Our Chef Philippe Agesidame proposes

STARTERS

Toothfish carpaccio, palm rémoulade with black truffles €20

Selection of four foies gras, Victoria pineapple chutney
(Prepared in a terrine,
crème brulée style, and simply pan-fried) €21

Scallops in all their splendor
Riviera style €21

on a bed of sweet potato mousse, with coconut sauce and ginger

grilled with olive oil, foie gras in a bundle of brèdes (tasty leaves)

FISH

Toothfish filet, brèdes, carrot and cumin risotto €23

Lightly grilled tuna steak, tomato tart tatin with mangoes €14
Parsley jus, thick green pepper and soy sauce €32

Lobster roasted in a seafood butter with cardamom
Pannequet pocket with vegetable stuffing €45

MEAT

Tenderloin steak and hot foie gras, buttercup jus
Vegetable gratin with bitter orange €27

Suckling lamb with herbs and parmesan,
Sweet potato mille-feuilles pastry

Veal tenderloin with herbs and spices and truffle rice

Accompanied with summer jumbo shrimp €32

DESSERTS

Mille-feuilles pastry with locally grown strawberries, Arrow-root shortbread,
lightly peppered sherbet €10

Fresh fruit candi with brown sugar and pistachio brittle

Passion fruit mousse €12

Soft-centered white and dark chocolate cake with guava chips,Cacao sherbet, warm truffle in ice cream €10