Menu de l'Oliveraie 76€ The fine risotto with shrimp and lobster The elegant mushrooms soup with foie gras and truffled cream The macaroni timbale with langoustines and mountain herb broth with vegetables Sea Scallops royal with truffle and foie gras served with bergamot emulsion Warm asparagus salad with red taragon vinaigrette on it’s egg cream, watercress jus ~.~ The John Dory filet nailed with lemon zest, cauliflower purée and sauteed with almonds, clams jus with grilled colza Roasted Monkfish with rosemary, served with swisschard Beef shank stew, truffled beluga lentils, celery emulsion, red wine sauce with truffle The saddle, shoulder and filet of lamb in three cooking served with broad beans, artichoke and fennel, olive polenta, fir bud sauce Farmed poultry stewed, served with press of celeriac truffled, Timut pepper sauce ~.~ (Selection of cheeses on request, extra price 35€) ~.~ The fondant with warm chocolate, pear coulis with its sorbet Mandarine cream in sweetness of cedrat, garden citrus flamed with lime Nice’s « oreillette » garnished with pineapple and coriander honey cream with strawberries, Olive oil ice cream and its coulis Warm baba with peanut ice cream, chocolate, spiced sirup with candied raisins Hot lemon soufflé, grapefruit sorbet À la carte choice : Starter 45€ Main 55€ Desert 25€ V.A.T on the food 10%
Menu Senteurs €159 À la carte choice Parmesan tart with seasonal vegetables served with a truffle dressing, carrot and balsamic condiment 35€ Lobster, foie gras and chanterelle mushrooms Shell broth perfumed with tandoori and chanterelles 60€ Sole meunière Pont-Neuf potato surprise filling, Emulsion of mussels jus with safron and shallots butter 50€ Rack of Veal Array of carrots and arrabica sauce 55€ (Selection of cheeses on request, extra price 35€) Chocolate fondant pear and williamine coulis and it’s sorbet 25€
Menu Senteurs Végétal 129€ Warm asparagus with a citrus dressing Tart with seasonal vegetables served with a tasty dressing The aubergine caviar with it’s crispy leafs tomato syrup Pressed spring vegetables with mushroom morrels with almond milk Chocolate fondant with dattes Jasmin marmelade with strawberries, mandarine sorbet
Sunday Menu € 138 4-course Menu Our Chef proposes you a menu with seasonal and fresh products from the market.