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 Rivoire (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

  36

• CREVETTES

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

  34

• MOULES

  mussels, grape tomatoes, fennel, garlic, parsley, onions, GoodLot Farms Pilsner beer from Caledon

  24

• MORUE

  braised cod filet (8oz) Puttanesca (white wine, olive tapenade, tomatoes, Italian parsley, basil)

  26

• BOUILLABAISSE

  cod, salmon, mussels, scallops, tiger shrimps, shiitake mushrooms, fingerling potatoes, croutons, saffron tomato broth

  36

MONTAGNE

• AGNEAU

  lamb cutlets stuffed with (ground lamb, rosemary, sultana raisins, garlic) braised in tomato – red wine sauce, toasted pine nuts

  36

• BOEUF

  NY striploin AAA angus (12oz or 24oz), Maître d’hotel (herbed butter)

  38/76

• PORC

  bone-in rib chop (12oz), apricot and peach salsa, mint and grainy mustard

  26

• VOLAILLE

  chicken stuffed with spinach and ricotta wrapped with prosciutto, mustard tarragon cream sauce

  24

LEGUMES

• PATATES

  frites or pommes purée

  8

• FARCI

  vine ripened tomato stuffed with quinoa, fresh herbs, brunoise carrots, extra virgin olive oil

  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, parsley, apple cider vinaigrette

  14

• ANTIBES

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

  16

• CANTALUPO

  cantaloupe melon, Treviso, prosciutto(24months), black olives, mint, Italian parsley, e.v.o.o.

  18

• APULIA

  burratina, vine ripened tomato, balsamic glaze, shallots, chives, basil, extra virgin olive oil

  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

• CASARECCE

  merguez sausages, red onions, arugula, brown butter 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

  asparagus, cherry tomatoes, ricotta cheese, lemon zest, pesto sauce

  26

• 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

• LIGURIA

  pesto, fior di latte, artichokes, roasted red peppers, marinated eggplant, cherry tomatoes, pickled chili

  24

• CALABRIA

  tomato sauce, caciocacvallo, mozzarella, spicy nduja, red onions, black olives, chili peppers

  24

• SICILIA

  fig 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