| Discover our menu, new each season |
|
 |
|
autumn menu 2011
|
Starters :
• Thin slices of bread with niçois confits
vegetables and marinated sardines
• Home made vanilla “Foie Gras” in two styles and
three marmalades
• Home made lobster ravioli
with langoustines
broth, chorizo mousse
• Carpaccio of scallops, combava dressing,
pear and ginger ice cream
•Pumpkin velouté with chanterelles and a crispy
ball of "foie gras" and chicken
From the tide side :
• Large Mediterranean prawn in Columbo, coco
rice and citronella
• Sea bass topped with parmesan crumble served
with "marinière"style risotto
• Fillet of Saint Pierre glazed with spices from
Asia, balls of creamy polenta
• "panisse" topped with red mullet fillets and
ratatouille
Our home-made specialties :
• Royal bouillabaisse (for 2)
• Royal fishermen’s Bourride (for 2)
• Grilled Canadian lobster with garlic butter and
thyme flower.
|
 >> Download the menu |
|
|
GEMEA Interactive