Bistro Provence

with spinach, ham, onion confit and walnuts

ggplant puree, pleurotes, garlic butter

tomato confit, saffron, roasted shrimps

pear, pomegranate juice, juniper berry sauce

sautéed artichoke, tomato confit, olives nicoise

maryland crab, chervil butter

bouillabaisse jus

in octopus ink sauce, chorizo

extra virgen olive oil, goat cheese, nicoise

salt packed anchovies, parmesan reggianno

olive tapenade, quail egg, shaved parmesan

buffalo mozzarella, basil

extra virgin olive oil, lemon

poached egg, bacon

with onion and tomato confit, smoked salmon

lobster quenelle

parmesan custard

shrimp sauteed and bass

ratatouille niçoise, chorizo

green asparagus risotto

ragout of green lentils and spring vegetables

sea scallops and clam sauce with chevil

sweet potato cake, boudin, brussel sprouts

sauteed potatoes, onion confit

polenta, oyster mushrooms

red wine sauce, roasted potatoes

roasted potatoes, parsley

roasted potatoes, artichoke, red wine sauce, marjoram

oyster mushroom