Herb Butter, olive oil with Balsamic vinegar & aoili.

Creamy with Lobster chunks

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Wakame, Teriyaki, Sesame, orange and creme of avocado

Local caught fish marinated in fresh lime juice, red onion, bell pepper, cilantro, garlic, Madame Jeanette. Served with plantain chips

Sous vide cooked pork belly, glazed with 5 spices, ginger and balsamic vinegar. Served with wakame & spicy mayo.

Tarragon/Yuzu Mayo

Mushroom stuffed with mushroom, onion & garlic farse. Topped with grated Gouda cheese. Served creamy truffle sauce

Wakame, teriyaki, creme of wasabi and mayonnaise of yuzu.

Beef thins sliced. With Truffle crème. Roasted pine nuts. Parmigian Reggiano and arugula.

With tarragon sauce & arugula, Parmigiana & roasted pine nuts

Escargots stuffed with parsley, union, garlic butter and fresh bread.

“Lobby Style”

Selection of italian & spanish ham (cured meat) served with grilled pepper, truffle & crispy bread