Menu

dine in

APÉROS

• PAIN

  focaccia, herbs, Tuscan olive oil

  8

• OLIVES G/F

  chilies, garlic, citrus zest, rosemary, thyme

  14

• CROQUETTES

  du jour (2 pieces)

  14

• PANISSE G/F

  chickpea fries, olive tapenade, harissa

  16

• ESCARGOTS

  snails in baked pasta shells, garlic parsley butter, mozzarella, herbed parmigiano breadcrumbs

  20

• POLPETTINE

  beef and pork meatballs, ricotta pesto (nut free)

  7pp

• SARDINES G/F

  canned French sardines, pickled bambino chilis, quenelle of butter, (G/F no crostini’s)

  22

• POLPO G/F

  charred octopus, chickpeas, roasted pepper, Italian parsley, garlic, cherry tomatoes, EVOO, lemon

  28

• FOIE GRAS G/F

  duck liver, marmalade, balsamic glaze, (G/F no crostini’s)

  26

• TARTARE DE BOEUF G/F

  hand cut aged beef loin, cornichons, capers, herbs, shallots, grainy mustard, garlic confit, grilled house focaccia ( G/F no focaccia)

  28

PLATEAUX

• FROMAGE G/F

  Chateau de Bourgogne, gorgonzola D.O.P, comté rivoir (18mnths -30g per portion), apples, apricots, maple glazed walnuts, (G/F no crostini’s)

  26

• CHARCUTERIE G/F

  24 month prosciutto, saucisson Basque, spicy sopressata, mortadella, butter, giardiniera, crostini, (G/F no crostini’s)

  28

MARINE

• NIÇOISE G/F

  seared whole branzino, frisée, eggs, anchovies, niçoise olives, shallots, fingerling potatoes, green beans, E.V.O.O., lemon juice

  44

• PROVENCE G/F

  3 grilled jumbo tiger shrimp and calamari with swiss chared fingerling potatoes. Finished in a garlic, lemon, caper, italian parsley, olive oil sauce. Garnished with tri-colour tomatoes

  42

• MOULES G/F

  mussels, grape tomatoes, fennel, garlic, onions, leeks, butter, olive oil, white wine

  28

• FLÉTAN G/F

  (7oz) pan seared Atlantic halibut, beurre blanc sauce, cherry tomato confit, lemon zest, sorrel

  44

• BOUILLABAISSE
  No Croutons G/F

  halibut, salmon, mussels, scallops, tiger shrimp, shiitake mushrooms, fingerling potatoes, croutons, saffron pernod broth, fresh chives

  46

MONTAGNE

• CASSOULET G/F

  duck leg confit, Toulouse sausage, smoked pork belly, tomato bean ragout, herbed breadcrumbs (no breadcrumbs G/F)

  46

• BRAISED BOEUF G/F

  braised beef cheek, red wine, sweet peas, shallots, heirloom carrots, garlic, fresh herbs, pommes purée

  42

• PORC

  10oz breaded pork cutlet, artichoke tapenade, capers, mint, shishito peppers, lemon, finished with butter

  38

• VOLAILLE G/F

  pan roasted chicken supreme, Socca (chickpea- crèpe), sauteed seasonal greens, rosemary- thyme- butter garlic sauce

  38

LEGUMES

• PATATES G/F

  frites (white truffle oil add $5) or pommes purée

  10

• VERDURA G/F

  medley of seasonal greens, garlic, EVOO

  16

SOUPE

• DU JOUR – G/F

  Seasonal ingredients

  14

SALADES

• MAMO G/F

  mesclun mix , Treviso (radicchio), mint, arugula, italian parsley, apple cider vinaigrette

  16

• ANTIBES G/F

  Socca (chickpea pancake), mamo mix, goat cheese, fire roasted artichokes, roasted peppers, sumac in a vinaigrette

  24

• PARMA G/F

  prosciutto (24 month), bosc pear brûlée, St. Agur cheese, arugula, balsamic glaze, hazelnuts, grissini (G/F no bread sticks), EVOO

  26

• SAINT-BENNOIT G/F

  roasted beet carpaccio, ricotta goat cheese, herbed breadcrumbs, crushed pistachios, honey, mint, (no breadcrumbs G/F)

  26

PASTA

• RADIATORI

  toulouse sausage, shishito pepper, red chilis, grainy Dijon mustard, brown butter sage sauce

  28

• BUCATINI

  artichoke, black olives, red peppers, zucchini, goat cheese, white wine garlic sauce

  30

• CHITARA

  beef-pork meatballs, tomato sauce, parmigiana, garlic, fresh basil, E.V.O.O

  32

• PAPPARDELLE

  shrimps, scallops, mussels, shitake mushrooms, sweet peas, pea shoots, saffron cream sauce

  42

• DU JOUR

  please ask your server

  MP

PIZZA

• MARGHERITA

  tomato sauce, fior di latte, mozzarella, pecorino cheese, fresh basil

  22

• AMERICANO

  tomato sauce, fior di latte, mozzarella, oregano, pepperoni

  30

• SICILIA

  seasonal jam, prosciutto (24month), fior di latte, gorgonzola D.O.P, ricotta, mozzarella

  34

• PIEMONTE

  seasonal mushrooms, white truffle oil, pecorino, fior di latte and mozzarella

  32

• CALABRIA

  tomato sauce, mozzarella, rapini, spicey sopressata, nduja, red onions, black olives, chilis

  32

• VALBONNE

  tomato sauce, zucchini, roasted peppers, artichoke tapenade, garlic confit, herbs de Provence

  30

DESSERTS

• Lemon custard, meringue, butter pastry, berry coulis

  15

• Pavlova, peach-strawberry compote, Chantilly cream, mint

  15

• Chocolate profiteroles filled with vanilla gelato

  15

• Apple tarte tatin, whipped Madagascan vanilla cream

  15

• Affogato Al Caffe, vanilla gelato and espresso

  12

• Seasonal gelato or sorbet

  12

• Selection of fine chocolates

  5pp

• Selection of cheeses (30g portion)

  Château de Bourgogne, St. Agur, Comté rivoire

  8pp