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Night Table d'Hôte
PrintSummer menu
Appetizers
Soup of the day
Chef's seasonal salad
Albondigas (spanish-style beef meatballs)
15.00 |
Prosciutto di Parma served with fruits and fig chutney
17.00 |
Grilled prawns à la plancha
22.00 |
Tuna Tataki
23.00 |
Octopus carpaccio
23.00 |
Burrata with cucumber and watermelon salad
24.00 |
1/2 dozen fresh oysters
24.00 |
Main dishes
Mussels à la Santa Lucia (tomato sauce with chorizo)
26.00 |
Summer salad with Matane shrimp and gravlax (with strawberries, mangoes, avocados)
27.00 |
Bocadillos
29.00 |
(country bread, olive tapenade, sun-dried tomatoes, avocado, homemade gravlax, and goat cheese)
Linguine with shrimps and chorizo, Portuguese style
32.00 |
Fresh salmon tartare (6oz)
35.00 |
Grilled lamb chops (3) with chimichurri
38.00 |
Croissant bread with lobster meat, Calvi style
39.00 |
Wagyu beef tartare (6oz) with homemade fries
41.00 |
Black cod fillet
45.00 |
fish broth with lemongrass, hoisin, roasted fennel, and fried leeks
Veal scallopini, chef's inspiration
46.00 |
served with herb pasta
Whole fresh fish, Mediterranean style (grilled or fried) 600-800g
51.00 |
(depending on arrivals: sea bass, striped bass etc.)
The private rooms are available, free of charge by reservation only.
A minimum billing of 50$ per person is required for the use of private lounges.
After 5pm, tip will be added for all groups of 10 people and more
A minimum billing of 50$ per person is required for the use of private lounges.
After 5pm, tip will be added for all groups of 10 people and more
* Menu items and prices are subject to change without notice and are displayed for informational purposes only.