Main courses with vegetables and fruits

Merguez tajine, vegetables and Ras el hanout broth |

Vegetable tartar, red pepper coulis and olive oil Financier |

Beet juice and lemon zest risotto, caramelized scallops, chive beurre blanc butter sauce

Cod breaded with hazelnut, raisin and leek fondue, crispy fingerlings potatoes and fish stock au beurre blanc

Beef hanger, Kenya green beans, shallots and chives Porto butter, parsnip puree and sauce marchand de vin.

Beef hanger, with roasted fingerling potatoes, mushrooms fricassée with garlic and béarnaise sauce |

Beef Hanger Steak, shallot jam with red wine, port wine and balsamic vinegar Maille, fried oyster mushrooms and green asparagus

Beef hanger steak, cherry tomatoes and roasted pine nuts, mashed potatoes with truffle oil |

Beef hanger, red wine and shallots sauce, green beans in a garlic cream |

Beef hanger skewers, summer vegetables, tyme and sea salt

Beef hanger with fresh thyme, rosted garlic sauce, arugula salad and parmesan dressing

Hanger Steak with shallots and fresh thyme roasted potatoes

Beef hanger steak, herb crust, squash and marinated onions, red wine and honey sauce

Beef Stir Fry with Asian sauce, sweet peas and sesame

Hawaiian salmon and tuna Poke bowl, jasmine rice, Yuzu sauce |

Asian style papaya salad, Coconut milk curry shrimp

Beef pot-au-feu, vegetables and savory broth.

Lobster tail, Socca crêpe, seasonal asparagus, hollandaise sauce and fresh chive

Grilled hangar steak with a giant shrimp, fingerling and sweet potatoes, preserved lemon and parsley

Le pot au feu, seasonal vegetables and horseradish sour cream