Food

Prices may be subject to change due to market prices.

dine in

APÉROS

• PAIN

  focaccia, herbs, grape tomatoes, olive oil

  5

• OLIVES

  chilies, garlic, citrus zest, rosemary, thyme

  12

• CROQUETTES

  du jour (2 pieces)

  12

• PANISSE

  chickpea fries, olive tapenade and harissa

  12

• POLPETTINE

  beef and pork meatballs, ricotta pesto (nut free)

  6pp

• SARDINES

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

  20

• POLPO

  grilled octopus, chickpeas, roasted peppers, Italian parsley, garlic, extra virgin olive oil, charred lemon

  24

• FOIE GRAS

  duck liver, marmalade , balsamic glaze, crostini

  24

• TARTARE DE BOEUF

  beef tenderloin tartare, cornichons, capers, herbs, grainy mustard, E.V.O.O., crostini

  24

PLATEAUX

• FROMAGE

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

  40

• 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

  26

• FLÉTAN

  pan seared halibut (8oz) grape tomato confit, garlic, Italian parsley, E.V.O.O., lemon zest, sorrel

  38

• BOUILLABAISSE

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

  40

MONTAGNE

• AGNEAU

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

  30

• BOEUF

  12 oz black angus AAA N.Y Striploin, salsa verde (cilantro, Italian parsley, pickled shallots , chilies)

  46

• PORC

  10 oz breaded pork cutlet, artichoke tapenade, capers, chives, lemon

  28

• VOLAILLE

  pan roasted Cornish hen (half), Socca, sauteed seasonal greens, rosemary thyme butter garlic sauce

  34

LEGUMES

• PATATES

  frites or celeriac purée (white truffle oil add 3)

  8

• VERDURA

  melody seasonal greens, garlic, olive oil

  14

• MELI MELO

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

  15

SOUPES

• DU JOUR

  seasonal ingredients

  12

SALADES

• MAMO

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

  16

• ANTIBES

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

  20

• CANTALUPO

  cantaloupe melon, prosciutto(24months), mint, black olives, celeriac slaw, E.V.O.O., grissini

  22

• APULIA

  burratina, tri-color grape tomatoes, strawberries, basil pesto, shallots, E.V.O.O., focaccia

  24

• DE LA MER

  salmon gravlax, Basques smoked sardines, tarmasalata, mesclun, shallots, orange, lemon juice, E.V.O.O, crostini

  26

PASTA

• RADIATORI

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

  26

• BUCATINI

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

  26

• CHITARA

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

  28

• TORTELLINI

  basil pesto (nut free) ,ricotta and pecorino cheese, asparagus, tri-colour tomatoes, lemon zest, sorrel

  28

• PAPPARDELLE

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

  35

PIZZA

• MARGHERITA

  tomato sauce, fior di latte, mozzarella, basil purée

  19

• AMERICANO

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

  26

• SICILIA

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

  26

• VALBONNE

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

  28

• CALABRIA

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

  28

• PIEMONTE

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

  30

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