Hors D' Œuvres
Tapenade with Garlic Croutons
Oysters with Homemade Smoked Tabasco and Crispy Quinoa
Caviar Oscietra / Beluga 30g
Crispy Squids with Paprika and Green Chilli
Globe Artichoke with Anchovy and Lemon Vinaigrette
Marinated Sweet Peppers
Marinated Beetroot
Burrata with Cherry Tomatoes and Basil
Green Lentil Salad with Apples and Burnt Tomatoes
Sweet Corn Salad with Pomegranate and Herbs
Red Cabbage Salad with Hazelnut Dressing
Niçoise Salad
Cured Sirloin with Pickle Dressing
Seabass Ceviche
Scallops Carpaccio with Almonds and Golden Raisins
Yellowtail Carpaccio with Guacamole and Citrus Dressing
Thinly Sliced Octopus with Lemon and Green Chilli Dressing
Undressed Crab with Cucumber Gazpacho
Tuna Tartare, Piquillos Peppers and Crispy Seaweed
Salt Cod Croquettes with Roasted Pepper Relish
Warm Prawns with Olive Oil and Lemon Juice
Snails with Garlic Butter and Parsley
Les Plats
Homemade Pappardelle Pasta with Beef Ragout and Mushrooms
Homemade Gnocchi with Cherry Tomatoes
Linguine Pasta with Clams and Prawns
Grilled Tiger Prawns Marinated with Green Chilli and Coriander
Salt Baked Sea Bass with Artichokes and Tomatoes
Whole Sea Bream Baked with Provençal Herbs and Lemon
Pan Fried Dover Sole with Mustard and Almonds
Rib Eye Steak
Grilled Veal Chop
Marinated Lamb Cutlets with Olive, Aubergine Caviar and Pine Nuts
Duck Confit with Orange and Hispi Cabbage
Marinated Baby Chicken
Mixed Leaves Salad
Broccolinis with Chilli and Ginger
Potato Gratin
French Fries with Garlic and Rosemary
LES GRANDS PLATS
Bone-in Rib Eye with Potato Galette and Bordelaise Sauce
Fish of the day
Les Desserts
Thin Crust Apple Tart with Vanilla Ice Cream
French Toast with Spiced Ice Cream
Vanilla Crème Brûlée
Vanilla Cheesecake with Berry Compote
Chocolate and Hazelnuts Choux
Lemon Sorbet with Vodka
Selection of Homemade Sorbets