MAIN COURSE

Paella 20

Classic saffron rice pot with chicken,
Italian sausage, shrimp, mussels, red peppers
and sweet peas

Agneau 18

Slow-braised lamb shank over mozzarella and portabella polenta cake with sugar snap peas,
tomato, green olives and truffle mushroom jus

Saumon 24

Spinach and goat cheese-crusted salmon in phyllo with parsnip puree and tarragon curry emulsion

Dayboat Scallops 23

Pan-seared day boat scallops with creamy spring
risotto and roasted tomato vinaigrette

Bavette 20

Fire-grilled hanger steak with sauteéd string beans and mushrooms, green peppercorn sauce

Ribeye 22

Fire-grilled ribeye steak with with sauteéd string beans and mushrooms, green peppercorn sauce

Filet Mignon 26

grilled filet mignon served medium-rare
with with sauteéd string beans and mushrooms, green peppercorn sauce

Végétarien 20

Orecchiette pasta with sautéed wild mushrooms, wilted escarole, parmesan cheese and truffle jus

SIDES

Mushroom Polenta Cake 4

Hand-Cut Fries 4

Mashed Sweet Potato 4

Parmesan Gruyere Potato Gratin 4