Hors d'Oeuvres
Tapenade with Garlic Croutons
Marinated Sweet Peppers
Crispy Squids with Paprika and Green Chilli
Butter Bean Dip with Aioli and Quinoa Crisps
Marinated Beetroot
Endives Salad with Gorgonzola and Caramelized Walnuts
French Beans Salad
Green Lentil Salad with Apple and Burnt Tomatoes
Sweetcorn Salad with Pomegranate and Herbs
Cauliflower Salad with Almond and Caraway Dressing
Burrata with Cherry Tomatoes and Basil
Niçoise Salad
Red Cabbage Salad with Hazelnut Dressing
Cured Sirloin with Pickle Dressing
Salmon Carpaccio with Guacamole
Tuna Carpaccio with Hazelnut
Yellowtail Carpaccio with Guacamole and Citrus Dressing
Salt Cod Croquettes with Roasted Pepper Relish
Snails with Garlic Butter and Parsley
Warm Prawns with Olive Oil and Lemon Juice
Les Plats
Homemade Gnocchi with Cherry Tomatoes
Risotto with Seasonal Mushrooms and Parmesan
Homemade Pasta with Squid, Prawns and Chorizo
Homemade Papardelle with Veal Ragout
Salt Baked Sea Bass with Artichokes and Tomatoes
Whole Sea Bream Baked with Provençal Herbs and Lemon
Grilled Chilean Bass with Chili and Lemon Confit
Tiger Prawns Marinated with Green Chilli and Coriander
Marinated Baby Chicken
Marinated Lamb Cutlets with Olive, Aubergine Caviar and Pine Nuts
Grilled Beef Tenderloin with Sweet Harissa and Chimichurri
Grilled Veal Chop
Grilled Rib Eye Steak
Duck confit with Orange and Spring Cabbage
Green Beans with Garlic Oil
French Fries with Garlic Rosemary
Potato Gratin
Hot Mediterranean Vegetables with Chickpeas
Mixed Leaf Salad
LES GRANDS PLATS
Whole Roasted Chicken with Foie Gras (Subject to availability)
Bone-in Rib Eye with Potato Galette and Bordelaise Sauce
Rack of Lamb with Spiced Couscous and Roasted Tomatoes
Les Desserts
Selection of Homemade Sorbets
Warm Chocolate Mousse with Malt Ice cream
French Toast with Spice Ice Cream
Vanilla Cheesecake with Berry Compote
Vanilla Crème Brûlée
Thin Sliced Apple Tart with Vanilla Ice cream