THE CLUB DE CAVALIERE’S GOURMET A LA CARTE MENU 2006

STARTERS

Chilled Cream of Garden Peas with Argan Oil, Summer Truffles from the Haut Var and Smoked Bacon Crisps

Lobe of Duck Foie Gras from South Western France, Confit in its own Fat
Accompanied by Spicy Cherries and Rhubarb Chutney

Slices of Blue Lobster, Citrus Fruit Condiment
Rocket Salad, Mango and Fondant of Fennel

Grilled Sunshine Vegetables, Served Chilled
Purée of Aubergine Confit, Beetroot Juice Vinaigrette

Tempura of Langoustine Tails with Lemon Balm
Frothy Lemon Grass Sauce with Asparagus Tips

Sautéed Prawns with Thai Sauce and Sesame Seeds
Crispy Rolls with Soybean Sprouts and Granny Smith Apple

Crab Claw and Celery Raviolis, Massaman Curry with Coriander 
Emulsion of Shellfish Juice with Diced Sun Dried Tomatoes

FISH (Depending on the catch of the day)

“Carnaroli” Risotto with Pesto, Clams Marinière and Parmesan Lace

Lobster from the Britanny Coast with a Shell Jus and Tarragon
Courgettes, Spring Onions and Confit Tomatoes

Oven-baked Wild Sea Bass, Clams in Seaweed-flavoured Butter
Squid Ink Jus and Pepper “Checkerboard”

Small Seared Filets of Sole and Purple Artichokes
Tartar Sauce with Baux-de-Provence Olives

Filleted Red Mullet with Tapenade and Cébette onions
Aïgo of Pink Potatoes, Olive Oil flavoured with Balsamic Vinegar

Grilled John Dory with Rosemary Sprigs
Courgette Flower Fritter, Tomato and Panisse

We only serve the freshest produce, so some dishes on the menu may not be available.

MEAT FROM OUR REGION

Loin of Quercy Lamb, Cooked in a Sealed Cocotte with Thyme
Swiss Chard, Italian Artichoke and Lardons Served in their Own Jus

Grilled Filet of Charolais Beef, Herb Juice and Pommes Boulangères
Confit Shallots, Niçois Olives and Pommes Boulangères

Milk-Fed Veal Steak with Summer White Truffles
Provençal Vegetables, Vine Cherry Tomatoes and Basil Oil

Veal Sweetbread, Pan-Fried until Golden,
Sweet and Sour Sauce
Grapefruit Suprême and Spinach Sprouts

CHEESES

Selection of Fresh and Mature Cheeses

DESSERTS

“Crousti-Blanc” sorbet with Collobrières Chestnuts, Vanilla Ice Cream, Aged Rum Sauce

Raspberry Sablé and Semi-Bitter Chocolate Mousse
Faisselle cheese Sorbet and Almond Milk

Red Fruit Melba, Strawberry and Basil Juice
Olive Oil and Honey Ice Cream

Watercolour of Seasonal Ice Creams and Sorbets, Aniseed Biscotti

Warm Lemon Soufflé
Pannacotta with Confit Zests, Lemon Sherbet (20 minute wait)

Extra Bitter Chocolate Moelleux, Thin Biscuit with Cocoa Grué and Sorbet
Passion Fruit, Chocolate Cream and Coffee Cappuccino (20 minute wait)

Crispy rolls with Chocolate Sauce and Roasted Sesame Seeds
Confit Ginger, Caramel Sauce with Guérande Salt and Coconut Ice Cream

“In order to avoid waiting for your dessert, we advise you to make your selection at the start of the meal”

We are open for dinner every day from 7.30 pm to 10 pm.