Le Hangar

A sweet French dessert wine from the Sauternais region of the Graves section in Bordeaux. Made from Sémillon, Sauvignon blanc, and Muscadelle grapes affected by noble rot. Exhibits intense notes of honey, apricot, and peach.

A sparkling wine from the Champagne wine region of France. Renowned for its effervescence and celebratory nature. Ranges from dry (Brut) to sweet.

A refreshing mixed drink featuring lime juice as the primary flavor. Likely includes a spirit base such as rum or vodka, sweetened and served chilled.

The house signature cocktail. A unique blend prepared according to the restaurant's special recipe.

A fortified sweet wine from the Rhône Valley in France. Made from the Muscat grape, offering floral aromas and rich fruit flavors like apricot and honey.

A salad featuring famous green lentils from Le Puy, France, known for their peppery flavor and ability to hold shape. Served with arugula greens and thin slices of cured Parma ham.

Fresh raw salmon chopped finely and seasoned, served as a tartare. Enhanced with the aromatic flavor of fresh basil. A light and elegant starter.

A fresh salad made with green beans dressed in olive oil. Topped with ricotta cheese made from sheep's milk (ewe), offering a creamy and slightly tangy contrast.

Sardines marinated to preserve their texture and flavor. Seasoned with Sichuan pepper, adding a unique citrusy and numbing spice profile.

A rustic pâté-like loaf made from ground rabbit meat and poultry livers. Savory and rich, typically served in slices with bread.

A classic Caprese-style salad featuring creamy buffalo mozzarella cheese. Paired with fresh tomatoes, fragrant basil, and a drizzle of olive oil.

A soup made from beets, giving it a vibrant red color and earthy sweetness. Garnished with small, tender vegetables.

A warm, hearty soup made from lentils. Enriched with luxurious pieces of pan-seared duck foie gras, adding a rich, buttery texture.

A premium cut of Scottish salmon. Served with a sauce of carrot juice with a tangy kick and ginger, accompanied by polenta with small vegetables.

Tender fillet of sea bass gently cooked in liquid. Accompanied by fennel that has been stewed until soft, brightened with citrusy lime notes.

Long, flat pasta ribbons tossed in a rich, creamy sauce infused with lemon. Served with shrimp.

Creamy Italian rice dish cooked with asparagus. Topped with salty, air-cured Parma ham.

Raw beef minced and seasoned, served cold. Accompanied by Pommes Dauphine (crispy fried potato puffs) and a green salad.

A high-quality cut of beef steak, known for its tenderness. Served with a sauce made from morels, a prized variety of wild mushroom with a honeycomb texture.

A luxurious dish of fattened duck liver, seared until crisp on the outside and meltingly soft inside. Served with smooth mashed potatoes prepared with olive oil.

A dish consisting of sautéed pieces of beef served in a sauce with smetana (sour cream). A savory and creamy comfort food classic.

High-quality chicken breast fillets glazed with honey. Served with Venere rice, an aromatic black rice variety from Italy with a nutty flavor.

A main course designed for vegetarians, typically featuring a chef's selection of seasonal vegetables, grains, or legumes.

Vin Jaune (Yellow Wine) is a specialty white wine from the Jura region of France. It is matured in a barrel under a film of yeast, giving it nutty, oxidized flavors similar to dry sherry.

A sweet French dessert wine from Bordeaux. Honeyed and rich, it pairs excellently with cheeses and desserts.

A famous brand of Fino Sherry from Spain. Very dry, crisp, and pale, with notes of almonds and yeast.

An assortment of various cheeses. Typically includes a mix of textures and milk types (cow, goat, sheep), often served with bread.

A classic French baked egg-based dish. Airy and fluffy, flavored with rich chocolate. Requires baking time as noted.

A fondant-style chocolate cake with a molten, gooey center. Intense dark chocolate flavor.

Thin French pancakes flavored with orange. Served with a sauce made from Grand Marnier, an orange-flavored cognac liqueur.

Warm cooked apples topped with sweet candied lemon zest and served with rich, smooth custard.

A rich custard base topped with a layer of hardened caramelized sugar. Infused with sweet woodruff, an herb known for its vanilla and hay-like aroma.

Ice cream made from sheep's milk, which is richer and creamier than cow's milk. Drizzled with a unique syrup made from fir tree buds, adding piney, forest notes.

A selection of house-made frozen desserts, including dairy-free fruit sorbets and creamy ice creams.

A dessert made of sweetened chestnut purée vermicelli topped with whipped cream. Named for its resemblance to the snow-capped mountain.

Caffeine-free infusions made from various herbs and spices. Options include soothing verbena, refreshing mint, citrusy citronella, and aromatic star anise.