Menu restaurant Casino Le Havre

A plate of smoked salmon accompanied by a thick cream flavored with lemon and fresh dill, served with a lemon wedge and toast.

Non-contractual photo.

Caesar Salad

Crisp romaine lettuce tossed in a creamy homemade anchovy and parmesan Caesar dressing, topped with seeded chicken, olive oil-baked croutons, and fine parmesan shavings.

Non-contractual photo.

Smoked salmon

Main course

Thai Beef Slices

Sliced beef stir-fried in a fragrant soy sauce, served with crunchy vegetable noodles.

Non-contractual photo.

Matured beef entrecote (€4 supplement for menus)

VBF rib steak 220g, fries, salad bouquet and meat juice with old-fashioned mustard.
⚠️ Supplement of €4 for menus.

Non-contractual photo.

Chicken Ballotine

Chicken ballotine stuffed with mushrooms in a spicy Thai red curry sauce and coconut milk, served with a generous portion of fries.

Non-contractual photo.

The Bar

Seared sea bass fillet, served with a melting broccoli and carrot flan, baby potatoes with fresh herbs and a creamy hollandaise sauce.

Non-contractual photo.

Chili con carne

A spicy stew of ground beef simmered with kidney beans, tomatoes and peppers, served with fluffy rice pilaf.

Non-contractual photo.

The Classic Burger

Buns from our baker "L'atelier des Papilles", 180g Normandy minced steak with red onions, salad, tomato and burger sauce.

Non-contractual photo.

Fish & Chips

Fried cod fillet served with fries, mesclun salad and tartar sauce.

Non-contractual photo.

Salmon

Roasted salmon fillet, served on a creamy risotto with melting leeks and peas, enhanced with parmesan cheese and a drizzle of basil-infused olive oil.

Non-contractual photo.

Crispy Vegetable Noodles

Stir-fried egg noodles topped with soybeans, red peppers and carrots, seasoned with garlic, fresh ginger and a touch of soy sauce.

Non-contractual photo.

Chicken with cream

Tender chicken fillets topped with a creamy mushroom and onion sauce, served with a traditional gratin dauphinois.

Non-contractual photo.

Dessert

Crème brûlée

Traditional crème brûlée with Bourbon vanilla.

Non-contractual photo.

Tarte Tatin, whipped cream and salted butter caramel sauce.

Non-contractual photo.

Ice cream and/or sorbet: 3 scoops

The gourmet profiterole (4€ supplement for the menus.)

Tarte Tatin

The Gourmet Coffee

Farandole of mini desserts: Mini tropézienne, Mini hazelnut square, Crunchy dark chocolate mendiant, Crème brûlée.

Non-contractual photo.

The melting heart

Chocolate fondant with a runny center, served with double whipped cream flavored with vanilla and a scoop of vanilla ice cream.

Non-contractual photo.

The Cheese Medley from "LA FERME DUMESNIL"

Local Cheeses from LA FERME DUMESNIL in Seine-Maritime

Non-contractual photo.

Mustard

Children's Menu

Main Course + Dessert + Drink

(Reserved for children under 10)

12.50 €

Main course

Kid's cod fish and chips

Kid’s Chopped Steak

Dessert

Maxi cookie or chocolate cake

Vanilla ice cream and salted butter caramel

Beverage

1 drink of your choice (children's menu)

Soda by the glass: Coca-Cola, Fanta, Sprite
Fruit juice: Orange, apple, pineapple, Caprisun
Syrup or diabolo

BRUNCH

Available only on Saturdays and Sundays from 11:30am to 2:30pm - €35 + €5 worth of free tokens.

The Pasino Brunch consists of hot and cold appetizer buffets, sweet treats, fruits and desserts.
A dish of your choice from the available options (depending on what's in stock) served at the table.
The candy bar and desserts will be available to finish your meal.
Drinks included: 1 hot drink of your choice (coffee or tea) and a 1L bottle of osmosis water (still or sparkling).

35.00 €

Sweet treats in buffet style

Savory flavors in buffet style

Choice of dish (meat or seafood) depending on availability

Candy bar and assorted desserts in buffet style

Drinks included

Espresso Coffee, Decaffeinated

Hot chocolate

Double Espresso / Decaffeinated, Cappuccino, Coffee / Decaf

Teas

Earl Grey, red fruits, caramel & Tonka (organic), green tea with mint

Net prices - Taxes and service included

Evening stopover menu

Evening stopover menu

Starter - Main Course or Main Course - Dessert

Starters

Vegan salad

Fresh salad combining crisp leaves, diced avocado and mango, cherry tomatoes, black olives and paprika-roasted chickpeas, served with an olive oil and sherry vinegar dressing.

Non-contact photo.

Egg cooked at 64°C, sweet potato velouté, coppa chips and golden croutons.

Non-contractual photo.

So-called “perfect” organic egg

Pork meat from France

Gluten

A spicy stew of ground beef simmered with kidney beans, tomatoes and peppers, served with fluffy rice pilaf.

Non-contractual photo.

Caesar Salad

Crisp romaine lettuce tossed in a creamy homemade anchovy and parmesan Caesar dressing, topped with seeded chicken, olive oil-baked croutons, and fine parmesan shavings.

Non-contractual photo.

Main course

The Bar

Seared sea bass fillet, served with a melting broccoli and carrot flan, baby potatoes with fresh herbs and a creamy hollandaise sauce.

Non-contractual photo.

Chili con carne

Fish & Chips

Fried cod fillet served with fries, mesclun salad and tartar sauce.

Non-contractual photo.

Crispy Vegetable Noodles

Stir-fried egg noodles topped with soybeans, red peppers and carrots, seasoned with garlic, fresh ginger and a touch of soy sauce.

Non-contractual photo.

Chicken with cream

Tender chicken fillets topped with a creamy mushroom and onion sauce, served with a traditional gratin dauphinois.

Non-contractual photo.

Dessert

Crème brûlée

Traditional crème brûlée with Bourbon vanilla.

Non-contractual photo.

Tarte Tatin, whipped cream and salted butter caramel sauce.

Non-contractual photo.

Tarte Tatin

The Gourmet Coffee

Farandole of mini desserts: Mini tropézienne, Mini hazelnut square, Crunchy dark chocolate mendiant, Crème brûlée.

Non-contractual photo.

The melting heart

Chocolate fondant with a runny center, served with double whipped cream flavored with vanilla and a scoop of vanilla ice cream.

Non-contractual photo.

Net prices - Taxes and service included

Player+ Menu
Player Menu & Spa

Player+ Menu

Starter - Main Course or Main Course - Dessert

Starters

Salade végan

Salade fraîche mêlant feuilles croquantes, dés d’avocat et de mangue, tomates cerises, olives noires et pois chiches rôtis au paprika, accompagnée d’une vinaigrette à l’huile d’olive et au vinaigre de Xérès.

Photo non contactuelle.

Egg cooked at 64°C, sweet potato velouté, coppa chips and golden croutons.

Non-contractual photo.

So-called “perfect” organic egg

Pork meat from France

Gluten

A plate of smoked salmon accompanied by a thick cream flavored with lemon and fresh dill, served with a lemon wedge and toast.

Non-contractual photo.

Caesar Salad

Crisp romaine lettuce tossed in a creamy homemade anchovy and parmesan Caesar dressing, topped with seeded chicken, olive oil-baked croutons, and fine parmesan shavings.

Non-contractual photo.

Smoked salmon

Main course

Thai Beef Slices

Sliced beef stir-fried in a fragrant soy sauce, served with crunchy vegetable noodles.

Non-contractual photo.

Chicken Ballotine

Chicken ballotine stuffed with mushrooms in a spicy Thai red curry sauce and coconut milk, served with a generous portion of fries.

Non-contractual photo.

The Bar

Seared sea bass fillet, served with a melting broccoli and carrot flan, baby potatoes with fresh herbs and a creamy hollandaise sauce.

Non-contractual photo.

Le chili con carne

Ragoût relevé de boeuf haché mijoté avec haricots rouges, tomates et poivrons, accompagné d’un riz pilaf moelleux.

Photo non contractuelle.

Le Classic Burger

Bun’s de notre boulanger "L'atelier des Papilles", steak haché normand de 180gr avec des oignons rouges, de la salade, de la tomate et une sauce burger.

Photo non contractuelle.

Le Fish & Chips

Filet de cabillaud frit accompagné de frites, de mesclun et d'une sauce tartare.

Photo non contractuelle.

Le saumon

Pavé de saumon rôti, servi sur un risotto crémeux aux poireaux fondants et petits pois, relevé de parmesan et d’un filet d’huile d’olive infusée au basilic.

Photo non contractuelle.

Chicken with cream

Tender chicken fillets topped with a creamy mushroom and onion sauce, served with a traditional gratin dauphinois.

Non-contractual photo.

Dessert

Crème brûlée

Traditional crème brûlée with Bourbon vanilla.

Non-contractual photo.

Tarte Tatin, whipped cream and salted butter caramel sauce.

Non-contractual photo.

Tarte Tatin

The Gourmet Coffee

Farandole of mini desserts: Mini tropézienne, Mini hazelnut square, Crunchy dark chocolate mendiant, Crème brûlée.

Non-contractual photo.

Le coeur fondant

Moelleux au chocolat au coeur coulant, servi avec une double crème montée parfumée à la vanille et une boule de glace vanille.

Photo non contractuelle.

Player Menu & Spa

Player Menu: Starter - Main Course or Main Course - Dessert + 2 Hours Access to the Spa

Sales and reservations ONLY at the Pasino hotel reception.

Or 40 Euro Player (From the Player+ terminal)

55.00 €

Starters

Vegan salad

Fresh salad combining crisp leaves, diced avocado and mango, cherry tomatoes, black olives and paprika-roasted chickpeas, served with an olive oil and sherry vinegar dressing.

Non-contact photo.

Oeuf cuit à 64°C, velouté de patate douce, chips de coppa et croûtons dorés.

Photo non contractuelle.

OEuf bio dit « parfait »

Origin France

New

Pork meat from France

Salade César

Laitue romaine croquante nappée d’une sauce César maison onctueuse aux anchois et au parmesan, garnie de poulet pané aux graines, de croûtons dorés à l’huile d’olive et de fins copeaux de parmesan.

Photo non contractuelle.

Saumon fumé

Assiette de saumon fumé accompagnée d’une crème épaisse parfumée au citron et à l’aneth frais, servie avec quartier de citron et toasts.

Photo non contractuelle.

Main course

L'émincé de boeuf thaï

Émincé de boeuf sauté au wok dans une sauce soja parfumée, accompagné de nouilles aux légumes croquants.

Photo non contractuelle.

La Ballotine de poulet

Ballotine de poulet farcie aux champignons avec sa sauce curry rouge thaï relevée et lait de coco, accompagnée d'une généreuse portion de frites.

Photo non contractuelle.

Le Bar

Filet de bar snacké, servi avec un flan fondant de brocoli et carotte, des pommes de terre grenailles aux herbes fraîches et une sauce hollandaise onctueuse.

Photo non contractuelle.

Chili con carne

A spicy stew of ground beef simmered with kidney beans, tomatoes and peppers, served with fluffy rice pilaf.

Non-contractual photo.

The Classic Burger

Buns from our baker "L'atelier des Papilles", 180g Normandy minced steak with red onions, salad, tomato and burger sauce.

Non-contractual photo.

Fish & Chips

Fried cod fillet served with fries, mesclun salad and tartar sauce.

Non-contractual photo.

Salmon

Roasted salmon fillet, served on a creamy risotto with melting leeks and peas, enhanced with parmesan cheese and a drizzle of basil-infused olive oil.

Non-contractual photo.

Poulet à la crème

Filets de poulet tendre nappés d’une sauce crémeuse aux champignons et oignons, accompagnés d’un gratin dauphinois traditionnel.

Photo non contractuelle.

Dessert

La crème brulée

Crème brûlée traditionnelle à vanille Bourbon.

Photo non contractuelle.