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Lunch Menu
PrintWeek of March 27
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)
Grilled chicken supreme on a Caesar salad
25.00 |
Fish & chips with our house tartar sauce
27.00 |
Milk-fed veal scallopini Monte Carlo (prosciutto, mushrooms, tomato and half-glazed sauce)
37.00 |
served with fine herb pasta
Fresh trout fillet, grain mustard sauce
27.00 |
Linguine with shrimps and chorizo, Portuguese style
27.00 |
Linguine carbonara with grilled asparagus and sautéed mushrooms
25.00 |
Fresh salmon tartar (4oz), Calvi style
28.00 |
Wagyu beef tartar (4oz) and fries
34.00 |
Milk-fed veal liver balsamic
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.