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Food

Prices may be subject to change due to market prices.

APÉROS
  • PAIN

    focaccia, herbs, Tuscan olive oil

    8
  • OLIVES G/F

    chilies, garlic, citrus zest, rosemary, thyme

    14
  • CROQUETTES

    du jour (2 pieces)

    14
  • PANISSE G/F

    chickpea fries, olive tapenade, harissa

    16
  • ESCARGOTS

    snails in baked pasta shells, garlic parsley butter, mozzarella, herbed parmigiano breadcrumbs

    20
  • POLPETTINE

    beef and pork meatballs, ricotta pesto (nut free)

    7pp
  • SARDINES G/F

    canned French sardines, pickled bambino chilis, quenelle of butter, (G/F no crostini’s)

    22
  • POLPO G/F

    charred octopus, chickpeas, roasted pepper, Italian parsley, garlic, cherry tomatoes, EVOO, lemon

    28
  • FOIE GRAS G/F

    duck liver, marmalade, balsamic glaze, (G/F no crostini’s)

    26
  • TARTARE DE BOEUF G/F

    hand cut aged beef loin, cornichons, capers, herbs, shallots, grainy mustard, garlic confit, grilled house focaccia ( G/F no focaccia)

    28
PLATEAUX
  • FROMAGE G/F

    Chateau de Bourgogne, gorgonzola D.O.P, comté rivoir (18mnths -30g per portion), apples, apricots, maple glazed walnuts, (G/F no crostini’s)

    26
  • CHARCUTERIE G/F

    24 month prosciutto, saucisson Basque, spicy sopressata, mortadella, butter, giardiniera, crostini, (G/F no crostini’s)

    28
MARINE
  • NIÇOISE G/F

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

    44
  • PROVENCE G/F

    3 grilled jumbo tiger shrimp and calamari with swiss chared fingerling potatoes. Finished in a garlic, lemon, caper, italian parsley, olive oil sauce. Garnished with tri-colour tomatoes

    42
  • MOULES G/F

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

    28
  • FLÉTAN G/F

    (7oz) pan seared Atlantic halibut, beurre blanc sauce, cherry tomato confit, lemon zest, sorrel

    44
  • BOUILLABAISSE
    No Croutons G/F

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

    46
MONTAGNE
  • CASSOULET G/F

    duck leg confit, Toulouse sausage, smoked pork belly, tomato bean ragout, herbed breadcrumbs (no breadcrumbs G/F)

    46
  • BRAISED BOEUF G/F

    braised beef cheek, red wine, sweet peas, shallots, heirloom carrots, garlic, fresh herbs, pommes purée

    42
  • PORC

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

    38
  • VOLAILLE G/F

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

    38
LEGUMES
  • PATATES G/F

    frites (white truffle oil add $5) or pommes purée

    10
  • VERDURA G/F

    medley of seasonal greens, garlic, EVOO

    16
SOUPE
  • DU JOUR – G/F

    Seasonal ingredients

    14
SALADES
  • MAMO G/F

    mesclun mix , Treviso (radicchio), mint, arugula, italian parsley, apple cider vinaigrette

    16
  • ANTIBES G/F

    Socca (chickpea pancake), mamo mix, goat cheese, fire roasted artichokes, roasted peppers, sumac in a vinaigrette

    24
  • PARMA G/F

    prosciutto (24 month), bosc pear brûlée, St. Agur cheese, arugula, balsamic glaze, hazelnuts, grissini (G/F no bread sticks), EVOO

    26
  • SAINT-BENNOIT G/F

    roasted beet carpaccio, ricotta goat cheese, herbed breadcrumbs, crushed pistachios, honey, mint, (no breadcrumbs G/F)

    26
PASTA
  • RADIATORI

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

    28
  • BUCATINI

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

    30
  • CHITARA

    beef-pork meatballs, tomato sauce, parmigiana, garlic, fresh basil, E.V.O.O

    32
  • PAPPARDELLE

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

    42
  • DU JOUR

    please ask your server

    MP
PIZZA
  • MARGHERITA

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

    22
  • AMERICANO

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

    30
  • SICILIA

    seasonal jam, prosciutto (24month), fior di latte, gorgonzola D.O.P, ricotta, mozzarella

    34
  • PIEMONTE

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

    32
  • CALABRIA

    tomato sauce, mozzarella, rapini, spicey sopressata, nduja, red onions, black olives, chilis

    32
  • VALBONNE

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

    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

DISCLAIMER

*All prices are subject to change without notice.