Tapas a la carte
Enjoy our a la carte tapas or our platters for 2 people throughout our opening season, served in your room or on your terrace facing the sunsets, orders are made by phone, by email to order before your arrival or simply when you arrive at the reception. Last order before 6 p.m. Phone: +33 4.90.97.83.29. Mail: resa@lodge-saintehelene.com
THE LODGE TAPAS
OUR BOARDS / 2 PERS:
Holiday board 2021
Butternut velouté with black truffle oil, Smoked salmon from Norway, Terrine of foie gras from the southwest and its homemade onion confit, Truffled ham, Truffled burrata, Sheep's tomme, 4 Macaroons Free
66 euros for 2 people
SPECIAL TRUFFLE PLATE:
Burrata flowing heart with truffles 125 gr, white ham with truffles 80 gr, brie de meaux with truffles 80 gr, artisanal summer truffle chips 35 gr, Camargue bull sausage 60 gr.
47 euros / 2 People
Duo Board: Meat + Cheese
Terrine of Camargue Bull 170 gr or 60 gr of Pata negra (Iberian ham), Smoked artisanal sausage 60 gr, Camargue Bull sausage 60 gr, 60 gr of smoked white ham. Brie de Meaux, young Cantal, Tomme de ewe, Tomme de Savoie
47 euros / 2 People
SOUTH PLANK:
Camargue bull terrine, squid ink 111 gr,
, Camargue sardines in olive oil 115 gr, black and green tapenade 110 gr.
43 euros / 2 People
OUR DRINKS:
Wines: Chateau l'Ermitage, Costiére de Nimes (red, rosé, white 75 cl): 23 euros
Beers: Camargue with organic rice 33 cl: 5 euros
Champagne 1/2 Ruinart 375 ml: 56 euros
Champagne Ruinart 750 ml: 85 euros
Phone : +33 (0)4 90 97 83 29
resa@lodge-saintehelene.com
Tout y est bien: l'accueil, le service, le confort et l'équipement des chambres (super literie), le cadre totalement camarguais, le petit-déjeuner, le parking couvert privé. Que du bonheur. J'y retournerai sans aucun doute pour profiter en plus de la très jolie piscine
Patrick83190 17/05/2014
Je viens de passer une nuit dans cet établissement que je recommande vivement. Dès l'arrivée on reçoit un excellent accueil du propriétaire qui prend le temps de nous donner des conseils et répondre à nos questions.
