Friday Menu

    Salad of quail, chanterelles and figs

    Fillet of beef and herbed lamb shoulder

    • Mediterranean vegetables, oven baked cauliflower, grilled polenta with cherry tomatoes and black olives, herb jus

    Fillet of swordfish

    • Cannellini beans with smoked pancetta, sautéed zucchini, saffron risotto, lemon parsley and olive oil dressing

    Duo di paste

    • Agnolotti del plin al sugo d'arrosto and homemade rigatoni in slow roasted tomato sauce burrata and fresh basil

    Thai red prawn curry

    • Steamed rice

    Seasonal salad

    Selection of cheese

    Chocolate and nougat surprise

    • Mango and raspberries, panna cotta ice cream

    Saturday Menu

    Medley of wild salmon and prawns

    Best of veal - grilled and braised

    • Sautéed green beans, cumin infused carrots, aubergine parmigiana, truffle infused blue cheese gnocchi, bone marrow jus

    Wild dorade royale

    • Artichokes, sea salted red peppers, roasted cauliflower mousseline, pan fried black olives

    Homemade ricotta mezzelune and sautéed wild mushrooms

    Chicken makhani

    • Seven spiced grilled vegetables, yoghurt rice, lime and mint chutney

    Seasonal salad

    Selection of cheese

    Medley of desserts

    • Baked strawberry filo, frozen dark chocolate bar, cherries, peaches, vanilla crème fraîche

    Sunday Menu

    King crab avocado tart

    • Basil sorbet and clamato jelly

    Fillet of beef and rack of spring lamb

    • Oven roasted and herbed summer vegetables, pan fried chanterelles, new style cabbage, baked potatoes with comté and gruyère, thyme jus

    Grilled monkfish and wild salmon

    • Buttered leaf spinach, smoky chickpeas, celeriac mousseline ,pea sauce with chorizo, dijon beurre blanc

    Homemade truffled mascarpone tortellini

    • Green asparagus

    New style chicken koi soy

    • Green beans, sprouts, cilantro and fried garlic, steamed rice

    Seasonal salad

    Selection of cheese

    Caramelized apricot tart

    Frozen chocolate and nougat, light cream


    Pouilly fumé - Pascal Jolivet

    • Very clean nose, nice focus, with lemon curd, with peach and mineral notes, delicious and delicate. A naturally made sauvignon blanc, elegant and distinct in a very well-done style.

    Château villa bel air - J.M. Cazes selection

    • Its fresh floral bouquet and discreet hints of spice and toastiness are very appealing. The palatte is soft and supple with generous fruit neatly framed by a fine grain tannic structure.

    Whispering angel - Sacha Lichine

    • As a negociant and vinificateur (winery), caves d’esclans identifies vineyards, grapes and wines from château d’esclans as well as local growers to make what has reputedly become the world’s greatest rosé.


    • Heineken beer is refreshing, with a balance of bitterness and fruity notes.

    Champagne CARBON

    • Born from a fith generation of champagne winegrower, carbon is about tradition, innovation and extreme performance which make it a unique champagne.

    Mineral water, orange juice, soft drinks, coffee, tea