First course
Grouper Carpaccio
with a lime and chive tartar in aromatic oil
Salt Cod salad
with a semi-hard boiled egg, anchovy and bottarga
Red Tuna Sashimi
with baby radish, hot pepper, and far eastern vinaigrette
Calamari & giant white bean salad
with mint, rashad, and red onion
Endive hearts and tomatoes
with Hameiri Cheese and black-olives oil
Smoked Green-Wheat soup
with tomato and Parmesan bruschetta
Whole artichokes
with rocket, capers, anchovies and Parmigiano Reggiano
Kebabs of Grouper and Tuna Toro
with hot vinaigrette of char-grilled vegetables and coriander
Shrimps Ravioli with ginger and green onion
in a crab stock
Brittany Oysters (Gillardeau)
on ice
Goose Liver glazed with sherry vinegar
and a chestnut and truffle cream
Siniya with Milk-Fed Veal Sweetbreads
with tahini and char-grilled vegetables
Moroccan Cigars filled with milk-fed veal offal
with Al Arz tahini
Main course
White Grouper
with Arab spinach and Jerusalem artichoke in tomato butter
Grilled Sea-Fish with olive oil
served with salt-baked beetroot and a Provençal vinaigrette
Calamari seared alla plancha
with a hot tomato cream and purple basil
Handmade Egg-Yolk linguini
with Tiger Shrimps and salty butter
Baby Lamb Chops
with a white bean and thyme cream
Fat Cow Sirloin
with roasted market vegetables and red wine
Milk-Fed Veal Liver
with Oyster Mushrooms, sage and mashed potatoes
Ragù of beef Short Ribs and tomatoes
with egg-yolk Fusilli
Lamb Shoulder Couscous
with whole chickpeas, market vegetables and spices from the Maghreb
Entrecote for Two – grilled on the bone
with brown butter and marrowbone
The sweets
Chocolate sable
with a crystallized chestnut cream
Mahalabiya of almond milk
with crystallised pistachios and rose-syrup
Savarin cooked with rum
and served with a vanilla and red raspberry crema
White Cheese and tonka icing
with blackcurrant ice-cream
Turkish quince in yellow wine
with crème fraiche and vanilla ice-cream
Strawberry soup
with a sour cream sorbet
Handmade Sorbets
four flavours