Salmon - Pan seared with orange confit, beurre blanc and gooseberry served with fried potatoes
Pan Seared Corvina - With a vanilla, saffron, and Balinese peppercorn sauce. Served with fried polenta and watercress
Pork Loin Roulade - Stuffed with plum with a pork stock reduction. served with mashed potatoes and sauteed vegetables
Grilled Double Cut Lamb Chops - Marinated in olive oil, fresh herbs and garlic. Served with rosemary au jus, panisse and ratatouille
Quinoa - With roasted vegetables and tomato fennel sauce
Mousse Au Chocolat
Tarte Tatin Profiterole
Vanilla Bread Pudding
Open 5-10pm Tue.-Fri., 5-11pm Sat., 5-9pm Sun.
Four-Star food in a fun-filled atmosphere. Exec. Chef Mano Rafael creates traditional French bistro dishes mixed with his haute cuisine creations on the ever-changing menu. Private patio dining: 35 ppl., Mon. only: 110 ppl.