Menu

dine in

APÉROS

• PAIN

  focaccia, herbs, grape tomatoes, olive oil

  7

• ESCARGOTS

  baked pasta shells filled with snails, garlic, parsley, butter, mozzarella and parmigiano breadcrumbs

  18

• OLIVES

  chilies, garlic, citrus zest, rosemary, thyme

  14

• CROQUETTES

  du jour (2 pieces)

  14

• PANISSE

  chickpea fries, olive tapenade and harissa

  14

• POLPETTINE

  beef and pork meatballs, ricotta pesto (nut free)

  7pp

• SARDINES

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

  22

• POLPO

  charred octopus, chickpeas, roasted pepper, Italian parsley, garlic, cherry tomatoes, E.V.O.O, lemon

  26

• FOIE GRAS

  duck liver, marmalade , balsamic glaze, crostinis

  26

• TARTARE DE BOEUF

  beef tenderloin, cornichons, capers, herbs, shallots, grainy mustard, garlic confit, grilled focaccia

  28

PLATEAUX

• FROMAGE

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

  26

• CHARCUTERIE

  24 month prosciutto, saucisson basque, spicey soppressata, mortadella, butter, giardiniera, crostini

  28

MARINE

• NIÇOISE

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

  44

• PROVENCE

  grilled jumbo tiger shrimps, calamari, garlic, capers, tri-colour tomatoes, parsley, basil, lemon, white wine butter sauce

  36

• MOULES

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

  28

• FLÉTAN

  (8oz) pan seared halibut, beurre blanc, shallots and cherry tomatoes confit, lemon zest, sorrel

  42

• BOUILLABAISSE

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

  44

MONTAGNE

• AGNEAU

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

  32

• 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

  32

• VOLAILLE

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

  38

LEGUMES

• PATATES

  frites (white truffle oil add $3) or fingerling potatoes, garlic, parsley, E.V.O.O

  9

• VERDURA

  melody seasonal greens, garlic, E.V.O.O

  16

• MELI MELO

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

  16

SOUPES

• DU JOUR

  seasonal ingredients

  14

SALADES

• MAMO

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

  16

• ANTIBES

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

  24

• PARMA

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

  26

• APULIA

  burratina, heirloom tomatoes, nut free basil pesto, fresh herbs, shallots and E.V.O.O

  26

• MARE

  smoked salmon, pickled red onions, capers, frisée, profiterole stuffed with goat cheese mousse, salmon roe, dill infused extra virgin olive oil

  26

PASTA

• RADIATORI

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

  28

• BUCATINI

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

  28

• CHITARA

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

  30

• DU JOUR

  refer to server

  MP

• PAPPARDELLE

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

  39

PIZZA

• MARGHERITA

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

  22

• AMERICANO

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

  28

• SICILIA

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

  30

• VALBONNE

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

  28

• CALABRIA

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

  30

• PIEMONTE

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

  32

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