Chestnut velout 8
eggplant caviar 8
Provencal caponata, 10
capers & pine nuts
Mozzarella di bufala 12
& tomato
rivea salad 16
Nioise stuffed 16
baby vegetables
vitello tonnato* 14
Octopus salad, coco beans 12
& confit sweet bell peppers
Marinated seabream, citrus* 14
Striped bass carpaccio* 14
Prawn & calamari crostino* 14
roasted panisse 6
Crispy socca 6
Culatello, San Daniele 18
& Bresaola charcuterie
Focaccia di recco 12
Cured ham tigelle 8
Tomato & basil tigelle 8
Tomato, mozzarella 12
& caper pizzetta
San Daniele cured ham 12
& arugula pizzetta
Artichoke & spinach ravioli 14
Artisanal linguine & clams* 16
Sage/parmesan cheese 12
potato gnocchi
Paccheri pasta, ox cheek, 16
daube-style sauce
Seasonal mushroom risotto 12
Cookpot of 16
farmer's vegetables
SMALL PLATES
W e S u g g e S T 2 T O 3 D I S H e S P e r P e r S O N
ON THE GRILL MAIN COURSES
SIDES
DESSERTS
*THE CONSUMPTION OF RAW OR UNDERCOOKED BEEF, FISH, LAMB, MILK OR
SHELLSTOCK MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PLEASE BE
ADVISED OF THE AFOREMENTIONED RISKS UPON MAKING A SPECIAL REQUEST
FROM YOUR SERVER
Seared diver scallops, 38
root vegetables &
winter black truffle sauce*
Lobster & purple artichokes* 52
John Dory baked like 42
on the riviera*
Line caught striped bass 44
minestrone reduction*
Chicken breast, 34
lemon confit, zitone au gratin*
roasted duck breast, turnips, 38
bigarade sauce*
rack of Colorado lamb, 48
seasonal vegetables, herb pesto*
Tiramis 10
Limoncello baba 12
Cappuccino cup 12
Citrus tian 10
Chocolate tart 12
Our traditionnal ServeS 3-4 28
zuccotto
Homemade ice cream 8
and sorbet
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Angus New York strip 10oz* / 42
Angus filet mignon 7oz* / 44
Pepper-crusted 7oz* / 48
bison tenderloin
Angus 18oz* / 56
bone-in ribeye
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SAUCES
Black peppercorn
Barnaise
Bordelaise
Beef & olive
Mashed potatoes 8
Tiny spelt & vegetables 10
cooked in a cocotte
Creamy polenta 8
Sauted broccolini 8
