Starters

Salad of smoked chicken, avocado and green leaves with walnut vinaigrette 185

Grilled vegetable rolls with goat’s cheese mousse and sundried tomato dressing 195

Marinated calamari and octopus with black olives, basil and tomatoes 225

Tuna tartare with shallots, capers and cucumber jelly 265

Grilled king prawns with garlic butter and roasted peppers 245

French ham with cantaloupe melon and 12 year old balsamic 255

Terrine of goose foie gras with homemade apricot marmalade 290

Mains
Pan-seared whole sea bass with grilled courgette and confit cherry tomatoes 325

Fillet of white cod with marinated aubergine, spring onions and olive tapenade 345

Grilled tuna with warm Niçoise salad and ravigote sauce 415

Fettuccine with prawns, calamari and octopus with basil pesto and roasted cherry tomatoes 305

Supreme of corn-fed chicken with artichoke puree and mushroom sauce 315

Veal hanger steak with sautéed chanterelles, potatoes au gratin and 12 year old sherry sauce 375

Beef entrecote with strong red wine sauce and homemade French fries 395

Roasted courgettes with vegetable ragout and Comté cheese 275

Desserts

White chocolate & mascarpone mousse with cherries in port wine 145

Chocolate miroir 135

Vanilla crème brûllé 125

French toast with caramelized peaches 135

Nougat glacé with red fruit coulis 125

Selection of French cheeses 195