OUR MENUS

Lunch Menu

Week of the 20th of January
Our "à la carte" menu is also available

Appetizers

Soup of the day

Seasonal chef's salad

Caesar salad

	6.25

Albondigas (spanish-style beef meatballs)

	13.50

Pan-fried Saganaki cheese

	16.00

Prosciutto di Parma served with fruits and fig chutney

	18.00

Crème brûlée of duck liver with fig chutney

	19.50

Fresh salmon gravlax

	19.50

Tuna Tataki

	23.00

Burrata with cucumber and watermelon salad

	24.00

1/2 dozen fresh oysters

	24.50

Main dishes

Grilled Chicken Caesar Salad

	23.00

Angel hair pasta, three tomatoes (tomato sauce, fresh tomato, sun-dried tomato), fresh burrata

	24.00

Trout fillet, old-fashioned mustard sauce

	25.00

Fresh salad with Matane shrimp and gravlax

	27.00

(with strawberries, mangoes, avocados)

Poke bowl with tuna

	27.50

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

Linguine with shrimps and chorizo, Portuguese style

	28.50

Fresh salmon tartar (4oz), Calvi style

	29.50

Fresh milk-fed veal liver à la Lyonnaise (caramelized onions, veal demi-glace)

	33.00

Wagyu beef tartar (4oz) and fries

	35.00

Fresh milk-fed veal scaloppini à la Caprese (tomato, bocconcini, cream, and pesto)

	36.00

served with fine herb pasta

Sirloin steak (8 oz), pepper sauce, fries

	39.00

Whole fresh fish, Mediterranean style (grilled or fried)

	49.50	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.

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