Les poissons / Fish Euros Thon mi-cuit pané au poivre noir concassé, sauce soja à l’huile de sésame, risotto aux pointes d’asperges Seared black pepper crust tuna steak, soy and sesame oil sauce, asparagus tip risotto, ginger and wasabi
28
Bar chilien, fondue de fenouils confits, sauce aux clams et Riesling Chilean sea bass, fennel confit, light cream sauce with clams and Riesling wine
30
Filet de mahi-mahi, Tatin de patates douces, sauce vierge Mahi-mahi fillet, upside down sweet potato pie, olive oil sauce with fresh tomato and basil
26
Filet de vivaneau aux moules et crème safranée, purée de pommes de terre du chef Red snapper fillet with mussels and saffron creamy sauce, Chef Andre’s perfect mashed potatoes
27