesty mustard sauce.

Tender and flavorful piece of beef (sirloin), grilled or pan-fried. Classically served with homemade fries and mustard sauce.

Classic burger with ground beef patty and melted cheese in a round bun. Served with homemade fries.

Probably a pork tenderloin (very tender cut), served with small whole roasted grenaille potatoes with skin.

Sweet tart filled with pieces of pineapple. Fruity and exotic flavor on a crispy crust.

Lemon cream tart, balancing acidity and sweetness. A fresh and classic dessert.

Traditional dessert made of thin slices of apples baked on a pastry. Sweet and comforting.

A variation of Italian tiramisu where ladyfingers are replaced by speculoos (cinnamon biscuits), alternated with a mascarpone cream.

Egg custard topped with liquid caramel. Smooth and melting texture with a caramelized sugar taste.

Italian dessert made from sweetened, gelled cream, often served with a red fruit coulis. Silky and rich texture.

Rich vanilla cream topped with a layer of hardened caramelized sugar. You have to break the crust to reach the creamy cream.

Airy and light dark chocolate dessert. Mousse-like texture and intense cocoa flavor.

Special festive menu including foie gras starter and entrecôte main course.

Festive starter made from duck foie gras, served with a ginger-spiced compote for freshness and a kick.

Marbled and flavorful piece of beef, grilled to your liking. Served with fries and salad.