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Night Table d'Hôte
PrintWeek of April 15th
Appetizers
Soup of the day
Seasonal salad, strawberry vinaigrette
Puff pastry with snails, leeks, and pernod
9.00 |
Prosciutto di Parma with fruits and fig chutney
17.00 |
Crème brûlée of duck liver with fig chutney
19.00 |
Crispy fried calamari with homemade aioli
19.50 |
Burrata with cucumber and watermelon salad
22.00 |
1/2 dozen fresh oysters
24.00 |
Main dishes
Tagliatelle with salmon, leeks, pink peppercorns, vodka, and rosé sauce
29.00 |
Linguine with shrimps and chorizo, Portuguese style
31.00 |
Pan-seared fresh veal liver, oreganato style
35.00 |
Milk-fed veal scallopini with pears and blue cheese
42.00 |
served with fine herb pasta
Black cod fillet, braised endives, sautéed bok choy and green beans, soy sauce
49.00 |
Whole fresh fish, Mediterranean style (grilled or fried) 600-800g
51.00 |
(depending on arrivals: sea bass, striped bass etc.)
Coffee or tea
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.