Changes

Salad "Le Rossini" (stripes of duck and gesier confit - duck breast - foie gras) &nbsp; &nbsp; ''20,500 Ariary''<br>Rustic Salad (diced bacon, garlic croutons and poached egg) &nbsp; &nbsp; ''19,000 Ariary''<br>Salad with warm goat cheese and smoked duck breast &nbsp; &nbsp; ''19,000 Ariary''<br>Seafood cascade (fish, shrimps, calamari marinated in lemon) &nbsp; &nbsp; ''19,000 Ariary''<br>Crab flakes salad with dill (fresh crab from Majunga, lemon, olive oil) &nbsp; &nbsp; ''20,000 Ariary''<br>Breaded Camembert salad with confiture &nbsp; &nbsp; ''19,000 Ariary''<br>Fried calamari salad with parsley &nbsp; &nbsp; ''19,500 Ariary''<br>Mix of tomatoes, crottin de chèvre (small goat milk's cheese) served lukewarm with pesto &nbsp; &nbsp; ''19,500 Ariary''<br>Tomato mozzarella salad with pesto sauce &nbsp; &nbsp; ''18,500 Ariary''<br><br>

Whole foie gras semi-cooked &nbsp; &nbsp; ''21,500 Ariary''<br>Ham of breast duck &nbsp; &nbsp; ''19,000 Ariary''<br>Zébu carpaccio with pink pepper &nbsp; &nbsp; ''19,500 Ariary''<br>Mix of shrimps in cocktail sauce &nbsp; &nbsp; ''19,000 Ariary''<br>Raw fish marinated with green pepper (depending on availability) &nbsp; &nbsp; ''19,000 Ariary''<br>Trilogy of fish carpaccio with ginger and balsamic vinegar &nbsp; &nbsp; ''20,500 Ariary''<br>Tartare from the fish of the day &nbsp; &nbsp; ''22,000 Ariary''<br><br>

Fish soup with garlic croutons and rouille &nbsp; &nbsp; ''18,500 Ariary''<br>Calamari Provencale &nbsp; &nbsp; ''20,000 Ariary''<br>Grab gratin with lemongrass &nbsp; &nbsp; ''21,000 Ariary''<br>Fisherman crisp (puff pastry filled with a seafood cocktail) &nbsp; &nbsp; ''20,500 Ariary''<br>Puff pastry Landais (gesier and stripes of duck confit) &nbsp; &nbsp; ''20,500 Ariary''<br>Fried shrimps with garlic &nbsp; &nbsp; ''19,000 Ariary''<br>Shrimp ravioli with two sauces &nbsp; &nbsp; ''20,500 Ariary''<br>Cheese ravioli &nbsp; &nbsp; ''20,500 Ariary''<br>Snails Provencale (depending on availability) &nbsp; &nbsp; ''20,000 Ariary''<br>Fried breaded calamari &nbsp; &nbsp; ''19,500 Ariary''<br>Frog legs Provencale (depending on availability) &nbsp; &nbsp; ''20,000 Ariary''<br>Fricassee of poultry liver in balsamic vinegar &nbsp; &nbsp; ''19,000 Ariary''<br><br><!--Profiterole of snails with anise &nbsp; &nbsp; ''17000 Ariary''<br><br>-->

Calamaris &nbsp; &nbsp; ''24,000 Ariary''<br>Shrimps &nbsp; &nbsp; ''24,000 Ariary''<br>Escalope of grouper &nbsp; &nbsp; ''24,000 Ariary''<br>Mix of shrimps, calamaris, grouper &nbsp; &nbsp; ''24,000 Ariary''<br>Poultry stripes (served with a fricassee of zucchini, egg plant, pepper, mushrooms à la Plancha) &nbsp; &nbsp; ''24,000 Ariary''<br><br>

Pasta Carbonara &nbsp; &nbsp; ''22,000 Ariary''<br>Pasta with seafood &nbsp; &nbsp; ''22,000 Ariary''<br>Pasta with duck breast &nbsp; &nbsp; ''23,500 Ariary''<br>Pasta with Roquefort duck ham &nbsp; &nbsp; ''22,000 Ariary''<br>Homemade zebu lasagne &nbsp; &nbsp; ''22,000 Ariary''<br>Pasta with zebu meatballs &nbsp; &nbsp; ''22,000 Ariary''<br><br>

Excellent cheese crusted grouper &nbsp; &nbsp; ''24,000 Ariary''<br>Duo of shrimps and calamaris with saffron &nbsp; &nbsp; ''24,000 Ariary''<br>Tilapia fillet with lukewarm basil vinaigrette &nbsp; &nbsp; ''24,000 Ariary''<br>Fish fillet à la Meunière &nbsp; &nbsp; ''24,000 Ariary''<br>Grouper fillet in sorrel cream &nbsp; &nbsp; ''24,000 Ariary''<br><!--Grouper fillet with ginger &nbsp; &nbsp; ''19500 Ariary''<br>-->Grouper fricassee with combava &nbsp; &nbsp; ''24,000 Ariary''<br>Escalope of grouper with vanilla sauce &nbsp; &nbsp; ''24,000 Ariary''<br>Grouper fillet Milanese with pasta and basil &nbsp; &nbsp; ''24,000 Ariary''<br>Tuna tournedos with sesame seeds (semi-cooked) (Japanese Style - depending on availability) &nbsp; &nbsp; ''24,000 Ariary''<br>Grouper with tapenade &nbsp; &nbsp; ''24,000 Ariary''<br><br>

Horse steak (from the fillet) &nbsp; &nbsp; ''23,000 Ariary''<br>Zebu tartare à la "Rossini" &nbsp; &nbsp; ''25,500 Ariary''<br>Tournedos of zebu with Béarnaise sauce &nbsp; &nbsp; ''24,000 Ariary''<br>Braised beef spiced with garlic &nbsp; &nbsp; ''24,000 Ariary''<br>Tournedos "Rossini" (extra raw or raw) &nbsp; &nbsp; ''27,500 Ariary''<br>Zébu medaillon "Rossini" (medium or well done) &nbsp; &nbsp; ''27,500 Ariary''<br>Fillet steak with green pepper or mustard or shallot or herb butter or à la bordelaise &nbsp; &nbsp; ''22,500 Ariary''<br>Tournedos Roquefort (extra rare or rare) &nbsp; &nbsp; ''25,500 Ariary''<br>Fillet steak Roquefort (medium or well done) &nbsp; &nbsp; ''25,500 Ariary''<br>Duck breast with honey and ginger &nbsp; &nbsp; ''25,000 Ariary''<br>Duck breast with fruits of the season &nbsp; &nbsp; ''25,000 Ariary''<br>Duck confit with fried potatoes &nbsp; &nbsp; ''23,500 Ariary''<br>Giblets à la "Rossini" &nbsp; &nbsp; ''22,000 Ariary''<br>Escalope of turkey with mushrooms &nbsp; &nbsp; ''24,500 Ariary''<br>Braised meat &nbsp; &nbsp; ''22,000 Ariary''<br>Cassoulet Landais "Rossini" &nbsp; &nbsp; ''27,500 Ariary''<br>Slices of chicken with tarragon cream &nbsp; &nbsp; ''24,000 Ariary''<br>Escalope of chicken with vanilla sauce &nbsp; &nbsp; ''24,500 Ariary''<br>Escalope of chicken breaded with cheese &nbsp; &nbsp; ''24,000 Ariary''<br>Sauteéd chicken with basil and pepper, fresh tagliatelle &nbsp; &nbsp; ''23,500 Ariary''<br><br>

Romazava Royal (chicken, beef. 5 types of vegetables, rougail) &nbsp; &nbsp; ''20,500 Ariary''<br>Sausage with lentils &nbsp; &nbsp; ''22,500 Ariary''<br>Zebu tounge &nbsp; &nbsp; ''22,000 Ariary''<br><br>

Grilled duck breast &nbsp; &nbsp; ''23,000 Ariary''<br>Grilled tournedos &nbsp; &nbsp; ''23,000 Ariary''<br>Zebu brochette &nbsp; &nbsp; ''23,000 Ariary''<br>Duck breast brochette &nbsp; &nbsp; ''23,500 Ariary''<br>Chicken brochette &nbsp; &nbsp; ''23,000 Ariary''<br>Large prawns brochette &nbsp; &nbsp; ''26,000 Ariary''<br>Calamari brochette &nbsp; &nbsp; ''23,000 Ariary''<br>Fish brochette &nbsp; &nbsp; ''23,000 Ariary''<br><br>

Mille-feuille with vanilla from Madagascar &nbsp; &nbsp; ''12,500 Ariary''<br>Ile flottante (Floating island) with caramel and honey &nbsp; &nbsp; ''11,500 Ariary''<br>Melting nougat ice cream &nbsp; &nbsp; ''11,500 Ariary''<br>Chocolate profiteroles &nbsp; &nbsp; ''11,500 Ariary''<br>Puff pastry with fruits of the season, flambéed &nbsp; &nbsp; ''11,500 Ariary''<br>Fresh fruit brochette, flambéed &nbsp; &nbsp; ''11,500 Ariary''<br>Platter with fresh fruits of the season &nbsp; &nbsp; ''11,500 Ariary''<br>Crème brûlée &nbsp; &nbsp; ''11,500 Ariary''<br>Colonel - lemon sorbet with vodka &nbsp; &nbsp; ''11,500 Ariary''<br>Italian ice cream with flavour of the day &nbsp; &nbsp; ''11,500 Ariary''<br>Ice coffee or ice chocolate &nbsp; &nbsp; ''11,500 Ariary''<br>Vacherin - cow milk's cheese à la "Rossini" &nbsp; &nbsp; ''12,500 Ariary''<br>Baked Alaska (Norwegian omelette) à la "Rossini" &nbsp; &nbsp; ''13,500 Ariary''<br>Chocolate fondant - molten chocolate babycake &nbsp; &nbsp; ''12,500 Ariary''<br>Chocolate of Madagascar escapade &nbsp; &nbsp; ''13,000 Ariary''<br>Caramelised banana or banana flambéed &nbsp; &nbsp; ''11,000 Ariary''<br>Mousse au chocolat &nbsp; &nbsp; ''12,500 Ariary''<br>Reverse cream à la vanille &nbsp; &nbsp; ''11,500 Ariary''<br>French toast with a glass of crème anglaise &nbsp; &nbsp; ''11,500 Ariary''<br><br>