Portfolio

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
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