Starters
Mediterranean red mullet cooked on its skin
Local artichokes cooked “à la minute” / red mullet liver dressing / civet sauce
49€
Zucchini flower
Stuffed with black truffle Melanosporum / mushrooms butter
80€
Spring tomatoes
Pan Bagna / “Niçoise” style stuffed tomato / tomatoes fine tart
60€
FISH MAIN COURSES
“Niçoise style” mediterranean’s sea bass with eggplants crust
Garden vegetables and “Riviera” tartare
69€
Mediterranean fish of the day (according to arrival)
69€
MEAT MAIN COURSES
Beef filet
Poached in sea water / french caviar tartare
90€
Roasted pigeon from Verzini farm
Foie gras / thin tartlet with wood mushrooms / meat sauce
65€
Roasted veal sweet bread
Market vegetables / veal sauce
59€
DESSERTS
Smoked chocolate
coffee crème brulée /vanilla and whiskey ice cream
25€
Grapefruit and Timut pepper freshness
Citrus sablé / candied red fruits
25€
Praline / Almonds / Hazelnuts “Viennetta” style / Caramel
25€
Surprise Degustation Menu by the Chef Alain Llorca (Menu for the whole table) : 195.00€ TTC Please feel free to communicate your food restrictions, TAXES AND SERVICE INCLUDED.
