The Restaurant Menu
Straciatella des Pouilles sur Friselle, Tomates du Marché et Pesto Maison
Assiette du Capitaine Haddock
Gnocchi au Pesto
Daurade de Tamaris
Sans titre
Sans titre
Tarte Tatin
Tarte Tatin, Crème Fouettée au Mascarpone
Moelleux au Chocolat Valrhona, Crème Glacée à la Vanille de Madagascar
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Assiette du Captain Haddock
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