|
Confit |
Crispy
Duck Leg Confit, Parmesan Chips,
Chanterelle Fricassée
Chèvre |
Lavender Goat Cheese, Arugula Salad, California Fig, Mustard Vinaigrette
Crabe
|
Lump
Crab Charlotte, Pickled Cucumber, Papaya Salad
Salade |
Blue
Cheese Stuffed Date Wrapped in Bacon, Frisée Salad, Walnut Vinaigrette
Escargot |
Escargot à la Niçoise,
Mushroom, Fava,
Niçoise Olive
Merguez |
Spicy
Lamb Sausage, Lebanese Tabouleh
Foie
Gras |
Pan
Seared Foie Gras, Sauteed Polenta,
Red Wine Reduction
|
12.-
11.-
13.-
10.-
13.-
10.-
18.-
|
Bouillabaisse |
Braised Scallop, Shrimp, Red Snapper, Bass, Tuna,
Rouille, Saffron-Tomato Broth
(Fish May Vary Depending on Market Availability)
Loup
de Mer |
Pan Seared Branzino, Black Quinoa Ragout,
Artichoke à la Barigoule, Tomato Coulis
Saint
Jaques-Gambas |
Seared Dry Scallop-Shrimp Duo,
Israeli Salsa, Zucchini Flower
Lapin |
Braised Rabbit Fryer, Exotic Mushroom, Braising Jus | 28.-
Canard |
Pan Seared Duck Breast, Braised Yuca, Grilled Pineapple
Boeuf |
Grilled Angus Hanger Steak, Pomme Frites,
Red Onion Sauce
Agneau
|
Slow Roasted Australian Rack and Loin of Lamb,
Organic Blue Egg Omelette, Fava Bean Fricassée, Carrot |
32.-
28.-
32.-
28.-
28.-
30.-
31.- |