Snapper aux lardons
Lightly sauteed, served with a Merlot brown sauce complimented with garlic confit, mushroom, bacon, baby shrimps and fresh thyme sprig.
Merliton de saumon a la moutarde
Salmon fillets baked in a parchment paper with a mustard garlic-lemon butter.
Loup de mer amandine
Bronzini fillet sauteed, finished with an almonds buerre meuniere.
Fruits de mer aux morilles
Jumbo shrimps and sea scallops sauteed with white mushrooms, morels and fresh lemon thyme. Finished in a light Champagne cream sauce.
Jumbo shrimps, sea scallops, mussels, yellow tail snapper and mahi-mahi served in a white wine tomato broth.