The suggestions

du Chef

Starters

  • Pan-seared Scallops with Parmesan cream, Truffle, and Camargue sea salt 20€
  • Asparagus Flemish style 19€
  • Mediterranean Scampi (Cherry Tomatoes, Feta cheese, and Rosemary) 19€
  • Grilled Octopus with beetroot coulis and candied Tangerines 19€
  • Red mullet fillet with Saffron sauce on a bed of Peas and smoked Bacon 18€
  • Duo of Bresaola carpaccio and Mozzarella di Buffala with black Truffle 18€

Pasta's

  • Shelled Half Lobster served with fresh Tagliatelle with Asparagus and Truffle 31€
  • Linguine with Scallops, Zucchini cream and grilled Pancetta 27€
  • Ricotta and Truffle Ravioli, sautéed shelled Prawns and Parmesan cream 26€
  • Tagliatelle with Parma ham cream, Red Onions and Radicchio salad 25€
  • Spaghetti with Red Mullet fillet, Cherry Tomatoes and Taggiasche Olives 25€
  • Risotto with Italian Sausage and Taleggio cream 25€
  • Red tortellini stuffed with Salmon in Tarragon sauce 24€

Meat and fish

  • Beef fillet, sautéed wild Mushrooms, Truffle shavings and Parmesan 31€
  • Veal escalope with Asparagus, smoked Mozzarella, served with fresh Tagliatelle 26€
  • Grilled Rack of Lamb, cooking Juices, baked Vegetables and sautéed Potatoes 28€
  • Salmon fillet on a bed of white Asparagus with Basil cream and baked Potatoes 26€
  • Sole Meunière fillet, revisited, with a creamy Lobster bisque Sauce 29€

Desserts

Consultez notre menu Saint-Valentin