Calvi
Night Table D'hôte
Week 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