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 Open for Lunch and Dinner Marigot Waterfront, Saint Martin phone 590 87 56 38 |
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Menu Prices are in Euros. The menu and prices are subject to change.
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First courses |
Fish Courses
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Our menu, like your dinner, starts with an amuse bouche. The chef makes a tiny taste treat to start your evening. |
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| First Courses | |
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Meat courses |
Fish Courses |
Desserts |
Recent Specials
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| Gourmet salad with foie gras, marinated smoked salmon, and duck breast |
 15 |
| King crab meat with avocado and candied tomato with flavored olive oil | 12 |
| Home made foie gras with caramelized apple | 15 |
| Goat cheese in a filo pastry with a pine nuts, smoked duck breast, and rosemary |
 12 |
| Traditional French onion soup with a browned cheese topping | 10 |
| Burgundian snails with traditional garlic and parsley butter | 10 |
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First courses |
Meat courses |
Fish Courses |
Desserts |
Recent Specials
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| Fish | |
| Fish fricasée cooked in marmite with an aromatic brown sauce | 19 |
| Roasted fresh lobster with Mediterranean flavors | $25/lb |
| Filet of red snapper stuffed with anise seed in a light tangerine sauce | 18 |
| Roasted salmon filet served with cranberry butter sauce | 18 |
| Tilapia filet browned with parmesan and pesto sauce | 18 |
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Jump to:
First courses |
Meat courses |
Desserts |
Recent Specials
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| Meat Courses | |
| Beef tenderloin with black peppercorn and light creamy whiskey sauce | 23 |
| Poultry and lobster paupiette a creamy hazelnut and all-spice sauce | 20 |
| Roasted rack of lamb, Provençal style, with lamb juice flavored with fines herbes | 23 |
| Veal filet, browned with mixed nuts and dry fruit in a slightly sharp sauce | 23 |
| Duck breast in Bordelais sauce | 20 |
| A lamb loin in phyllo dough with winter vegetables and scalloped potatoes |
 Special |
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Jump to:
First courses |
Fish Courses |
Desserts |
Recent Specials
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| Desserts | |
| Crêpes with candied orange zest and Grand Marnier liquor | 8 |
| Chocolate cake with vanilla cream | 8 |
| Five flavored crème brûlée | 8 |
| Frozen nougat with passion fruit sauce | 8 |
| Red fruit soup with ginger and fresh mint | 8 |
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Jump to:
First courses |
Meat Courses |
Fish courses |
Recent Specials
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| Recent Specials | |
| Crab meat spring rolls with salad |
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| Roulades of Parma ham and St Marcelin cheese with salad |
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| Baked Crottin de Cavignol (goat cheese) salad |
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| Crab in a crispy brick with salad and a ginger sauce |
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| Sashimi grade tuna with a Créole sauce |
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| Fine apple tart with vanilla ice cream |
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| Molten chocolate cake |
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Jump to:
First courses |
Meat Courses |
Fish courses |
Desserts
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