Marseille - Menu complet

Creme chantilly

Spring onions peas fava beans and tarragon sauce

Arugula and endive salad with raw mushrooms and asparagus

Tomatoescucmbers peppers onions olives pita croutons feta and lemon vinaigrette

Vegetables roasted in chermoula with matbucha sauce

Calamari and shrimp with garlic jalapenos cherry tomatoes white wine and olives

Hangar steak with bemaise

Sea scallops

Duck cous cous

Lobster salad

Brook trout

Lamb rack.

Pork rib chop

Monkfish

Organic baby lettuce tomatoes onions haricots verts and cucumbers

Anchovy and garlic vinaigrette aged pecorino toscano

Bibb lettuce avocado jalapeno and ruby red grapefruit.

Arugulawatercress brioche croutons and truffle vinaigrette

Rolled in nuts and baked watercress arugula and beets with vincotto vinaigrette

Fresh berries and strawberry champagne granite

Mango honey compote and toasted pinenuts

Chocolate and raspberry sauces

Gingerbread crumbs and almond frozen custard

Mascarpone sabayon mocha cream and granite

Red and white endives mustard vinaigrette and hazlenuts

Asparagus morel mushrooms and parmesan cream

Curried lentils with orange and cumin glazed carrots

Red wine sauce with orange and sage

Braised swiss chard and lemon orange piccata

Escarole grilled fennel raosted potatoes and salsa verde

Zucchini-mint marmalade pea shoots and pistachio vinaigrette

Sweet com puree pickled chanterelles and pea shoots

Mussels steamed in white wine with garlic and tomatoes

Ragout of eggplant tomatoes green olives and kumquats with macarona almonds and red pepper glaze

Roman gnocchi root vegetable fondue and red wine sauce

Olive oil ice cream red wine and caramel

Cucumber rhubarb mint coriander and citrus vinaigrette

Black pepper honey poppy seeds and apricot puree

Watermelon tomato and feta salad with black cardamom yogurt

Atlantic coast fish shellfish potatoes leeks rouille

Provencal vegetable soup with basil and garlic sauce.

Butter braised leeks and fingerlings and cabemet wine reduction

12 oz. natural beef strip loin steak green peppercorn sauce and fries

Meyer lemon puree celery currants and walnut panko

Morel mushroom sauce and crisp fried onions

10 oz. ground chuck comte cheese caramelized onions and aioli

Saltes caramel ice cream and chocolate croquantes

Olive oil poached tuna raw vegetables olives and hard cooked egg

Fennel puree apricots tomato orange sauce and watercress mint salad

Creme fraiche roquefort cheese tomato concasse and endive

Monkfish scallops shrimps and mussels saffron tomato broth leeks and potatoes

Lemon confit and caper berry relish

Mascarpone and mint

Wide egg pasta with basil garlic almond fromage blanc and parmesan sauce