Evening Menu
Appetizers
- 11Fish soup with "rouille" Provencal
- 9French onion soup grated with Manchego
- 19Foie gras terrine, chutney of onions and figs
- 11Fried calamari with aioli
- 12Duck confit layered with asparagus, almonds and honey
- 13Monkfish and Chorizo casserole with its tomato broth and herbs
Salads
- 28Traditional Niçoise salad
- 23Citrus crab salad with avocado and roasted bell peppers
- 21Goat cheese salad with gésier and bacon bits
- 23Shrimps salad with crunchy vegetables and small croutons
Main Courses
- 26Home aged (21 days) sirloin steak
- 38Home aged (21 days) ribsteak
- 21Beef skirt steak and shallot sauce
- 21Sliced Leg of lamb marinated with herbs
- 23Grilled calamari with parsley
Choice of sauces: Bordeaux, pepper or mushroom
À la Carte
- 26Pan seared scallops, tapenade of tomatoes confit and pistou risotto
- 24Stuffed and spiced squid, seafood and safran arancini with vegetables of the day
- 26Black cod with capers and tomato sauce with mussels and Gaspesian crab
- 27Veal Osso bucco with olives and lemon confit
- market priceWhole sea bass
Specialties
- 33Our famous fish and lobster bouillabaisse
- 18Provençal mussels or daily sauce, served with fries
- 33Candied beef cheek, potato and truffle mash with vierge sauce and morels
- 34Lobster and parmesan risotto with the juice of a bisque
- 28Crunchy garlic sweet breads with mushrooms
- 27Wild boar stew with small oignons and linguini with pistou sauce
- 32Half rack of lamb with tapenade and truffle crust
- 18/32Beef or salmon tartare
