Marseille Menu

Provencal vegetable soup with basil and garlic sauce.

Black pepper honey, poppy seeds and apricot puree

Asparagus, morel mushrooms and parmesan cream

Sweet com puree, pickled chanterelles and pea shoots

Cucumber, rhubarb, mint, coriander and citrus vinaigrette

Meyer lemon puree, celery, currants and walnut panko

Bibb lettuce, avocado, jalapeno and ruby red grapefruit.

Lemon confit and caper berry relish

Organic baby lettuce, tomatoes, onions, haricots verts and cucumbers

Red and white endives, mustard vinaigrette and hazlenuts

Rolled in nuts and baked, watercress, arugula and beets with vincotto vinaigrette

Tomatoes,cucmbers, peppers, onions, olives, pita croutons, feta and lemon vinaigrette

Creme fraiche, roquefort cheese, tomato concasse and endive

Anchovy and garlic vinaigrette, aged pecorino toscano

Arugula,watercress, brioche croutons and truffle vinaigrette

Olive oil poached tuna, raw vegetables, olives and hard cooked egg

Ragout of eggplant, tomatoes, green olives and kumquats with macarona almonds and red pepper glaze

Zucchini-mint marmalade, pea shoots and pistachio vinaigrette

Spring onions, peas, fava beans and tarragon sauce

Curried lentils with orange and cumin glazed carrots

Arugula and endive salad with raw mushrooms and asparagus

Mussels steamed in white wine with garlic and tomatoes

Atlantic coast fish & shellfish, potatoes, leeks & rouille

Watermelon, tomato and feta salad with black cardamom yogurt

Braised swiss chard and lemon orange piccata

Fennel puree, apricots, tomato orange sauce and watercress mint salad

Roman gnocchi, root vegetable fondue and red wine sauce

Hangar steak with bemaise

12 oz. natural beef strip loin steak green peppercorn sauce and fries

Morel mushroom sauce and crisp fried onions

Butter braised leeks and fingerlings and cabemet wine reduction

Escarole, grilled fennel, raosted potatoes and salsa verde

10 oz. ground chuck, comte cheese, caramelized onions and aioli

Braised lamb with kefta and merguez sweet and spicy onion sauce

Monkfish, scallops, shrimps and mussels saffron tomato broth, leeks and potatoes

Vegetables roasted in chermoula with matbucha sauce

Wide egg pasta with basil, garlic, almond, fromage blanc and parmesan sauce

Mascarpone and mint

Calamari and shrimp with garlic, jalapenos, cherry tomatoes, white wine and olives

Red wine sauce with orange and sage

Lobster salad

Lamb rack.

Brook trout

Pork rib chop

Monkfish

Duck cous cous

Sea scallops

Creme chantilly

Mango honey compote and toasted pinenuts

Saltes caramel ice cream and chocolate croquantes

Olive oil ice cream, red wine and caramel

Mascarpone sabayon, mocha cream and granite

Gingerbread crumbs and almond frozen custard

Chocolate and raspberry sauces

Fresh berries and strawberry champagne granite