Chef Frank Sampere creates every week a new recipe based on seasonal products, special arrivals and/or because he feels good about one dish.  Usually, there will be one entrée, one main course and one dessert added to our regular menu. These three dishes are available for both lunch and dinner, so technically, there are available from 11Am ’til 10PM non-stop…

The week of June 19

Tartines Provencales
Tartines provençales

black olive/ tomato, basil/ warm goat cheese

Boudin blanc

fine purée de pomme de terre

gateau chocolat

Gateau  aux mousses orange et chocolat


The week of June 05

Oeuf Mollet

Green Pea Sauce

Lasagne Crèmeuse

Creamy Lasagna Bolognese

au gratin

Mousse à la Mangue

Fresh Mango Mousse


The week of May 29

Red Tuna Tartare
Red Tuna Tartare
spaghetti saltimbocca

Spaghetti Saltimbocca

Veal, Ham & Sage

Tarte chocolat Caramel

Tarte Chocolat Caramel


The week of Monday May 22

Avocat - Crevettes

Shrimps and avocado, cocktail sauce

Moussaka d’agneau gratinée

Lamb Moussaka "au gratin"

Entremet chocolat blanc et gelée de framboises

White chocolate mousse and raspberries jelly


The week of Monday May 15

Croquette de crevettes
Croquettes de crevettes

Crevettes grises de la Mer du Nord

Roasted sea bass

Roasted Sea Bass

basil butter sauce, green asparagus risotto

Tiramisu

Tiramisu


The week of Monday May 08

Oeuf Mimosa

Stuffed eggs mimosa style

Foie de Veau

Pan fried veal liver, with garlic herb butter

Dacquoise aux noisettes

Hazelnut biscuit, pralin mousse


The week of Monday April 24

Oeuf mollet Florentine

Soft boiled egg, spinach and grated béchamel sauce

Blanquette de Veau

Veal stew with mushrooms and spring onions, pilaf rice

Triple Chocolate cake


The week of Monday April 17

Spanish Casserole
Assiette Espagnole

Tomatoes and Chorizo

Cabillaud Rôti

chocolat praline

Chocolat & Praline


The week of Monday April 2

Salad Caprese

Tomatoes and Mozzarella

Bavette d'aloyau

Bavette d'aloyau

aux échalottes

gateau au fromage

Cheesecake

aux ananas


The week of Monday March 28

Salade d'endives
Salade d'endives

Noix, lardon, pommes, Roquefort

Cod Fish

Filet de Cabillaud

Tartelette au citron

Tartelette au citron


The week of Monday March 06

Calamari fritti
Calamars à la romaine

Sauce tartare

coq au vin

Coq au vin

Mousse au Chocolat

Fruits de la passion


The week of Monday Feb 27

Ris de veau

Tarte de fine de ris de veau, duxelle de champignon, jus de veau acidulé

steak haché

Rumsteack haché

Rumsteack haché à cheval, sauce vigneronne, pommes pont-neuf

Entremet

Entremet marron et pralin , mousse de whisky


The week of Monday Feb 20

tartare de seabass
Tartare de bar

Mayonnaise légère

moussaka

Moussaka d'agneau

Parmesan

tartelette tutti fruti

The week of Monday Feb 20

Salade de Gésiers
Escalope Milanese

Escalope Milanese

with fettuccine

Tartelette Tutti Frutti


The week of Monday Jan 28

saumon et chevre
Smoked salmon

stuffed with goat cheese

coq au vin

Coq au vin

dessert a la framboise

Entremêt Framboise


The week of Monday Jan 23

Oeuf mollet florentine

Soft boiled egg, spinach and béchamel sauce

spaghetti saltimbocca

Spaghetti Saltimbocca

Saltimbocca style : veal / cured ham/ sage

ile flottante

Ile Flottante


The week of Monday Jan 09

Spanish Casserole
Cassolette espagnole
Boudin blanc

Boudin Blanc

mille feuille open wine

Mille-Feuilles


From Monday Dec 12 to Sunday December 18

Boudin Noir

Black pudding and roasted apple, black pudding light cream

cote de veau

Côte de Veau

Premium veal cutlet from "La Ferme du Bassac", sautéed potatoes, "chanterelles" mushroom coulis

Dôme de Fraisier

Strawberry cake, inside a chocolate ball


From Monday Nov 28 to Sunday December 04

Fish Tartare

Barracuda fish tartare, spring onions and Espelette pepper

Blanquette de veau à l’ancienne

charlotte a open wine

Charlotte Belle-Hélène

Vanilla pear cake & chocolate mousse


From Monday Nov 21 to Sunday November 27

Calamari fritti
Fried calamari

tartare sauce

Boudin blanc

Boudin Blanc

warm apple sauce, “dauphines potatoes “, veal jus

tarte aux fruits

Fruit cake


From Monday Nov 07 to Sunday November 13th

Oeuf mollet florentine

Soft boiled egg, spinach and béchamel sauce

spaghetti saltimbocca

Spaghetti Saltimbocca

Saltimbocca style : veal / cured ham/ sage

tartelette tutti fruti

Tarte tutti-frutti


From Monday Oct 31 to Sunday November 6th

Chicken liver salad

with croutons

Lasagna

Zucchini and bolognese

Tartelette a l'Orange


From Monday Oct 24 to Sunday October 30th

tartare de seabass
Seabass Tartare

light dill mayonnaise

Roasted leg of lamb

and its juice, dauphines potato

Panacolada


From Monday Oct 18th to Sunday October 23rd

Smoked Salmon

Cuccumber, light dill mayonnaise, parmesan crisps

Blanquette de veau à l’ancienne

chocolat blanc

Nain Provençal

Apricot jelly tart, white chocolate mousse


From Monday Oct 10th to Sunday October 16th

Spanish Casserole
Spanish Casserole

egg, chorizo, tomatoes, thyme

Ravioli

Creamy crab ravioli, diced veggies

Pistachio financier

light chocolate mousse, pistachio whipped cream


From Monday Oct 3rd to Sunday October 9th

Shimp Croquette

Risotto

Saffron Risotto with fresh Salmon

Praline

Praline, chocolate and coffee cake


From Monday September 19th to Sunday September 25th

saumon et chevre
Smoked Salmon

Homemade smoked salmon stuffed with goat cheese and raisins

Parmentier

Preserved lamb shank “ parmentier “, red wine sauce

Tartelette

Passion fruit tart


From Monday September 12th to Sunday September 18th

Fish Tartare

Barracuda fish tartare, spring onions and Espelette pepper

Chicken leg

Chicken leg stuffed with mushrooms, jus, light mashed potatoes and truffles oil

Moelleux

chocolate cake, apricots coulis