LUNCH MENU
TABLE D’HÔTE: Appetizer, main, regular coffee
- HAND-CUT SALMON TARTARE15/29Olive oil, lime, fresh cilantro, chives, fries or salad
- HAND-CUT CLASSIC STEAK TARTARE15/29Fries or salad
- GNOCCHI WITH TOMATOES AND VEGETABLES22Basil, Parmesan
- GRILLED CHICKEN LEG WITH YOGURT AND MINT24Quinoa tabouleh
- GRILLED MACKEREL FILETS26Pepper piperade, vegetable tian
- TUNA STEAK À LA PROVENÇAL29Chickpea hummus
- LAMB SHOULDER WITH DRIED NUTS29Tomato compote, grilled vegetables, and chutney
- HERB-MARINATED FLANK STEAK30Seasonal vegetables, fries
- PAPPARDELLE OF THE DAYMPChef’s inspiration and seasonal products
- FISH OF THE DAYMPChef’s inspiration and seasonal products
- MAIN SALAD OF THE DAYMPChef’s inspiration and seasonal products
* BREAD UPON REQUEST
