Menu
dine in
APÉROS
PAIN
focaccia, herbs, grape tomatoes, olive oil
5OLIVES
chilies, garlic, citrus zest, rosemary, thyme
10CROQUETTES
du jour (2 pieces)
10PANISSE
chickpea fries, olive tapenade and harissa
10POLPETTINE
beef and pork meatballs, ricotta and pesto
6ppSARDINES
canned French sardines, focaccia, pickled “bambino” chilies, butter quenelle
18POLPO
grilled octopus, roasted pepper purée, frisée, fingerling potatoes, shallots, lemon, extra virgin olive oil
22FOIE GRAS
duck liver, marmalade , balsamic glaze, crostini
24TARTARE DE BOEUF
beef tenderloin tartare, cornichons, capers, herbs, grainy mustard, crostini
24
PLATEAUX
FROMAGE
Chateâu de Bourgogne, St.Agur, Comté Rivoire (18 mnths), (30g per portion) apples, apricots, maple walnuts
8ppCHARCUTERIE
24 month prosciutto, saucisson Basque, soppressata, butter, house giardiniera
22CAVIAR
kaviari caviar, accompaniments (30g)
200
MARINE
NIÇOISE
seared whole branzino, frisée, egg, anchovies, black olives, fingerling potatoes, green beans
38CREVETTES
sautéed jumbo tiger shrimp (5), butter, garlic, cherry tomatoes, Italian parsley
34MOULES
mussels, grape tomatoes, fennel, garlic, parsley, onions, white wine, butter, olive oil
24MORUE
braised cod filet (8/10oz), white wine, tomatoes, Italian parsley, basil
28BOUILLABAISSE
cod, salmon, mussels, scallops, tiger shrimps, shiitake mushrooms, fingerling potatoes, croutons, saffron Pernod broth
36
MONTAGNE
AGNEAU
seared lamb tenderloin (8oz) charred leek, toasted pistachios, lamb jus and mint oil
38BOEUF
NY striploin AAA angus (12oz or 24oz), Maître d’hotel (herbed butter)
41/82PORC
bone-in rib chop (12oz), apricot and peach salsa, mint and grainy mustard
28VOLAILLE
chicken stuffed with spinach and ricotta wrapped with prosciutto, mustard tarragon cream sauce
28
LEGUMES
PATATES
frites or pommes purée
8FARCI
vine ripened tomato stuffed with quinoa, fresh herbs, brunoise carrots, extra virgin olive oil
12VERDURA
melody seasonal greens, garlic, olive oil
12MELI MELO
portobello cap, mushroom duxelles (Italian parsely, thyme, onion, butter), parmigiana
14
SOUPES
DU JOUR
seasonal ingredients
12
SALADES
MAMO
treviso, mint, arugula, curly endive, parsley, apple cider vinaigrette
14ANTIBES
socca (chickpea pancake), Mamo mix, goat cheese, artichokes, roasted peppers, vinaigrette
16CANTALUPO
cantaloupe melon, Treviso, prosciutto(24months), black olives, mint, Italian parsley, e.v.o.o.
18APULIA
burratina, vine ripened tomato, balsamic glaze, shallots, chives, basil, extra virgin olive oil
22DE LA MER
salmon gravlax, Basques smoked sardines, tarma, frisée, Belgian endive, basil, shallots, orange, lemon juice, extra virgin olive oil and crostini’s
24
PASTA
CASARECCE
merguez sausages, red onions, arugula, brown butter sauce
24BUCATINI
artichoke, black olives, red pepper, zucchini, goat cheese, garlic and white wine sauce
24CHITARA
beef-pork meatballs, fresh basil, parmigiana, tomato sauce
26TORTELLINI
asparagus, cherry tomatoes, ricotta cheese, lemon zest, pesto sauce
26PAPPARDELLE
shrimp, scallops, mussels, shiitake mushrooms, peas, pea shoots, saffron cream sauce
32
PIZZA
MARGHERITA
tomato sauce, fior di latte, mozzarella, basil purée
18AMERICANO
tomato sauce, fior di latte, mozzarella, parmegiana, oregano, pepperoni
24LIGURIA
pesto, fior di latte, artichokes, roasted red peppers, marinated eggplant, cherry tomatoes, pickled chili
24CALABRIA
tomato sauce, caciocacvallo, mozzarella, spicy nduja, red onions, black olives, chili peppers
24SICILIA
fig jam, prosciutto (24 months), St.Agur, fior di latte, ricotta and mozzarella
26PIEMONTE
white truffle oil, pecorino, fior di lattte, seasonal mushrooms
28
DESSERTS
Lemon custard, meringue, butter pastry
12Apple tarte tatin, whipped Tahitian vanilla cream
12Valrhona chocolate profiteroles filled with vanilla gelato
14Seasonal gelato or sorbet
10Selection of fine chocolates
5ppSelection of cheeses (30g portion)
Château de Bourgogne, St. Agur, Comté rivoire
8pp