Hors D'Oeuvres
Tapenade with Garlic Croutons
Butter Bean Dip with Aioli and Quinoa Crisps
Crispy Squids with Paprika and Green Chilli
Marinated Sweet Peppers
Burrata with Cherry Tomatoes and Basil
French Beans Salad
Green Lentil Salad with Apple and Burnt Tomatoes
Cauliflower Salad with Almond and Caraway Dressing
Niçoise Salad
Marinated Beetroot
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
Mushroom Risotto
Homemade Pasta with Beef Ragout
Clams Linguine with White Wine Sauce
Salt Baked Sea Bass with Artichokes and Tomatoes
Whole Sea Bream Baked with Provençal Herbs and Lemon
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
Poached Pear with Dark Chocolate Sauce