Hors D'Oeuvres
Tapenade with Garlic Croutons
Burrata with Cherry Tomatoes and Basil
Marinated Beetroot
Marinated Sweet Peppers
Green Lentil Salad with Apple and Burnt Tomatoes
Niçoise Salad
Endives Salad with Gorgonzola and Caramelized Walnuts
King Crab and Lobster Salad with Citrus Dressing
French Bean Salad with Foie Gras
Cured Sirloin with Pickle Dressing
Yellowtail Carpaccio with Guacamole and Citrus Dressing
Tuna Tartare
Beef Tartare with Smoked Bone Marrow Mayonnaise
Thinly sliced Octopus with Lemon and Green Chilli Dressing
Tuna Carpaccio with Hazelnut
Salt Cod Croquettes with Roasted Pepper Relish
Courgette Flowers Tempura with Cherry Tomato Sauce
Warm Prawns with Olive Oil and Lemon Juice
Snails with Garlic Butter and Parsley
Crispy Squids with Paprika and Green Chilli
Les Plats
Homemade Gnocchi with Cherry Tomatoes
Linguine Pasta with Venetian Clams
Homemade Pappardelle with Veal Ragout
Homemade Rigatoni Pasta with Cream and Parmesan
Whole Grilled Turbot 600gr
Grilled Chilean Bass with Chilli and Lemon Confit
Charcoal Grilled Red Bream
Whole Sea Bream Baked with Provencal Herbs and Lemon
Sagabuta Pork with Chimichurri
Grilled Rib Eye Steak 400gr
Marinated Lamb Cutlets with Olive, Aubergine Caviar and Pine Nuts
Grilled Veal Chop 450gr
Grilled Sagabuta Pork
Marinated Baby Chicken
Duck Confit with Orange and Endive
Mixed Leaves Salad
Broccolinis with Chilli and Ginger
French Fries with Garlic Rosemary
Potato Gratin
Green Beans with Garlic Oil
LES GRAND PLATS (subject to availability)
Whole Roasted Black Leg Chicken with Foie Gras
Black Onyx T-Bone Steak
Rack of Lamb
Whole Grilled Sea Bass
Desserts
Jasmine Tea Cream Filled Choux Pastry with Raspberry Jam
Chocolate Bar with Coffee and Hazelnut
Warm Chocolate Mousse with Malt Ice Cream
French Toast with Spice Ice Cream
Vanilla Cheesecake with a Berry Compote
Thin Sliced Apple Tart with Vanilla Ice Cream
Vanilla Crème Brûlée
Selection of Homemade Sorbets
Strawberry, Coconut, Passion Fruit, Pineapple-Mint
Lemon Sorbet with Vodka