Starters
Salad of poultry marinated with Xeres and Chive,
And the hot livers in Grenada(Granada), Poached Egg
Salad Swordfish, Salad, shrimps, smoked chicken, crouton, poached egg, smoked swordfish
Brulée cream in the foie gras and the figs compotes in the honey And its Fingers of bread of epices
Terrine of sea bream Coryphène and saint Jacques, And his Mayonnaise in the Papaya
Crunchy of goat(tackle) in the ham of Bayonne Et its Coulis of flowers of hibiscus ( Bissap)
Gambas Coated with breadcrumbs in Peanuts, papaya mayonnaise) and Grapefruit
Carpaccio of Ox(Beef) in the Parmesan cheese, Brunoise of Vegetables and Olive oil
Brioche-like tiramisu in the Crab and in the Grapefruit Soft white cheese, crumb of crab, grapefruit
Tartar of the Wide in the Flavors(Perfumes) of Basil, Cremates Rise(Ascent), Green Salad and Balsamic Reduction
Fish
Fried captain, wipes Cream and salsa of Almond
Pariada of Grilled Fishes of our Coast
Monkfish Filet poached
Coryphène Poêlée
Thiof Braisé Sauce Tamarin,
Courbine fish wipes Cacahuetes
Sole, Stewed Leeks
Camerones Poêlées and its velouté of mushrooms,
Grilled sea bream and its cream of crystallized Leeks
St Jacques snakées with Normand Sauce
Our Six Sea urchins
Our huitres from Somone
Lobster at your convenience
Grilled Camerones
Fish Soup Bouillabesse Facon
Meats and Poultry
Chicken brochette in citrus fruits
Grilled Filet of Zebu
Curry chicken in Pineapple and coconut milk
Veal medallion, Cream of Mascarpone
Kidney of Veal in cognac and mushrooms
Fondant of Lamb with olives
Rabbit in cider and prunes sauce,
Net of Fried Beef wipes Tamarin
Pork filet mignon in the Caramel
Duck filet lacquered in spic
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Our Specialities
Chicken or Fish Yassa (with onion and lime)
Beef Casa (with onion, garlic and chili)
Mafé Lamb (with onion, chili and peanut paste)
Fish Baked in Salt Crust from Pink Lake
Thiebou Diene (Senegalese National Dish)
Pasta
Spaghetti alla Bolognese
Tagliatelle Carbonara
Tagliatelle with Wild Mushrooms
Tagliatelle with Seafood
Our Desserts
<//span>Softness Chocolate, Vanilla Icecream And Raspberry coulis
Tatin of Banana in the infusion of passion fruits
Doughnut of chocolate ice cream And its Orange Sabayo
Mandarin Frozen Mousse and pistachio ice cream
Gourmet coffee
Ice cream in Pastille Vichy and its orange salad
Seasonal fruits and Tulip biscuit of Sorbet,
Creme Brulée in the licorice, Madeleine And Praline
Frédéric Anton's chocolate tart
Crèpes Suzette
Cup of Sorbet in the minestrone of exotic Fruits
Red berries Bavarois
Assortment of Cheese
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