| Crisp Salad with Thin Slices of Magret and Foie Gras |
88 |
| Garden Raw Vegetables, Sweet Vinaigrette |
55 |
| Artichoke Hearts in Barigoule with Olive Oil
and Sautéed Scampi |
78 |
| Warm Leek Biscuit with Fillets of Red Mullets |
85 |
| Roulade of Two Salmon and Small Salad, Mousseline Sauce |
75 |
| Seafood Salad with Olive Oil and Lemon |
82 |
| Dish of Parma Ham |
88 |
| Smoked Salmon "Home Made" with Toast |
98 |
| Fresh Foie Gras Pan Fried, Port Vinegar,
Scampi with Hazelnuts |
125 |
| Lobster Salad "Seasonal Attire" Warm'jus |
185 |
| Fisherman's Soup with Rouille Sauce |
65 |
| Fresh Pasta with Tomato Sauce and Basil |
55 |
| Fresh Pasta with Seafood |
80 |
| Big Ravioli with Lobster and Crawfish, Buttered with Leek |
115 |
| Duck Steak in Green Pepper Sauce, Potatoes Maxim's Style |
120 |
| Sauteed Veal "Mignons" in Véronaise'style |
118 |
| Roast Loin of Lamb with Thyme Flower |
146 |
| Beef Fillet "Saint Benoît" with Garlic and Anchovy Sauce |
144 |
| Grilled Beef Fillet with "Béarnaise " Sauce |
144 |
| Grilled T Bones Steak with "Béarnaise " Sauce |
125 |
| Selection of Fresh Vegetables |
48 |
| Fresh French Beans in Butter |
45 |
| Green or Mixed Salad as you like it |
42 |
| Mixed Salad with Hot Goat's Cheese |
52 |
| Giant Scampi Flamed with Pastis and Small Vegetables |
158 |
| Fricassée of Scallops "Provençal Style" |
148 |
| Pan Fried of the Sea, Lobster, Scampi and Squids,
Armorican Style |
158 |
| Fisherman's pot in the "Bouillabaisse" Style |
185 |
| "Sauer kraut" of the Sea, Delightful Selection Fish
with Cunchy Cabbage |
148 |
| Grilled Steak of the Sea ofFresh Salmon "Canaille" Sauce |
110 |
| Golden Sole "Belle Meunière" |
130 |
| Grilled Sole, All Simply, with "Sicilienne" Sauce |
130 |
| Grilled Gilt-Head with Beurre Blanc |
132 |
| Grilled Turbot with Laurel Flower |
152 |
| Grilled Sea Bass with Fennel |
224 |
| Sea Bast in a Crust of Coarse Salt |
224 |
| Grilled Sea Bream with Fennel |
183 |
| Sea Beam in a Crust of Coarse Salt |
183 |
| Grilled John Doty |
160 |
| Stuffed Rascasse "Country Style" Vegetables and Olive Oil |
160 |
| Assortment of Pastries |
50 |
| Crepes Suzettes with Grand Marnier |
65 |
| Strawberry and Lemon Gratin "Yves Thuriès" |
55 |
| Creme Brulée with Amaretto |
50 |
| Iced Nougat with Hazelnuts and Red Fruits |
50 |
| Iced Truffles with Bitter Chocolate, Sweet Sauce |
50 |
| Fresh Fruit Salad |
40 |
| Strawberries Coupe*** |
50 |
| Rasberries Coupe*** |
60 |
| Wid Strawberries Coupe*** |
80 |
| Ice Cream Coupe or Sorbets of your Choice |
40 |
| Ice Cream Coupe or Sorbets with various Spirits |
58 |
| *** Depending on the Market |
Prices in FF |
