Menu

dine in

APÉROS

• PAIN

  focaccia, herbs, grape tomatoes, olive oil

  5

• OLIVES

  chilies, garlic, citrus zest, rosemary, thyme

  10

• CROQUETTES

  du jour (2 pieces)

  10

• PANISSE

  chickpea fries, olive tapenade and harissa

  10

• POLPETTINE

  beef and pork meatballs, ricotta and pesto

  6pp

• SARDINES

  canned French sardines, focaccia, pickled “bambino” chilies, butter quenelle

  18

• POLPO

  grilled octopus, roasted pepper purée, frisée, fingerling potatoes, shallots, lemon, extra virgin olive oil

  22

• FOIE GRAS

  duck liver, marmalade , balsamic glaze, crostini

  24

• TARTARE DE BOEUF

  beef tenderloin tartare, cornichons, capers, herbs, grainy mustard, crostini

  24

PLATEAUX

• FROMAGE

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

  8pp

• CHARCUTERIE

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

  22

• CAVIAR

  kaviari caviar, accompaniments (30g)

  200

MARINE

• NIÇOISE

  seared whole branzino, frisée, egg, anchovies, black olives, fingerling potatoes, green beans

  38

• CREVETTES

  sautéed jumbo tiger shrimp (5), butter, garlic, cherry tomatoes, Italian parsley

  34

• MOULES

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

  24

• FLÉTAN

  pan seared halibut (8oz) beurre blanc sauce, Italian parsley, garlic

  38

• BOUILLABAISSE

  halibut, salmon, mussels, scallops, tiger shrimp, shiitake mushrooms, fingerling potatoes, croutons, saffron Pernod broth

  36

MONTAGNE

• CASSOULET

  duck confit, merguez and toulouse, pork belly, tomato bean ragoût, seasoned breadcrumbs

  38

• BOEUF

  braised beef short rib, green peas, garlic, red wine herbs

  36

• PORC

  seared bone-in rib chop (12oz), artichoke tapenade, beurre noisette, pine nuts and port soaked raisins

  28

• VOLAILLE

  roasted cornish hen (half or whole), ratatouille, cognac, mustard tarragon cream sauce

  32/52

LEGUMES

• PATATES

  frites or pommes de terre purée (add white truffle oil for 3)

  8

• RATATOUILLE

  Eggplant, zucchini, tomatoes, garlic, herbs

  12

• VERDURA

  melody seasonal greens, garlic, olive oil

  12

• MELI 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, Italian parsley, apple cider vinaigrette

  14

• ANTIBES

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

  16

• PARMA

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

  18

• APULIA

  burratina, roasted peppers, garlic confit, thyme, basil extra virgin olive oil, focaccia

  22

• DE 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

• RADIATORI

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

  24

• BUCATINI

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

  24

• CHITARA

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

  26

• TORTELLINI

  st. agur cream sauce, roasted beet pearls, candied walnuts, chives

  28

• PAPPARDELLE

  shrimp, scallops, mussels, mushrooms, peas, pea shoots, saffron cream sauce

  32

PIZZA

• MARGHERITA

  tomato sauce, fior di latte, mozzarella, basil purée

  18

• AMERICANO

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

  24

• VALBONNE

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

  24

• CALABRIA

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

  24

• SICILIA

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

  26

• PIEMONTE

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

  28

DESSERTS

• Lemon custard, meringue, butter pastry

  12

• Apple tarte tatin, whipped Tahitian vanilla cream

  12

• Valrhona chocolate profiteroles filled with vanilla gelato

  14

• Seasonal gelato or sorbet

  10

• Selection of fine chocolates

  5pp

• Selection of cheeses (30g portion)

  Château de Bourgogne, St. Agur, Comté rivoire

  8pp