HOT & COLD STARTERS
Soup of the day 9
Split pea soup 10
Onion soup with an aged gratin cheddar toast 11
Lobster bisque enhanced with ginger 18
Mixed green salad, balsamic dressing, pine nuts and parmesan shavings 17
Wild game terrine, prosciutto, cantaloupe 16
Goat cheese tapenade ‘’Meridionale style’’ 17
Mushroom ravioli seasoned with fresh sage sauce 19
Rabbit confit in a phyllo dough, red wine sauce 22
Homemade smoked salmon, fresh vegetables and truffle oil 25
Beef tartare and its croutons 24
Vanilla flavored shrimp and scallop harmony and fondue of leeks 26
‘’Crème brûlée’’ and pan seared duck foie gras on gingerbread toast 28
Lobster salad with hazelnut oil and maple syrup dressing 30
FISH & SEAFOOD
Grilled Salmon fillet with Marinated Bell Peppers 42
Catch of the day Market price
Scallop delight with truffle oil and mushroom fricassee 48
Lobster flavoured with vanilla and Muscat wine 60
VEGETARIAN
Layered Tofu with market vegetables 31
MEAT
Beef bourguignonne 36
Beef tartare served with salad or french fries 36
Lamb shank, sweet garlic sauce 40
Chicken breast served with melted brie cheese and sage sauce 36
Duck leg confit, sweet garlic sauce 38
Roasted duck breast flavoured with maple syrup and wild berries 46
Beef fillet mignon seasoned with five peppercorns and cognac 58
Roasted rack of lamb with ‘’niçoise style’’ ratatouille 59
Veal Chop, Mushroom Sauce 59
Beef fillet Rossini style with port wine jus 64
DESSERTS
Chocolate mousse 11
Lime pie with fresh meringue 13
Cheesecake with maple and blueberry 12
Crème brûlée 14
Sherberts 14
Napoléon 16
Apple pie 14
Le profitérole 17
Calvados soufflé 18
Grand Marnier soufflé 18
Chocolate chip soufflé 17