À la carte

SOUPS 

Soup of the day     7.00

French onion soup     8.00

Lobster bisque enhanced with ginger     8.00

HOT & COLD STARTERS

Mixed green salad, balsamic dressing, pine nuts and parmesan shavings     13.00

Homemade game terrine, onion “confit” and condiments     14.00

Mushroom raviolis seasoned with fresh sage     15.00

Smoked duck breast, mixed greens and ‘tête de moine’ cheese     15.00

‘Provençale’ style tartlet with parsley flavoured snails     15.00

Homemade smoked salmon, crispy vegetables and truffle oil     17.00

Warm goat cheese and almonds in filo dough, tomatoes with sherry     16.00

Vanilla flavoured shrimp and scallop harmony and leek fondue     17.00

Crème brûlée and pan seared duck ‘foie gras’, gingerbread toasts     19.00

Lobster salad with hazelnut oil and maple syrup dressing    21.50

FISH AND SEAFOOD

Seafood and fish linguini served with lobster sauce     34.50

Salmon tournedos with pepper and sundried tomatoes     35.50

Scallop delight with truffle oil and mushroom fricassee     40.50

Sesame-crusted red tuna steak and balsamic flavored onion ‘confit’    42.50

Vanilla and Muscat wine flavored lobster stew with a swirl of  pasta     45.50

Dover sole fillet with fresh herbs and pine nuts ‘meunière’     48.50

MEAT AND POULTRY

Bonaparte’s beef tartar    28.50

Chicken breast served with melted brie and sage cream sauce     28.50

Duck leg ‘confite’ and mushroom fricassee, perfumed with sweet garlic     32.50

Roasted duck breast flavoured with maple syrup and wild berries     38.50

Veal chop with wooden notes perfumed sauce     43.50

Port wine roasted rack of lamb with ‘ratatouille’     44.50

Beef fillet mignon seasoned with peppercorns and cognac   46.50