Delicious

Menu Tabs

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Cheeses
Cold Appetizers
Deserts
Fishes
Gluten free menu/Fishes
Gluten free menu/Meats and poultry
Hot Appetizers
Meats and Poultry
Pasta
Soups
Vegetarian Menu Appetizers
Vegetarian Menu Main course

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

12€

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

18€
Crisp mixed salad with a light vinaigrette

10€
Classic Caesar salad

10€
Tuna spring roll with fresh apples and imperial sauce

17€
Chef Recommended

The famous homemade duck liver pâté stuffed with figs preserve

21€

Ice cream and sorbet (scoop)

3.5€
Crème brulée of the day

10€
Homemade “profiteroles” vanilla ice cream, warm chocolate sauce

12€
Homemade molten chocolate cake with vanilla ice cream

13€
Coffe & Macarons

11€

Lobster from the tank, grilled or thermidor

Pound32€|
Roasted local mahi-mahi 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

32€
Seared tuna steak coated with sesame seeds served with mango citrus salad and teriaki sauce

29€
Roasted sea scallop with smoked duck breast carpaccio, served with creamy lentels and foie gras sauce

31€
Sauteed shrimp with garlic, parsley and zucchini, served with rice and vegetables

29€

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€

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€

Chef Recommended

Frog legs with garlic and parsley

17€
Roasted eggplant stuffed with mozzarella di Bufala, tomato jam with basil and fleur de sel

19€
Crispy pastry St-Marcellin cheese on a bed of salad with thin slices of medium cooked beef “Provencal style”

18€
Homemade lobster and mushroom ravioli served in a chicken broth with truffle oil

17€
Traditionnal “escargots” gratinated with garlic butter

12€

Beef tenderloin “à la plancha” served with a burgundy wine

32€

With sautéed fresh duck liver +$8
Roasted duck breast thinly sliced with figs and caramelized balsamic vinegar reduction

30€
Braised lamb shank “cooked 24hours” with white wine, honey and rosemary, served with fettuccine and green asparagus

29€
Chef Recommended

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

31€
Chicken breast stuffed with shrimp and mushroom, provencal herbs sauce

29€

Gnocchi in a creamy thyme sauce

22€
3 cheese “Penne” pasta

22€
Chef Recommended

Lobster fettucini

29€
Alfredo fettucini

23€
Fettucini with vongole

27€
Penne arrabiatta

22€

Traditional gratinated onion soup

10€
Creamy lobster bisque

12€
Traditional spanish gaspacho

10€

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€

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
10€
Classic Caesar salad
10€
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

Menu Tabs

Delicious

Menu Tabs

Assorted cheeses from France, 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

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)

Crème brulée of the day

Homemade “profiteroles” vanilla ice cream, warm chocolate sauce

Homemade molten chocolate cake with vanilla ice cream

Coffe & Macarons

Lobster from the tank, grilled or thermidor

Roasted local mahi-mahi 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

Seared tuna steak coated with sesame seeds served with mango citrus salad and teriaki sauce

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

Sauteed shrimp with garlic, parsley and zucchini, served with rice and vegetables

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

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

Crispy pastry St-Marcellin cheese on a bed of salad with thin slices of medium cooked beef “Provencal style”

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 a burgundy wine

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

Braised lamb shank “cooked 24hours” with white wine, honey and rosemary, served with fettuccine and green asparagus

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

Chicken breast stuffed with shrimp and mushroom, provencal herbs sauce

Gnocchi in a creamy thyme sauce

3 cheese “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

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