Starters

• Goat cheese purse in brick sheet, honey, walnuts, tomatoes, mixed salad and garlic sauce
• Raw zucchini salad, parmesan cheese, lemon, pine nuts
• Grilled sweet pepper and goat cheese
• Beetroot carpaccio, mustardy dressing and goat cheese
• Confits cocktail tomatoes in balsamic vinegar tart tatin, arugula and Buffala
• Parmesan shortbread, confits shallots
• Stuffed tomatoes with ricotta cheese and pesto
• Straciatella, crispy bacon, black olives, confits tomatoes and gomasio
• Seabream ceviche, passion fruits and citrus, red onions, coriander
• Large prawns paned with garlic, parsley, fresh tomato, spring onions
• Tuna tartar, mango, avocado, spring onions, chive and wasabi mousse
• Tuna tataki, ginger, soya sauce, black sesam seeds
• Salmon tartar, avocado, spring onions, chive and soya sauce
• Scallops carpaccio, green herby juice

MAIN COURSES + 2 SIDE DISHES

LAMB

• Rack of lamb in fresh herbal crust
• Roasted saddle of lamb, garlic, Rosemary
• Grilled slices leg of lamb, roasted garlic cream

CHICKEN

• Roasted chicken leg with powdered spices, green olives, lemon
• Provençal style chicken tenderloin, fresh tomatoes, black olives purée

PORK

• Pork tenderloin, confits tomatoes, black olives
• Breaded pork tenderloin, mustard sauce
• Grilled marinated spider steak/ cigaline, soya sauce, ginger, garlic, herbs

BEEF

• Paned beef filet pavé, thyme sauce
• Beef cheeks bourguignon (cooked in red wine sauce)
• Slow cook whole beef filet (served in thin slices), peppercorn cream
• Rump steack tagliata, aragula, parmesan, truffle oil (room temperature)

DUCK

• Roasted breast of duck, orange sauce

VEAL

• Saltimbocca (thin slice of veal, cured ham, cheese, sage)
• Slow cook veal tenderloin, seasonal mushroom cream
• Paned veal loin steack, origano and lemon pesto, pine nuts, aragula

FISH

• Back of cod gratinated with aïoli
• Wolffish filet, lemon and shallot cream
• Medallion of chopped monkfish, chorizo sauce
• Salmon pavé, dill oil
• Market fish

SIDE DISHES

• Tomatoes provençale, fresh persillade
• Provençal Ratatouille
• Provençal tian
• Roasted vegetables
• Zucchini flan
• Caramelized carrots, honey, orange juice
• Boulghour with mushroom de Paris
• Potato gratin
• Roasted potatoes
• Mashed potatoes, garlic, olive oil
• Rice with zucchinis
• Corn purée
• Saffron fregola (Sardinia pearl shape pasta)

Desserts

• Dark organic Chocolate mousse
• Hot chocolate lava cake, salted butter caramel with passion fruit
• Peanuts, salted caramel and dark choc tart
• Coffee tiramisu
• Nougat tiramisu– Seasonal fruit crumble
• Roasted apricots, honey, lemon juice, lavander foam, caramelized pistachios
• Raspberries, vanilla cream tart
• Pineapple carpaccio, cardamome syrup and coconut rocher
• Market fruit tart
• Tonka bean crème catalane
• Lime and raspberries cheese cake

Children’s Menu

Available upon request.