While stocks last Served only at lunch, except Sundays and holidays
SEARED PRAWNS Quinoa salad, roasted tomatoes, shallots, crunchy red cabbage, avocado, shellfish gel
ou
MARINATED & SMOKED BEEF CARPACCIO, Chef’s barbecue sauce, crunchy fennel, dill relish
ou
SUMMER-FRUIT TOMATO GAZPACHO, Cucumber cannelloni filled with ricotta, sun-dried tomato & Taggiasca olives
MELTING VEAL OSSOBUCO, Gremolata, garlic-sautéed vegetables, truffled duchess potatoes, rich rosemary jus
ou
FREE-RANGE PORK, Crispy soy-garlic-lacquered ribs, carrot purée and crunchy red cabbage
ou
ROASTED SEA BASS FILLET, Skin-on, zucchini spaghetti sautéed with olives, citrus-zest beurre blanc
Tous nos desserts sont exécutés par notre chef pâtissier
TRUFFLED BRIE DE MEAUX (PDO), Stuffed with truffle, fresh salad with hazelnut oil
ou
VINE-PEACH ICED PARFAIT, With mint, redcurrants and white chocolate
ou
“MEMORY OF A STRAWBERRY CAKE”, Madagascar vanilla cream, strawberries, strawberry-basil sorbet
ou
THE CHOCOLATE “Badaboum” silky chocolate, diced exotic fruit, crumble & coconut espuma, mango-passion sorbet
ou
GIANDUJA FINGER, Hazelnuts and lime coulis
Saumon fumé " Prestige "
Toute l'exception des plus fins saumons d'ECOSSE label rouge, délicatement fumés par nos soins.
Petite dégustation (1 pers)
Grande dégustation (2 pers)
Smoked salmon tasting " PRESTIGE "
Présenté en chiffonnade (2 pers)
"Land & Sea" platter - Salmon Prestige & truffle Parma Ham (2 pers)
Saumon prestige & Parme truffé (2 pers)
"Land & Sea" platter - Salmon Prestige & truffle Parma Ham (2 pers)
Smoked salmon tasting " PRESTIGE "
COURGETTE FLOWER, Stuffed with truffle, served with a rich roasting jus
GILTHEAD BREAM, Slow-cooked, basil-seared crispy quinoa cake, aubergine cream, five-hour-roasted tomatoes
GNOCCHI with courgette pesto, truffle & roasted tomatoes
PACCHERI PASTA, Italian tubes stuffed with ricotta, seared prawns and zucchini, shellfish sauce
Catch of the day (Prices according to the market)
STONE BASS, Skin-roasted steak, fava-bean mousseline, sautéed greens, beurre blanc
PAN-SEARED COD LOIN, Zucchini “spaghetti” with Taggiasca olives, red-pepper coulis
7-hour slow-cooked lamb shoulder - 2 pers. -1,2kg - Confit in the oven, cooking juice reduction Roasted grenaille potatoes with thyme
VEAL CHOP, Slow-cooked, truffled duchess potatoes, pink-garlic-scented sautéed vegetables, truffle reduction
YOUNG DUCK BREAST, Pink low-temperature fillet, citrus-carrot purée, sour-cherry jus
SLOW-COOKED CHICKEN SUPRÊME, Parmesan-roasted polenta, sautéed mushrooms, popcorn crunch, Albufera sauce
TRUFFLED BRIE DE MEAUX (PDO), Stuffed with truffle, fresh salad with hazelnut oil
VINE-PEACH ICED PARFAIT, With mint, redcurrants and white chocolate
“MEMORY OF A STRAWBERRY CAKE”, Madagascar vanilla cream, strawberries, strawberry-basil sorbet
THE CHOCOLATE “Badaboum” silky chocolate, diced exotic fruit, crumble & coconut espuma, mango-passion sorbet
GIANDUJA FINGER, Hazelnuts and lime coulis
Breaded fish, potato puree
Or
Roasted chicken supreme
2 scoops of ice cream (vanilla & chocolate)
