À la carte

SOUPS 

Soup of the day   7

French onion soup with an aged gratin cheddar toast   8

Lobster bisque enhanced with ginger   8

APPETIZERS

Mixed green salad, balsamic dressing, pine nuts and parmesan shavings   13

Vegetarian salad with quinoa, mustard vinaigrette   14

Assorted cold meat, onion compote and pickled gherkins   15

Three cheese tartar, olive oil and tarragon   16

Homemade smoked salmon, fresh vegetables and truffle oil   17

Lobster salad with hazelnut oil and maple syrup dressing   23

Mushroom raviolis seasoned with fresh sage sauce   15

“Provençale” style tartlet of snail fricassee with parsley and garlic garnish   15

Vanilla flavoured shrimp and scallop harmony and fondue of leeks   17

Crème brûlée and pan seared duck ‘foie gras’, gingerbread toasts   19

MAINS

Seafood and fish linguini served with lobster sauce   36

Salmon in a phyllo dough and fondue of leeks   38

Scallop delight with truffle oil and mushroom fricassee   42

Sesame-crusted red tuna steak and balsamic reduction and onion compote   46

Lobster stew flavoured with vanilla and muscat wine with a swirl of fresh pasta   49

Dover sole fillet with fresh herbs and pine nuts “meunière”   50

Pan-seared tofu and seasonal vegetables, tomato sauce   29

Bonaparte’s beef tartar   29

Chicken breast served with melted brie and sage cream sauce   29

Duck leg confit, sweet garlic jus   35

Roasted duck breast flavoured with maple syrup and wild berries   39

Venison medallions, mushroom raviolis, red wine sauce   42

Beef fillet mignon seasoned with peppercorns and cognac   46

Roasted rack of lamb with “niçoise” style ratatouille   48

Veal chop with mushroom sauce   50

Filet de boeuf façon Rossini et son jus au porto   52