Menu

Each dish is elaborated and decorated in true gourmet style. We have an ample selection of dishes to cater for all palettes.  The principle ingredient of each dish is of course our chef, Jerome’s, experience who creates dishes only with exquisite and incomparable flavours.   

MENU:

 “SUR LA TERRE”

• Beef fillet carpaccio marinated in white truffle oil and lemon Beet extract, rocket and melted goats cheese with caramelised balsamic vinegar
• Sautéed escargots wrapped in smoked Magret Fresh herb-flavoured butter with New potato Anchoïade
• Sautéed veal sweet bread filled raviolis with tarragon Asparagus and morille sauce
• ‘Mi Cuit’ foie gras with fig chutney Grilled fresh country-style bread
• Baked foie gras, caramelised apples Reduced acidity apple vinegar

“DE L’EAU”

• Basil and cubebe marinated salmon, crispy leaves with avocado Spicy mascarpone with wild carrot and ikura coulis
• Baked octopus and fried socca with grilled peppers Lightly salted and spiced crustacean consommé with Basque chilli
• Red Tuna*3  

1. Sliced tuna with fresh mint and penko-style king prawns
2. Tuna in breadcrumbs with fried garlic and mocha cream
3. Marinated tuna with Cognac and mirin

• Grilled king prawn butterflies and saffron mousse Fresh home-made basil-flavoured tagliatelle  
• Pangora gratin with asparagus  Cream of pangora cappuccino and mushroom roll

“DANS L’EAU”

• Duo-Crème soup Cream of mushroom and sweet garlic with a hint of ginger
• Homemade-style fresh onion soup
• Seafood bouillabaisse flavoured with fennel Served with rouille sauce and croutons

“DANS LE JARDIN”

• Tomato petal confit and grilled Portobello Mixed salad leaves and fresh herbs with olive oil, fragranced with lemon
• Penko-style breadcrumb coated Camembert and blackberry and red wine coulis Lettuce, asparagus and Julienne-style Serrano ham
• Endive salad with Roquefort and smoked salted praline nutsThin pear slices and balsamic vinegar

“AU FOND DE LA MER”

• ‘Just-cuit’ salmon with sesame seed honey and sweetened garlic and rosemary sauce New potatoes in Tempura and grilled asparagus bouquet
• Sea bass marinated in ginger, green olive and sun-dried tomato salsa Potatoes a la fourchette, lemon confit and Julienne-style fennel
• Roasted sole in philo leaves, vanilla Bourbon sauce Orange peel glazed vegetable and mascarpone risotto
• Grilled Akami tuna with Pili Pili oil and squid ink Yucca purée with crispy bacon and baked aubergines with soy sauce
• Baked sea bass ‘a la meniere’ and coconut fumet with lemon verbena Skewered king prawns with wild and basmati rice
• Robalo fish with fungi cooked in fresh-herb butter with Chardonnay and reglissa ans served with mushroom medley Spinach raviolis fragranced with oregano
• Baked king prawns with tarragon pesto and saffron risotto With hibiscus flower essence and grilled courgettes

“ SOUS LE SOLEIL”

• Grilled fillet steak ‘pave’ with pepper sauce and caramelised Ezpeleta Thinly sliced potatoes fragranced with thyme, glazed vegetables and rocket leaves
• Grilled fine fillet steaks and Portobello mushrooms with blue cheese sauce Lasagne pasta with nuts and onion chutney
• Veal fillet mignon gratin with lemon confit and onion crème Spinach leaves, mushrooms and creamed potatoes
• Baked lamb ribs with anchovy butter and ‘ras al anout’ Pumpkin purée pie and barley and artichoke risotto
• Oven-baked rosemary-glazed suckling pig with balsamic honey Baked vegetable spring rolls
• Baked duck magret, caramelised peach with almonds and cardamom essence Thinly sliced potatoes fragranced with thyme
• Fillet steak tournedos and baked foie gras with unagi and Cognac Sautéed truffle flavoured gnocchi with chard crème

 “LA LUNE”

• La Combi: White chocolate mousse and passion fruit crème Chocolate and orange biscocho with sautéed blackberries
• Rich chocolate marquise
• Apple cube with crispy filo pastry and caramelised nuts Ginger ice cream* with rose petals and original English cream
• Coconut daquoise with mocha ‘chibouste’ crème Creamy warm caramel and espresso ice cream*
• Chez-Jerome style three-milk torte Fragranced with lemon verbena and soaked in Irish coffee Chantilly and star of Bethlehem with almond nougat ice-cream
• Choux pastry with pears sautéed in Jack Daniels and almond praline crème Blackberry coulis and bitter chocolate ice cream
• Crème brulèe with vanilla Bourbon Cedron ice cream
• Chocolate fondant filled with ganache (10 minutes) Vanilla bourbon ice cream with blackberry coulis
• Crêpes Suzette ‘a la minute’ Flambéed with Cointreau and served with vanilla Bourbon ice cream*
• Grand Marnier soufflé (15 minutes) Almond nougat ice cream*
• Vanilla sabayon ‘siphon’-style, cedron and raspberry ice cream* flambéed with Grappa Chocolate biscocho
• Ice creams to delight your palette Bitter chocolate, cedron, vanilla Bourbon, spearmint, almond nougat, ginger with rose petals
• Benno Dubbach cheese platter A selection of fine mature and fresh cheeses

Enjoy a fine glass of port or one of our delicious sweet liquors with your dessert

Ruby Barros port                 USD $3.70 Malamado port                     USD $5.10 Pedro Ximenez 1971            USD $8.50

“COGNAC AND BRANDY”

• Cardenal Mendoza
• Duque de Alba
• Hennessy VSOP
• Couvoisier VSOP
• Delamain XO “Unique due to its natural sweetness and translucent colouring thanks to the maturing process”
• Armagnac Lapostolle XO
• Hennessy XO
• Delamain Vesper “The traditional 35-year maturing process sets it apart from the rest thanks to its incomparable full-bodied aroma, flavour and colour”
• Delamain XO Decanter “Produced in 1920, this fine Cognac and its exquisite decanter make it beyond compare”
• Delamain Vesper Decanter             “This 1950 barrel, an absolute classic with a age-old maturing process, is unrivalled among its peers”

“CUBAN CIGARS”

• Robaina – Churchill
• Romeo y Julieta – Churchill
• Partagas – Series D # 4
• Cohiba – Coronas Especiales
• H. Upmann – Coronas Major Tubo
• Partagas – Coronas Señor
• Montecristi - # 4
• San Cristobal – El Principe
• Romeo y Julieta – Mille Fleur
• Romeo y Julieta – Coronitas En Cedro
• Cohiba – Mini
• Villiger - Mini