HOT & COLD STARTERS
Soup of the day 7
Onion soup with an aged gratin cheddar toast 8
Lobster bisque enhanced with ginger 8
Mixed green salad, balsamic dressing, pine nuts and parmesan shavings 13
Wild game terrine, prosciutto, cantaloupe 15
Homemade smoked salmon, fresh vegetables and truffle oil 17
Lobster salad with hazelnut oil and maple syrup dressing 24
Mushroom ravioli seasoned with fresh sage sauce 15
“Provençale” style tartlet of snail fricassee with parsley and garlic garnish 15
Warm goat cheese in a filo dough,,with sherry 16
Vanilla flavoured shrimp with scallop harmony and a fondue of leeks 17
‘’Crème brûlée’’ and pan seared duck foie gras on gingerbread toast 21
FISH & SEAFOOD
Seafood and fish linguini with lobster sauce 36
Grilled Salmon fillet with Marinated Bell Peppers 38
Scallop delight with truffle oil and mushroom fricassee 42
Red tuna steak sesame-crusted with a balsamic reduction sauce, onion confit 48
Lobster stew flavoured with vanilla and Muscat wine with a swirl of fresh pasta 51
Dover sole fillet seasoned, “meunière” style fresh herbs and pine nuts 52
VEGETARIAN
Vegetable plate: Tofu with vegetables 27
MEAT
Beef tartar with salad or French fries 29
Chicken breast served with melted brie and sage cream 29
Confit duck leg, sweet garlic jus 36
Roasted duck breast flavoured with maple syrup and wild berries 40
Venison medallions, mushroom ravioli, red wine sauce 44
Beef filet mignon seasoned with five peppercorns and cognac 48
Roasted rack of lamb with “niçoise” style ratatouille 50
Beef fillet Rossini style with port wine jus 52