top of page

Menu Examples


Foie Gras torchon, poached and spiced seasonal fruit, fleur de sel and crostinis

Chilled terrine of roasted Provencal vegetables, goat’s cheese mousse & pistou

Tian of Mediterranean shrimp in aioli, tomato tartar, avocado pulp and Parmesan crumble

Andalusia tomato gazpacho, stone crab beignets, chervil and extra virgin olive oil

Foie Gras crème brulée with hazelnuts, julienned Granny Smiths and bitter salad

Smoked Salmon with poached asparagus, egg mousse and black olive puree

Salmon tartare, lemon, chives, arugula and toasts

Crispy goats cheese “cake”, braised dried figs, bitter greens salad and julienne Serrano ham

    Main Courses

Monkfish Aioli; Seared monkfish steamed with a variety of vegetables in white wine, dressed

with the reduced cooking liquid frothed with aioli

Duo of local lamb; herb roasted rack & the collar braised with smoked eggplant, mini ratatouille, Parmesan crumble and braising reduction

Mustard and rosemary marinated pork tenderloin, charred cauliflower and broccoli, garlic confit mashed potatoes, red wine reduction

Crispy skinned Mediterranean Sea Bream, carrots, asparagus and charred shallots; star anise

infused clam reduction

Lavender marinated duck’s breast, heirloom faro risotto, crunchy vegetable sauté and red

wine/Porto caramel

Roasted breast of Guinea Fowl, artichokes in barigoule, Provencal potato purée and Parmesan

herbed cream

Bouillabaisse style broth, local fish, potatoes, fennel and saffron

Roasted Pigeon breast & leg confit, truffled farce à gratin, mashed Jerusalem artichoke and

natural reduction


Soft centered individual chocolate cakes with a passion fruit heart, strawberry/basil salad

Fromage Blanc mousse, raw raspberry and lemongrass compotée, citrus tuiles

Individual Tarte Tatin, rosemary & fleur de sel caramel, crème épaisse

Hazelnut tuiles, vanilla crème légere mousse, fresh strawberries and their coulis

Caramelized honey and brown butter almond cake, roasted seasonal

fruits and fresh goat’s cheese mousse

Spiced Panna Cotta, mixed poached berries and almond crumble

Dark chocolate and hazelnut soufflé tarts, bitter cacao coulis, Tonka bean whipped


Sautéed strawberries deglazed with balsamic vinegar, yogurt ice cream, fresh basil & almond

tuile (May – September only)

bottom of page