Portfolio
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Saturday & Sunday Brunch -
Royale (with salmon and caviar) -
Florentine (topped with spinach) -
Benedict (Polar bread topped with beef ham or pork bacon and Hollandaise sauce) -
Croque madame -
Ravioli stuffed with three kinds of nuts in cheese sauce -
Croque monsieur -
OYSTERS ACADEMY -
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PINK TUNA TARTARE WITH NUT OIL, SEAWEED SALAD -
LIGHTLY SALTED SALMON TARTARE AND RICOTTA-DILL CREAM -
BEETROOT, GOAT CHEESE AND PINE NUTS SALAD WITH BRANDIED PLUMS -
BEEF CARPACCIO WITH WHITE WINE AND CHILI SAUCE, PARMIGIANO SHAVINGS -
ROASTED DUCK LIVER FOIE-GRAS, CARAMELIZED PEACHES AND FRESH BERRIES -
GRILLED OCTOPUS, ROASTED BABY POTATOES, CITRUS PESTO -
RAVIOLI STUFFED WITH THREE KINDS OF NUTS IN CHEESE SAUCE -
PINK TUNA FILLET WITH ORANGE SAUCE, ROASTED ARTICHOKES AND ASPARAGUS -
SEA SCALLOPS, ROASTED ASPARAGUS, POTATOE-CELERY CREAM -
"New York" cheese cake -
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