OUR MENUS

Lunch Menu

Week of November 28

Entrée

Soup of the day

Chef's salad, Italian dressing

Crème brûlée of duck liver with fig chutney

	18.00

1/2 dozen fresh oysters

	21.00

Main dishes

Poke bowl with tuna

	26.00

(red quinoa, sesame, avocado, tomato, marinated onions, cucumber)

Crispy chicken supreme on a Caesar salad

	25.00

Fish & chips with our house tartar sauce

	27.00

Milk-fed veal scallopini Portofino (lobster bisque, shrimps)

	37.00

served with fine herb pasta

Fresh salmon trout fillet, pink pepper sauce

	27.00

Linguini with shrimps and chorizo, Portuguese style

	27.00

Penne with chicken Putanesca

	24.00

(tomato sauce, capers, olives, anchovy)

Fresh salmon tartar (4oz), Calvi style

	28.00

Wagyu beef tartar (4oz) and fries

	34.00

Milk-fed veal liver oreganato

	29.00

Black Angus grilled hanger steak, fries, Porto sauce

	34.00

Whole fresh fish, Mediterranean style (grilled or fried)

	46.00	600gr

(45 minutes of preparation and cooking, upon arrival : seabass, seabream )

Dessert

Creme caramel

	5.00

Sherbet or ice cream

	5.00

Frozen mousse with mascarpone and nutella

	9.00

* Menu items and prices are subject to change without notice and are displayed for informational purposes only.

Monday - Thursday:	11:00am - 10:00pm
Friday:	11:00am - 11:00pm
Saturday:	5:00pm - 11:00pm
Sunday:	CLOSED