MAIN COURSES

with shrimp, scallops and squid, served in a creamy white wine sauce.

Dijon marinated thigh with capers, black olives, fresh basil in a spicy tomato sauce.

with plantain mousseline and fine beans.

with Lyonnais potatoes, sautéed green vegetables and a fruit and avocado salsa.

fresh catch pan seared with scented rice, bok choy, cherry tomatoes, and a dill cream sauce.

asparagus, zucchini fritti and port reduction.

seared medium rare with a Dijon mustard and sundried tomato rub, served with Lyonnais potatoes, green asparagus and a port wine jus.

with jasmin rice and avocado, arugula salad.