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Lunch Menu
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A La Carte
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Menus
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Aperetifs |
Wine List
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Lunch
Monday to Friday (except public holidays) |
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Starters
12€
Scallops,
and crunchy flowers with pistachios (sup. 4 €)
Avocado and crab flavoured with poppy
Oysters with a
touch of lemon (x6) (sup. 2 €)
"Plancha" of tiny cuttlefish, risotto with safron buds
Asparagus with coconut milk (sup. 4 €)
Gaspacho of tomato and fromage
blanc
(white cheese)
Dish of the day
or soup of the day
Main Courses
18€
Served
with
"Fleurs à Croquer" -crunchy flowers
Scallops with a potato purée with "fines herbes"
Sea bass or turbot, with fines herbes, vanilla sauce (sup. 4 €)
Veal cutlet -with orange sauce
Slices of duck with fruit sauce
Supreme of
Pheasant with autumn touches
Roast leg of lam with lavender sauce, (20 min) (sup. 4 €)
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Douces Fleurs
à Découvrir
2€
Let your palate "play" for a moment with infusions of flowers!
Cheeses
8€
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Desserts
9€
Craquant «Pom-Pom» Crunchy Apple
Dessert
Roast figs delicately flavoured with rose
Quince poached with vanilla
Fresh fruit salad
Vanilla slice with pear coulis
Thème agrumes Citurs fruit dessert
Rhum Baba splashed with extra rum and exotic flavours
Crunchy hazlenut praline and chocolate |
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3 Course Menu
38€
Selon votre appétit choix
d’un ou deux plats
possible
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A La
Carte
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Starters |
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Cold |
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Oysters lemon
6
14€ 12 28€ |
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Prawns with
pineaple and mint |
14€ |
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Smoked salmon
with a "Festival of Flowers" and lemon and mesclin (fresh new salad
leaves) |
16€ |
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Avocado
and Crab flavoured with poppy |
18€ |
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Gently
cooked Foie gras with vanilla and toast |
20€ |
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Pure
Iberian Ham
«Pata Negra Bellota» 36-48 months old fresh fruit 50grs 16€
100grs 32€ |
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Paleta
ibérique Pur «Bellota» 24-36 months, fresh fruit |
20€ |
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Hot |
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Soup of
the day |
16€ |
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"Plancha" of tiny cuttlefish, risotto with safron buds |
18€ |
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Thinly
sliced smoked duck with fried apple |
18€ |
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Langoustines, with lacey slices of tomato and cocnut and lime
risotto |
23€ |
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Foie gras
pressed and fried with mango and peppery strawberries |
25€ |
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Green
vegetables in coconut milk |
22€ |
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Avocado
and egg with a warm coating of oyster and lemon with a "festival
of flowers" |
18€ |
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Bourrache
flowers, scallops and warm, delicate, young spinach leaves and
pistachio nuts. |
25€ |
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Main Courses |
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Bourrache
flowers, scallops and warm, delicate, young spinach leaves and
pistachio nuts. |
25€ |
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Filet de loup, puréed potato
with fines herbes, and vanilla and lime sauce |
25€ |
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Fillet of turbot with lemon
flavoured egg and white asparagus |
26€ |
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Suprême of pheasant with
fried apple |
24€ |
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Thinly sliced duck slices
with fruit sauce |
22€ |
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Foie gras fried
« minute » with chocolage and an apple compote |
25€ |
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Veal cutlet with caramalised
orange sauce. Supplément forTruffle 9€ |
25€ |
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Leg of lam with lavender
sauce (takes 20 min to prepare) |
24€ |
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1/2 Lobster cooked "en deux
cuissons" - (cooked by two methods) with coconot milk and lime |
28€ |
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Cheeses
"Brebis" confiture de figues ou de cerises
"Quatre coing de Comté,
Pelardon, salad of delicate young salad leaves and
walnuts
Fromage
blanc (cream cheese) |
8€ |
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Selection of cheeses |
12€ |
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Cheese with
truffles |
18€ |
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Douces fleurs à découvrir
Moment
ludique avec des infusions florales
Discover our infusions of fresh flowers
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Desserts
Crreated by Philippe Chapon
Sacré champion de France 1985 & 1995 |
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Craquant "Pom-Pom" |
14€ |
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Roast figs
flavoured with rose |
14€ |
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Quince pached
with vanilla pods |
14€ |
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Fruit salad |
14€ |
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Vanilla slice
with pear coulis |
14€ |
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Rum baba splashed
with rum and an exotic flavour |
14€ |
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Hazelnut and
chocolate pastry |
14€ |
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Autour du chocolat
(all about chocolate) (8 min preparation) |
14€ |
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Atmosphère chocolat
et fruits rouges (Very Special Chocolate dessert with red fruit) |
14€ |
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FLOWER
POWER MENU
______________________________
Dish of the Day
14€
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Salads
Créatives
à thèmes |
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Avocado and crab flavoured with poppy |
14€ |
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Shrimps with pineapple and mint |
14€ |
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Smoked salmon accompanied by a "festival of flowers" and
lemon |
14€ |
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A festival of flowers with avocado and egg and a "confit" of
lemon |
14€ |
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Thinly sliced smoked duck with fried apple. |
16€ |
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"Plancha" of tiny cuttlefish and a risotto with safron buds |
14€ |
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Pure Iberian ham (Pata Negra Bellota)cured for 36
or48 months with fresh fruit |
22€ |
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Paleta ibérique Pur Pure Iberian shoulder ham (Bellota)
cured for 24-36 months and fresh fruit |
16€ |
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Citron confit & Scallops with a selection of green
vegetables |
19€ |
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Risotto with tomatoes & plancha of langoustines |
19€ |
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Fish of the day with a "festival of flowers" |
19€ |
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Scallops with a selection of green vegetables |
19€ |
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Foie gras with vanilla toast
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19€ |
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Little
Sweeteners |
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Frisson Glacé
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5€ |
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Creme sauveur rose |
5€ |
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Une touche de croustillant
chocolat |
5€ |
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Café Gourmand |
8€ |
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Instant
"Miam-Miam"
Taken with
a "glass" if you wish |
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Snacks… |
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Tapenade |
5€ |
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Autour de la Tomate |
9€ |
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Le foie gras vanille |
14€ |
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Le magret de canard fumé
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11€ |
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Le jambon Serrano (125g)
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11€ |
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L’assortiment de fromages |
9€ |
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Le pâta Negra 24 mois (80g), saveur tomate |
18€ |
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Sweeteners… |
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Fruit frais coupé (l’unité) |
2€ |
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Macaron (l’unité)
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1€ |
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Croustillant
chocolat (l’unité) |
4€ |
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Goûter du
jour (l’unité) |
5€ |
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Coupe de
sorbet ou glace (la boule) |
1,50€ |
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Fraises
nature (sup. chantilly 0,50€ |
5€
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LE TAMARILLOS
2, place du marché aux
fleurs
34000 Montpellier
FRANCE
Résa:
Tel: 04 67 60 06 00
Fax: 04 67 60 06 01 |
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First "twinning" of French & Chinese towns |
The "twinning"
of the towns of Montpelier and Chengdu in China was signed on the 22
June 1981.
Click here for our menus translated into Chinese
Montpellier is
also twinned with:
Tlemcen, Algeria, since 2009
Lakewood, United States, since 1918
Louisville, United States, since 1955
Heidelberg, Germany, since 1961
Barcelona, Spain since 1963[8]
Israel Tiberias, Israel, since 1983
Morocco Fes, Morocco since 2003
Brazil Rio de Janeiro, Brazil since 2008
Salerno, Italy
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GAYFRIENDLY,
"Welcome
G-F",
The staff at Tamarillos have pleasure in welcoming you. We are close
to the emblematic café de la Mer. We support the annual LGP de Montpellier
and the apperetif at the end of the parade:)
Special Gay Pride Menu with a Flower Power theme which is ideal for celebrating
a moment of "la vie en "rose"
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We provide menus in
braille.
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We try to be as helpful as possible to
any of our customers with a disability. When you visit us. we can
offer, for instance, menus in braille.
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MENUS
Menus Served per Table Only
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Amuses bouches
(Appetisers)
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Châtaignes et
langoustine,
comme un cappucino
Langoustine served with
chestnut cappucino |
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Noix
de Saint Jacques
au
citron confit
Scallops with a lemon confit |
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Douces fleurs à découvrir |
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Figues rôties, parfum de
rose |
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Amuses bouches
(Appetisers)
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_____
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Fleurs à
croquer,
noix de St
Jacques
aux pistaches
Scallops with
crunchy flowers and pistachio |
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Côte de veau,
Purée aux
fines herbes
Sauce agrume
ou
Suprême de Faisan,
saveurs d'automne
ou
"Pêche" du jour
Veal cutlet
with potato puree and fine herbs and citrus fruit
or Supreme
of Pheasant with autumn flavours |
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_____ |
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Douces fleurs à découvrir
Discover sweet flowers |
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Craquant "Pom-Pom-Pom"
Crispy
Apple based dessert |
If you wish you can order
truffles to accompany your meal - white and black are available and sold
by weight |
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Amuses bouches
(Appetisers(
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Fleurs à
croquer,
noix de St
Jacques
aux pistaches
Scallops with
crunchy flowers and pistachio |
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_____ |
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Langoustines,
dentelles de
tomates
risotto
"coco-citron
vert"
Langoustines
with a risotto of lacy tomatoes and coconut and lime |
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_____ |
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Foie gras
poêlé au chocolat
Foie gras
fried with chocolate |
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_____ |
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Fromages et
fruits
Cheese and
fruit |
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_____ |
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Douces fleurs à découvrir
Discover Sweet flowers |
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_____ |
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Craquant "Pom-Pom-Pom"
Crispy
Apple based dessert |
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_____ |
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Croustillant
praliné et chocolat
Crispy
hazlenut and chocolate dessert |
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Amuses bouches
(Appetisers(
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_____
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Mangue et foie
gras "pôélés-pressés"fraises craquantes
Foie gras with
mango fried and pressed wtih crunchy strawberries |
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Noix de Saint
Jacques et
pousses d’épinard tièdes aux pistaches
Scallops and
young warm spinach leaves with pistachios |
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"Pêche" du
Jour
"Fish" of the
day |
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Côte de veau,
purée
aux fines
herbes
Sauce
mandarine
Veal cutlet
with a puree of potatos and fine herbs and a mandarin saunce |
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Douces fleurs à découvrir
Discover Sweet flowers
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Millefeuille
vanille
Vanilla Slice |
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Chocolat
(add an
"e"!)
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To add to your meal you
can purchase caviar which we sell by weight |
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Amuses bouches
(Appetisers(
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Langoustines
au citron vert
Langoustines with lime
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Noix de Saint
Jacques et
pousses d’épinard tièdes
aux pistaches
Scallops with
warm spinach and pistachio |
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Légumes verts au lait de coco
Green vegetables in coconut milk
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Loup,
purée de fines herbes jus vanille-citron vert
Sea bass with a potato puree of
fine herbs and a vanilla and lime sauce
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_____ |
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Foie gras poêlé au chocolat
foie gras fried with chocolate
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Douces fleurs à découvrir
Discover Sweet flowers |
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Fromages
Cheeses |
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_____ |
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Atmosphère
de chocolat
et
fruits
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Chocolat
(add an
"e"!)
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38€
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55€
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70€
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80€
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90€
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