Collapsible

Menu Accordions

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Cheeses

Assorted cheeses, served with a salad in a balsamic dressing, grapes and walnuts

12€

Cold Appetizers

Mahi-Mahi tartar trilogy: peruvian, thaïtian and creole ”style”

18€
Crisp mixed salad with a light vinaigrette

11€
The classic Caesar salad

with Chicken15€|

with Shrimp18€|

11€
Tuna spring roll with fresh apples and imperial sauce

17€
Chef Recommended

The famous homemade duck liver pâté stuffed with figs preserve

21€

Deserts

Ice cream and sorbet (scoop)

3.5€
Homemade vanilla crème brûlée

11€
Homemade “profiteroles” vanilla ice cream, warm chocolate sauce

13€
Homemade molten chocolate cake with vanilla ice cream

14€
Flambeed Grand Marnier soufflé with vanilla ice cream

24€
The Lemon with yuzu

15€
Grand Marnier soufflé with custard and chocolate sauce (night only)

14€

Fishes

Lobster from the tank, thermidor or flambéed

Pound34€|
Roasted local Red Snapper with mango chutney and white wine butter sauce

29€
Caribbean fish pot: sea scallops, lobster, Mahi Mahi, clam’s and mussels, in a seafood sauce with cream

33€
Red tuna tataki with citrus mango salsa and caramel soy sauce

30€
Roasted sea scallop with smoked duck breast carpaccio, served with creamy lentels and foie gras sauce

32€
Sauteed shrimp with garlic, parsley and zucchini

29€

Gluten free menu/Fishes

Roasted whole seabass with white wine butter sauce, rice and vegetables

30€
Sauteed shrimp provençal style with confit zucchini and vegetables

29€
Roasted sea scallop with smoked duck breast carpaccio, rice and vegetables

31€
Roasted mahi-mahi with mango chutney and white wine butter sauce

29€
Caribbean fishpot : scallop, mussels, lobster and mahi-mahi in a seafood sauce In a lemon grass cream

32€
Seared tuna sesame coated with seeds crusted, fresh citrus and mango salad with teryaki

29€

Gluten free menu/Meats and poultry

Grilled beef tenderloin with olive oil mash potato

32€
Sliced grilled duck breast with mash potato and vegetables

30€
Chicken breast stuffed with shrimp and mushroom, mash potato and vegetables

29€

Hot Appetizers

Chef Recommended

Frog legs with garlic and parsley

17€
Pan seared foie gras with white grape, with honey and balsamic sauce

21€
Poached perfect egg

17€
Homemade lobster and mushroom ravioli served in a chicken broth with truffle oil

17€
Traditionnal “escargots” gratinated with garlic butter

14€

Meats and Poultry

Beef tenderloin “à la plancha” served with morel mushroom sauce

With pan seared foie gras8€|

32€
Roasted duck breast thinly sliced with figs and caramelized balsamic vinegar reduction

32€
Braised lamb shank “cooked 24 hours” with white wine, honey and rosemary

34€
Chef Recommended

Beef cheeks and veal stew in a pot with porcini mushroom risotto

31€
Cajun spices roasted organic chicken breast stuffed with proscuito, confit tomato and comté cheese

27€

Pasta

3 cheeses “Penne” pasta

22€
Chef Recommended

Lobster fettucini

29€
Alfredo fettucini

23€
Fettucini with vongole

29€
Penne arrabiatta

22€

Soups

Traditional gratinated onion soup

10€
Creamy lobster bisque

12€
Traditional spanish gaspacho

10€

Vegetarian Menu Appetizers

Warm goat cheese salad with honey dressing

14€
Crisp mixed salad with a light vinaigrette

10€
Classic Caesar salad

10€
Traditionnel gratinated onion soup

10€
Crispy pastry St Marcellin cheese served in a salad

13€
Traditionnal spanish gaspacho

10€
Vegetable spring roll with apple

13€
Roasted eggplant stuffed with mozzarella di buffala, tomato jam with basil and fleur de sel

19€

Vegetarian Menu Main course

Crusty vegetables fettuccini with tomato sauce

22€
Gnocchi in a thyme creamy sauce

22€
3 cheese penne pasta

22€
Porcini mushroom risotto

23€
Penne arrabiata

22€

On Special

Ocassions

Integer congue malesuada eros congue varius. Sed malesuada dolor eget velit pretium. Etiam porttitor finibus. Nam suscipit vel ligula at dharetra.

Weekly Special

Mahi-Mahi tartar trilogy: peruvian, thaïtian and creole ”style”
18€
Crisp mixed salad with a light vinaigrette
11€
The classic Caesar salad
with Chicken15€|
with Shrimp18€|
11€
Tuna spring roll with fresh apples and imperial sauce
17€
Chef Recommended
The famous homemade duck liver pâté stuffed with figs preserve
21€
Chef Recommended
Frog legs with garlic and parsley
17€

Online

Reservation

Special Requests

Food Accordion

Collapsible

Menu Accordions

Assorted cheeses, served with a salad in a balsamic dressing, grapes and walnuts

Mahi-Mahi tartar trilogy: peruvian, thaïtian and creole ”style”

Crisp mixed salad with a light vinaigrette

The classic Caesar salad

Tuna spring roll with fresh apples and imperial sauce

The famous homemade duck liver pâté stuffed with figs preserve

Ice cream and sorbet (scoop)

Homemade vanilla crème brûlée

Homemade “profiteroles” vanilla ice cream, warm chocolate sauce

Homemade molten chocolate cake with vanilla ice cream

Flambeed Grand Marnier soufflé with vanilla ice cream

The Lemon with yuzu

Grand Marnier soufflé with custard and chocolate sauce (night only)

Lobster from the tank, thermidor or flambéed

Roasted local Red Snapper with mango chutney and white wine butter sauce

Caribbean fish pot: sea scallops, lobster, Mahi Mahi, clam’s and mussels, in a seafood sauce with cream

Red tuna tataki with citrus mango salsa and caramel soy sauce

Roasted sea scallop with smoked duck breast carpaccio, served with creamy lentels and foie gras sauce

Sauteed shrimp with garlic, parsley and zucchini

Roasted whole seabass with white wine butter sauce, rice and vegetables

Sauteed shrimp provençal style with confit zucchini and vegetables

Roasted sea scallop with smoked duck breast carpaccio, rice and vegetables

Roasted mahi-mahi with mango chutney and white wine butter sauce

Caribbean fishpot : scallop, mussels, lobster and mahi-mahi in a seafood sauce In a lemon grass cream

Seared tuna sesame coated with seeds crusted, fresh citrus and mango salad with teryaki

Grilled beef tenderloin with olive oil mash potato

Sliced grilled duck breast with mash potato and vegetables

Chicken breast stuffed with shrimp and mushroom, mash potato and vegetables

Frog legs with garlic and parsley

Pan seared foie gras with white grape, with honey and balsamic sauce

Poached perfect egg

Homemade lobster and mushroom ravioli served in a chicken broth with truffle oil

Traditionnal “escargots” gratinated with garlic butter

Beef tenderloin “à la plancha” served with morel mushroom sauce

Roasted duck breast thinly sliced with figs and caramelized balsamic vinegar reduction

Braised lamb shank “cooked 24 hours” with white wine, honey and rosemary

Beef cheeks and veal stew in a pot with porcini mushroom risotto

Cajun spices roasted organic chicken breast stuffed with proscuito, confit tomato and comté cheese

3 cheeses “Penne” pasta

Lobster fettucini

Alfredo fettucini

Fettucini with vongole

Penne arrabiatta

Traditional gratinated onion soup

Creamy lobster bisque

Traditional spanish gaspacho

Warm goat cheese salad with honey dressing

Crisp mixed salad with a light vinaigrette

Classic Caesar salad

Traditionnel gratinated onion soup

Crispy pastry St Marcellin cheese served in a salad

Traditionnal spanish gaspacho

Vegetable spring roll with apple

Roasted eggplant stuffed with mozzarella di buffala, tomato jam with basil and fleur de sel

Crusty vegetables fettuccini with tomato sauce

Gnocchi in a thyme creamy sauce

3 cheese penne pasta

Porcini mushroom risotto

Penne arrabiata

On Special

Ocassions

Weekly Special

Mahi-Mahi tartar trilogy: peruvian, thaïtian and creole ”style”

Crisp mixed salad with a light vinaigrette

The classic Caesar salad

Tuna spring roll with fresh apples and imperial sauce

The famous homemade duck liver pâté stuffed with figs preserve

Frog legs with garlic and parsley