Menu

dine in

APÉROS

• PAIN

  focaccia, herbs, grape tomatoes, olive oil

  6

• OLIVES

  chilies, garlic, citrus zest, rosemary, thyme

  12

• CROQUETTES

  du jour (2 pieces)

  12

• PANISSE

  chickpea fries, olive tapenade and harissa

  14

• POLPETTINE

  beef and pork meatballs, ricotta pesto (nut free)

  6pp

• SARDINES

  canned French sardines, crostini’s, pickled “bambino” chilies, butter quenelle

  20

• POLPO

  grilled octopus, chickpeas, roasted pepper, Italian parsley, garlic, extra virgin olive oil, charred lemon

  24

• FOIE GRAS

  duck liver, marmalade , balsamic glaze, crostini’s

  24

• TARTARE DE BOEUF

  beef tenderloin tartare, cornichons, capers, herbs, grainy mustard, E.V.O.O., grilled focaccia

  26

PLATEAUX

• FROMAGE

  Chateâu de Bourgogne, St.Agur, Comté Rivoir (18 mnths), (30g per portion) apples, apricots, maple glazed walnuts

  8pp

• CHARCUTERIE

  24 month prosciutto, saucisson Basque, soppressata, butter, house giardiniera

  26

MARINE

• NIÇOISE

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

  40

• PROVENCE

  grilled jumbo tiger shrimps, calamari, garlic, capers, tricolour tomatoes, tarragon, parsley, basil, lemon

  36

• MOULES

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

  26

• FLÉTAN

  (8oz) pan seared halibut, beurre blanc sauce, shallots confit, Italian parsley, lemon zest, sorrel

  38

• BOUILLABAISSE

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

  42

MONTAGNE

• AGNEAU

  8 oz lamb burger, bun, dijon mustard, sumac, mesclun mix, pickled red onions, yogurt garlic lemon sauce, frites, spicey harissa aioli

  30

• BOEUF

  12 oz N.Y striploin “AAA” black angus, salsa verde (italian parsley, shallots, garlic, gherkins, E.V.O.O)

  MKT

• PORC

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

  30

• VOLAILLE

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

  36

LEGUMES

• PATATES

  frites or pommes purée (white truffle oil add 3)

  8

• VERDURA

  melody seasonal greens, garlic, olive oil

  14

• MELI MELO

  portobello cap stuffed with mushroom medley (Italian parsley, thyme, shallots, butter), parmigiana

  15

SOUPES

• DU JOUR

  seasonal ingredients

  12

SALADES

• MAMO

  treviso, mint, arugula, curly endive, Italian parsley, apple cider vinaigrette

  16

• ANTIBES

  socca (chickpea pancake), Mamo mix, goat cheese, artichokes, roasted peppers, vinaigrette

  22

• PARMA

  prosciutto (24 months), bosch pear brûlée, st. agur cheese, arugula, balsamic glaze, hazelnuts, grissini, extra virgin olive oil

  24

• APULIA

  burratina, heirloom tomatoes, artichoke tapenade, fresh basil, Italian parsley E.V.O.O.

  24

• DE LA MER

  marinated tiger shrimp, calamari, octopus, fennel, niçoise olives, celery, garlic, italian parsley, thyme tarragon, fingerling potatoes, lemon juice

  26

PASTA

• RADIATORI

  toulouse sausage, shishito pepper, red chilis, brown butter sage sauce

  26

• BUCATINI

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

  26

• CHITARA

  beef-pork meatballs, fresh basil, parmigiana, tomato sauce

  28

• DU JOUR

  refer to server

  MP

• PAPPARDELLE

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

  36

PIZZA

• MARGHERITA

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

  19

• AMERICANO

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

  26

• SICILIA

  seasonal jam, prosciutto (24 months), St.Agur, fior di latte, ricotta and mozzarella

  26

• VALBONNE

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

  28

• CALABRIA

  tomato sauce, caciocavallo, mozzarella, rapini, spicey soppressata, red onions, black olives, chili’s

  28

• PIEMONTE

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

  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