Food Accordion

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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
  • 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

  • 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
  • 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
  • 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
  • The famous homemade duck liver pâté stuffed with figs preserve

    21
  • Frog legs with garlic and parsley

    17