Hors D'Oeuvres
Tapenade with Garlic Croutons
Burrata with Cherry Tomatoes and Basil
Marinated Sweet Peppers
Marinated Beetroot
Niçoise Salad
Green Lentil Salad with Apple and Burnt Tomatoes
Endives Salad with Gorgonzola and Caramelized Walnuts
King Crab and Lobster Salad with Citrus Dressing
French Bean Salad with Foie Gras
Sweet Corn Salad with Pomegranate and Herbs
White Asparagus with Parmesan Cheese
Cured Sirloin with Pickle Dressing
Yellowtail Carpaccio with Guacamole and Citrus Dressing
Thinly sliced Octopus with Lemon and Green Chilli Dressing
Tuna Carpaccio with Hazelnut
Tuna Tartare
Salt Cod Croquettes with Roasted Pepper Relish
Crispy Squids with Paprika and Green Chilli
Warm Prawns with Olive Oil and Lemon Juice
Snails with Garlic Butter and Parsley
Courgette Flowers Tempura with Cherry Tomato Sauce
Les Plats
Homemade Gnocchi with Cherry Tomatoes
Linguine Pasta with Venetian Clams
Homemade Pappardelle Pasta with Beef Ragout and Mushrooms
Homemade Rigatoni Pasta with Cream and Parmesan
Langoustine Risotto with Mushrooms
Grilled Chilean Bass with Chilli and Lemon Confit
Charcoal Grilled Red Bream
Whole Sea Bream Baked with Provencal Herbs and Lemon
Salt Baked Sea Bass with Artichokes and Tomatoes
Grilled Rib Eye Steak 400gr
Marinated Lamb Cutlets with Olive, Aubergine Caviar and Pine Nuts
Marinated Baby Chicken
Duck Confit with Orange and Endive
Grilled Sagabuta Pork
Sagabuta Pork with Chimichurri
Grilled Veal Chop 450gr
Broccolinis with Chilli and Ginger
Green Beans with Garlic Oil
Potato Gratin
Mixed Leaves Salad
French Fries with Garlic Rosemary
Les Grands Plats (subject to availability)
Whole Roasted Black Leg Chicken with Foie Gras
Black Onyx T-Bone Steak
Rack of Lamb
Desserts
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
Strawberry, Coconut, Passion Fruit, Pineapple-Mint
Lemon Sorbet with Vodka