Restaurant Le Cap Horn
100 Bd Hébert, 35400 Saint-Malo
godziny otwarcia nieznane
Frenchseafood restaurant€€€€
Menu
Źródło: strona internetowa restauracji, czytaj więcej 13 września 2026. Ceny i dania mogły ulec zmianie.
Kalorie i węglowodany nie zostały jeszcze oszacowane dla tego menu.
EMERAUDE MENU
EMERAUDE MENU
61.00
PRESTIGE MENU
PRESTIGE MENU
81.00
TWO-COURSE FORMULA
OUR TWO-COURSE FORMULA
46.00
Two-Course Formula — Starter and main course or Main course and dessert
STARTERS
Lobster medallion, heirloom tomatoes mosaic, herb salad
30.00
Lobster Medallion
French tuna carpaccio, watermelon, ponzu jelly, crispy rice
26.00
Tuna Carpaccio
Marbled terrine of squad and foie gras, reduced carrot juice with bi"er chocolate, candied baby greens, crispy cocoa nib tuile
28.00
Squid and Foie Gras Terrine
Veal vitello, hazelnut, roasted cauliflower texture, olives and truffle cream from the duo “Enzo-Fabrice”
23.00
Veal Vitello
Sea bass tartare, French strawberries and bu"ermilk emulsion
27.00
Sea Bass Tartare
oysters n°2 from Cancale “Philippe et Noëlle Brévault”
33.00
Oysters
FISH SELECTION
Breaded codfish with Breton prawns, brown fish jus, creamy celery and tarragon
33.00
Breaded Codfish with Prawns
Grilled John Dory, burnt tomato paste with green cardamom, melting fennel and fresh herb oil
38.00
Grilled John Dory
Langoustines, clams, haddock, baby leeks, wilted spinach, Grenobloise sauce ’(’)
39.00
Seafood Selection
Pan fried sea bass, roasted artichoke broth, crab ravioli and salmon roe
36.00
Pan Fried Sea Bass
Grilled sole served with white bu"er sauce or fried with bu"er, assorted vegetable
54.00
Grilled Sole
Breton lobster (500 g.) served with white bu"er sauce
70.00
Breton Lobster
Seafood pla"er (for 2 people to be ordered the day before)
102.00
Seafood Platter — crab, oysters n°2 from Cancale, Dublin prawns, whelks, periwinkles, shrimps
MEAT SELECTION
Rennes-style chicken, supreme with sage bu"er, crispy pressed leg, lemon relish, medley of spring vegetables
37.00
Rennes-style Chicken
Grilled Breton beef tournedos, oyster tartare, potato velouté samphire, iodized veal juice
38.00
Beef Tournedos
Variation of veal, sweetbread cromesquis, confit chuck, grilled picanha, floral juice
34.00
Variation of Veal
VEGETARIAN OPTIONS
Seasonal fruit and vegetable tart, feta cheese, passion fruit vinaigre"evegetarian
19.00
Fruit and Vegetable Tart — Starter
Vegetable mushroom casserole with forest flavors, brown vegetable juice, asparagus and artichokesvegetarian
29.00
Vegetable Mushroom Casserole — Main course
CHEESES
Fully matured French cheeses Jean-Yves Bordiervegetarian
14.00
French Cheeses
DESSERTS
Greek yogurt cream, strawberries marinated with balsamic vinegar, fresh strawberries and basil sorbetvegetarian
15.00
Greek Yogurt Cream
Almond financier savarin, dark chocolate shell, hazelnut and creamy praline, coffee emulsion
15.00
Almond Financier Savarin
Vanilla parfait with blackcurrant confit, rice pudding and blackcurrant sorbet
15.00
Vanilla Parfait
Almond biscuit and almond mousse, poached rhubarb, yogurt mousse, meadowsweet ice cream
15.50
Almond Mousse and Rhubarb
Creamy peas soup, yogurt cream and yogurt sorbet, almond and olive oil financier
15.50
Creamy Peas Soup
SWEETS SPECIALITIES
Crispy dark chocolate, dark chocolate mousse, caramel ice cream, capers powder, bergamot gel and creamy chocolate, caramel sauce
16.00
Dark Chocolate Dessert
Warm thin apple tart with vanilla ice cream
14.00
Apple Tart
Breton caramelized cake served with bu"ermilk ice cream and caramel sauce
14.50
Breton Caramelized Cake
Selection of sorbetsvegan
14.00
Sorbets
Orange hot “crêpe soufflée” flamed with Grand Marnier
16.00
Orange Crêpe Soufflée
Émeraude Menu
Seasonal fruit and vegetable tartvegetarian
Fruit and Vegetable Tart — feta cheese, passion fruit vinaigrette
Veal vitello
hazelnut, roasted cauliflower texture, olives and truffle cream from the duo “Enzo-Fabrice”
Sea bass tartare
French strawberries and bu”ermilk emulsion
9 oysters n°3 from Cancale “Philippe et No°elle Br°vault”
Oysters
Breaded codfish with Breton prawns
Breaded Codfish with Prawns — brown fish jus, creamy celery and tarragon
Pan fried sea bass
roasted artichoke broth, crab ravioli and salmon roe
Vegetable mushroom casserole with forest flavorsvegetarian
Vegetable Mushroom Casserole — brown vegetable juice, asparagus and artichokes
Variation of veal
sweetbread cromesquis, confit chuck, grilled picanha, floral juice
Fully matured French cheese Jean-Yves Bordiervegetarian
French Cheeses
Greek yogurt creamvegetarian
strawberries marinated with balsamic vinegar, fresh strawberries and basil sorbet
Almond financier savarin
dark chocolate shell, hazelnut and praline creamy, coffee emulsion
Vanilla parfait with blackcurrant confit
Vanilla Parfait — rice pudding and blackcurrant sorbet
Prestige Menu
Lobster medallion
heirloom tomatoes mosaic, herb salad
French tuna carpaccio
Tuna Carpaccio — watermelon, ponzu jelly, crispy rice
Marbled terrine of squad and foie gras
Squid and Foie Gras Terrine — reduced carrot juice with bitter chocolate, candied baby greens, crispy cocoa nib tuile
Langoustines, clams, haddock, baby leeks, wilted spinach
Seafood Selection — Grenobloise sauce 2026
Grilled John Dory
burnt tomato paste with green cardamom,melting fennel and fresh herb oil
Rennes-style chicken
supreme with sage butter, crispy pressed leg, lemon relish, medley of spring vegetables
Grilled Breton beef tournedos
Grilled beef tournedos — oyster tartare, potato velouté samphire, iodized veal juice
Almond biscuit and almond mousse
Almond biscuit and mousse — poached rhubarb, yogurt mousse, meadowsweet ice cream
Creamy peas soup
Creamy pea soup — yogurt cream and yogurt sorbet, almond and olive oil financier
Crispy dark chocolate
Crispy dark chocolate dessert — dark chocolate mousse, caramel ice cream, capers powder, bergamot gel and creamy chocolate, caramel sauce
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Recenzje
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Praktyczne
- Adres
- 100 Bd Hébert, 35400 Saint-Malo
- Godziny
- jeszcze nieznane
- Kontakt
- +33299407540
- Źródła
- Overture Maps Places (CDLA-Permissive 2.0), restaurant-caphorn.fr/