Terrine de Foie Gras chutney d'agrumes
Semi-cooked foie gras with a melting texture, lifted by a tangy, lightly spiced citrus chutney.
Assiette de Charcuterie Corse
Selection of matured Corsican charcuterie, served with seasonal condiments and toasted country bread.
Tartare de Thon, Pommes Granny et noisettes concassées
Knife-cut raw tuna with crisp Granny Smith apple, crushed hazelnuts and a bright seasoning.
Bisque froide, Tapenade d'olive
Chilled bisque with concentrated seaside notes, served with black olive tapenade.
Salade de légumes du soleil
Seasonal Mediterranean vegetables served as a fresh salad with aromatic herbs and olive oil.
Pavé de la Mer à la Bastiaise
Catch of the day roasted Bastia-style, with a fragrant reduced jus and seasonal garnish.
Filet de Boeuf au poivre noir et raisins de Corinthe
Seared beef fillet with black pepper sauce, currant sweetness and a rich jus.
Gambas rôties aux Gnocchi à la tomate
Roasted prawns with tender tomato gnocchi and a short Mediterranean-style sauce.
Filet de Daurade poêlé, huile de Verveine et Citron
Pan-fried sea bream fillet with verbena-scented oil, fresh lemon and a delicate herbal finish.
Végétarien du moment
Market-led vegetarian composition with seasonal vegetables, grains or starches and a house sauce.
Assiette de Fromages
Selection of matured cheeses served with country bread and a fruit condiment.
Paris Brest à la noisette
Crisp choux pastry with hazelnut praline cream and toasted nut pieces.
Fiadone Corse, sorbet de Cédrat
Corsican brocciu cake scented with citron, served with a fresh, tangy sorbet.
Canelé aux Agrumes
Caramelised canelé with a soft centre, citrus notes and a touch of vanilla.
