OUR MENUS

Lunch Menu

Week of December 4th

Entrée

Soup of the day

Chef's salad, raspberry dressing

Small Caesar salad

	11.00

Small Mykonos salad

	15.00

Fish cake and housemade aïoli

	13.00

Fresh salmon gravlax, Calvi style

	18.00

Crème brûlée of duck liver with fig chutney

	19.00

Crispy fried calamari, marinara sauce

	19.50

Burrata with cucumber and watermelon salad

	22.00

Spanish style grilled octopus (peppers, onions)

	28.00

Mykonos style grilled shrimps

	32.00

Giant shrimp cocktail (3)

	32.00

1/2 dozen fresh oysters

	24.00

Main dishes

Fresh haddock fillet, leek sauce

	27.00

Poke bowl with tuna

	27.00

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

Linguine with shrimps and chorizo, Portuguese style

	28.00

Tortelli stuffed with crab and lobster, fresh tomatoes, basil, lobster sauce

	29.00

Fresh salmon tartar (4oz), Calvi style

	29.00

Chicken supreme stuffed with prosciutto and cheese, Hunter sauce

	29.00

Milk-fed veal liver Lyonnaise (caramelized onions, half-glazed sauce)

	31.00

Wagyu beef tartar (4oz) and fries

	35.00

Milk-fed veal scallopini Margarita (tomato, mozzarella)

	38.00

served with fine herb pasta

Grilled striploin (8oz), fries, pepper sauce

	38.00

Grilled striploin (12oz) potatoes and vegetables of the day

	52.00

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.

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