OUR MENUS

Lunch Menu

Week 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.

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