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HORS D'OEUVRES

Tapenade

Tapenade with Garlic Croutons

Calamars Frits

Crispy Squid with Paprika and Green Chilli

Poivrons Marinés à l’Huile d’Olive

Marinated Sweet Peppers

Salade de Chou-Fleur

Cauliflower Salad with Almond and Caraway dressing

Salade de Maïs et Grenade

Corn and Pomegranate Salad

Burrata et Tomates

Burrata with Cherry Tomatoes and Basil

Salade Niçoise

Niçoise Salad with Bluefin Tuna

Salade d’Endives au Gorgonzola

Salad of Endives, Gorgonzola and Caramelized Walnut

Ratatouille et Feta

Ratatouille with Feta Cheese

Salade de Haricots Verts et Artichauts

Runner Beans Salad with Artichokes

Betteraves Marinées

Marinated Beetroot

Salade de Lentilles Vertes

Green Lentil Salad with Apple and Burnt Tomatoes

Carpaccio de Boeuf

Cured Sirloin with a Pickle Dressing

Poulpe Finement Tranché

Thinly Sliced Octopus with Lemon and Green Chilli Dressing

Carpaccio de Sériole*

Yellowtail Carpaccio with Guacamole and Citrus Dressing

Carpaccio de Saumon*

Salmon Carpaccio with Guacamole

Carpaccio de Thon*

Tuna Carpaccio with Hazelnut

Beignets de Fleurs de Courgette

Tempura Zucchini Flowers and Anchovy Stuffed Sage

Croquettes de Bar du Chili

Salted Chilean Sea Bass Croquettes with Roasted Pepper Relish

Crevettes Tièdes à l’Huile d’Olive

Warm Prawns with Olive Oil and Lemon Juice

Escargots de Bourgogne

Snails with Garlic Butter and Parsley

Petits Farcis Niçois

Veal Stuffed Mediterranean Vegetables

LES PLATS

Arrabbiata

Homemade Rigatoni Pasta with Tomato and Chilli

Gnocchi à la Tomate Fraîche

Homemade Gnocchi with Cherry Tomato

Risotto aux Champignons et Crème Fraiche

Mushroom Risotto with Crème Fraiche and aged Parmesan

Linguine aux Palourdes et Crevettes Emincées

Linguine with Clams, Chopped Prawns, Sweet Corn

Pappardelle Fraîches, Râgout de Veau

Homemade Pappardelle with Veal Ragu

Rigatoni Fraîches, Sauce Bolognaise de Boeuf

Homemade Rigatoni, Beef Bolognese with Chorizo

Bar du Chili Grillé

Grilled Chilean Sea Bass with Chilli and Lemon Confit

Daurade au Citron

Whole Sea Bream Baked with Provencal Herbs and Lemon

Poisson en Croûte de Sel de Guérande

Salt Baked Fillet of Red Fish with Artichokes and Tomatoes

Grosses Crevettes Grillées

Grilled Tiger Prawns

Coquelet au Citron Confit

Marinated Baby Chicken

Entrecôte Grillée

Grilled Rib Eye Steak

Côte de Veau Grillée

Grilled Veal Chop

Côtelettes d’Agneau ‘Vivienne’

Marinated Lamb Cutlets with Olive, Aubergine Caviar and Pine Nuts

Canard à l’Orange

Duck Confit with Orange and Escarole

Broccoli

Brocolinis with Chilli and Ginger

Haricots Verts

French Beans with Garlic Oil

Pommes de Terre Gratinées

Potato Gratin

Salade Verte

Mixed Leaf Salad

Frites

French Fries with Garlic and Rosemary

LES GRANDS PLATS

Subject to availability

Loup de Mer Entier

Whole Grilled Branzino

Carré D'Agneau

Rack of Lamb with Spiced Couscous

Poulet Au Foie Gras

Whole Roasted Chicken with Foie Gras

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