Les
Toits
To share
the riviera socca
15
saint-tropez flavors
32
CAVIAR MAISON NORDIQUE
Imperial sologne
Oscietre sologne
.
OYSTERS PER 3/6/12
Gillardeau n°3 oysters
15
32
30gr. 80 50gr. 150
30gr. 140 50gr. 260
.
Gillardeau n°5 oysters
Maison Giol Tamaris n°3 oysters
All our oysters are accompanied by butter, rye bread and lemon or shallot vinegar
Starters
Medley of Zucchini flowers with ricotta cheese
16
Multicoloured tomatoes from le Jardin de la Piboule, creamy burrata cheese
18
Artichoke mosaic, roquet salad, tome sheep’s cheese from la Ferme de la Pastourelle
22
Homemade duck foie gras, coffee jelly and kumquats from our garden
26
Reflection of delicately sliced scallops, with yuzu, avocado and coral crumble
34
Carpaccio of spiny lobster from the Gulf of Saint-Tropez, bouquet of crisp vegetables
68
From the Sea
Sautéed Mediterranean cuttlefish, tomato confit with star anise, Shavings of spicy raw mushrooms
28
Cod loin with rosemary and lime, ginger and smoked paprika
30
Roasted tiger prawns with lemon verbena butter
32
Tagliatelle with blue lobster
52
Whole Mediterranean sole, meunière or grilled
65
Catch of the Day
Prix au 100G
Black truffle Melanosporum supplement 25
From the Shore
Creamy risotto with green asparagus and parmesan
20
grenadin of breaded Veal with sage from the local hills
25
Organic free-range Chicken Supreme, reduced jus
26
Braised lamb shank
32
dry-aged fillet of French beef
38
Black truffle Melanosporum supplement 25
Choice of side
Buttered potato purée
8
Homemade French fries
8
Sautéed seasonal vegetables
8
Fresh tagliatelle
8
Mixed salad leaves
8
* Black truffle Melanosporum supplement 15
Kid’s Corner
A main course and a dessert of your choice, water syrup included
24
main courses
Organic Eggs casserole with toasted breadcrumbs
Coquillette pasta with butter and organic cooked ham
Roasted codfish back
Organic free-farm Chicken Supreme
sideS
Buttered potato purée, homemade French fries, sautéed seasonal vegetables, pilaf rice
DESSERTS
Homemade ice cream (two scoops, choice of flavor)
Chocolate mousse
Cheese board
Selection of cheeses from la Ferme de la Pastourelle
22
Desserts
Gourmet baba with pineapple
16
traditional tart from saint-tropez
16
sunny lemon
16
Strawberry pavlova
16
Molten chocolate cake, roasted hazelnuts
16
Peach with verbena flavors
16
Homemade ice cream Choice of 3 scoops: chocolate, vanilla, coffee, strawberry, …
12
Coffee
ESPRESSO
6
RISTRETTO
6
Decaffeinated
6
CAPUCCINO
9
LATTE MACCHIATO
10
Double espresso
10
Teas Selection
« MARIAGE FRÈRES »
BLACK TEAS
Emperor Chen Nung – Lightly smoked, subtle aroma
Orange Pekoe Ceylan – Delicate and sweet
Darjeeling – Smooth and fragrant cup reminiscent of Muscat
French Breakfast – Rich and balanced
12
PARFUMED TEAS
Blanc & Rose – Sweet and flowery aroma
Earl Grey – China tea with bergamot aroma
Wedding impérial – Chocolate and caramel flavored black tea
12
GREEN TEAS
Sur le Nil – Fruity and lemony aroma
Jasmin Mandarin – Superior green tea with a tender jasmine aroma
Fujiyama – Precious green tea from Japan
12
HERBAL TEAS
Verbena, Chamomile, Peppermint, Dream Tea
12
Vintage Cocktails
DOLCE VITA
Rémy Martin XO Cognac, Zacapa XO, peach cream, lemon, sugar syrup
50
SCOTTISH WHISKEY SOUR
Glenfiddich 30 year’s old, sugar syrup, lemon, Angostura bitter, egg white
52
1931
Henessy XO Cognac, Grand Marnier, lime
55
MANHATTAN
Jack Daniel’s Single Barrel, Vermouth Mancino, Angostura bitter
60
ET DIEU CRÉA LA FEMME
Cognac Tesseron 100’s, Angostura bitter, brown sugar, Champagne
150
Clarins Menu
A four-handed menu by Chef Damien Cruchet and Dr Olivier Courtin-Clarins
55
Ferme de la Pastourelle’s Brousse’s sheep cheese, telicate oat-hazelnut tuiles black radish, pink radish roses
18
Mediterranean octopus tentacle of infused with Folcellaria seaweed, panisse and white horehound foam
35
Viennese biscuit with cottage cheese and lime, strawberries tartare with basil
15
Chef’s suggestions for the week
MONDAY
Roasted shoulder of lamb, bone-in, fondant potatoes and garlic confit
20
TUESDAY
Benedictine-style fillet of plaice, truffled brandade, white wine sauce
20
WEDNESDAY
Provençal stuffed vegetables
20
THURSDAY
Meunière-style forkbeard fish, potatoes with parsley and garlic
20
FRIDAY
Traditional aioli
20
Classics out of time
Lunch only
Authentic niçoise salad
20
Quinoa salad with crisp vegetables
20
Caesar salad with farm-raised chicken, anchovies, egg and oven-roast bacon
22
Caesar salad with prawns
26
Caesar salad with Brittany blue lobster
52
Club sandwich with farm-raised chicken, with or without bacon
22
Club sandwich with smoked salmon
25
Club sandwich with Brittany blue lobster
52
Vegetarian burger, lentil steak, avocado, tomatoes, confit onions
24
Hôtel de Paris burger, black angus steak bio, tomme sheep cheese, tomatoes, confit onions, finely sliced sucrine lettuce
28
Net prices in euros, taxes and service included / Origin of meats : France