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Lunch Menu
PrintWeek of March 18
Our "à la carte" menu is also available
Our "à la carte" menu is also available
Entrée
Soup of the day
Seasonal salad, xerez vinaigrette
Prosciutto di Parma served with fruits and fig chutney
9.00 |
Crème brûlée of duck liver with fig chutney
19.00 |
Crispy fried calamari, housemade aïoli
19.50 |
Burrata with cucumber and watermelon salad
22.00 |
1/2 dozen fresh oysters
24.00 |
Main dishes
Penne Romagniola
23.00 |
(prosciutto, mushrooms, vodka and rosé sauce)
Fish and Chips
24.00 |
Poke bowl with tuna
27.00 |
(red quinoa, sesame, avocado, tomato, marinated onions, cucumber)
Salmon trout fillet, old-fashioned mustard sauce
27.00 |
Linguine with shrimps and chorizo, Portuguese style
28.00 |
Fresh salmon tartar (4oz), Calvi style
29.00 |
Milk-fed veal liver with English sauce
31.00 |
(caramelized onions, bacon, veal stock)
Wagyu beef tartar (4oz) and fries
35.00 |
Grilled striploin (8oz), fries, pepper sauce
38.00 |
Milk-fed veal scallopini Madagascar
39.00 |
served with fine herb pasta
Whole fresh fish, Mediterranean style (grilled or fried)
48.00 | 600gr |
(20 minutes of preparation and cooking, upon arrival : seabass, seabream )
* Menu items and prices are subject to change without notice and are displayed for informational purposes only.