The Restaurant Menu
The Summer Menu of our Chef Benjamin Vuillon
To start…
* Traditional Pissaladière Niçoise €17
* Anchoïade Provençale, to share or not €19
(Market and seasonal vegetables, anchoïade, hard-boiled eggs)
* Stracciatella from Puglia on Friselle, Market Tomatoes and Homemade Pesto22 €
* Bresaola carpaccio (IGP) €22
(Dried Meat, Homemade Pesto, Rocket and Parmesan Tile)
To Taste…
* Our Vegetarian Dish, Fresh Gnocchi with Pesto €22
* Beef Skewer (300g), Homemade Tartar Sauce, Small Market Vegetables €26
* Captain Haddock's Plate26 €
(Smoked Haddock, Steamed Potatoes, Poached Egg, Caper Flowers and Dill Cream)
* Veal with Olives and Figatelli, Corsican Style, Grandma's Creamy Polenta €29
* Tamaris Bay Sea Bream (Approx. 350g), Saffron Pomade, Baked Apples and Provençal Tomato €29
* Small Provençal Stuffed Vegetables €28
To finish…
* Fresh Fruit Pannacotta €8
* Chocolate Fondant, Madagascar Vanilla Ice Cream €10
* Tarte Tatin, Whipped Cream with Mascarpone10 €
* Ice Cream Sundae according to the Chef's Mood (Sorbet, Fruit, Whipped Cream) €10
* Peach Melba (Artisanal Peach Ice Cream, Carqueiranne Peach, Chantilly Cream) €12
* Fresh Goat Cheese in Oil, Market Salad €10
* Colonel (Lemon Sorbet, Vodka) €12