Dinner Menu

CHEF Jean-Christophe Gille

MEMORABLES

Black truffle spaghetti with parmesan cheese prepared at your table appetizer or main course

APPETIZERS

Seared Duck Foie Gras, Asparagus and Sweetcorn

Roasted Jumbo Shrimps, Sicilian Capunata

Carpaccio and Ceviche of Mahi-Mahi, Pickled Vegetables

Fricassee of fresh seasonal vegetables, Tomato and Pesto Croutons

Chilled Asparagus Soup, Mascarpone and Fresh Herbs

Le Gaïac’s Fresh Mixed Salad in a Crispy Shell with Balsamic, Grapefruit & Ginger Vinaigrette

SEA

Braised sea bass, Artichoke Foam, Zucchini, Christophine and Candied Tomato

Sautéed Local Mahi-Mahi, Saffron Potato Risotto with Chorizo

Spanish Style Catch of the Day, Carrot Purée and Fennel

Grilled Caribbean Lobster Thermidor, Vegetable Risotto with Lemongrass 

All fish are from sustainable fishing

LAND

"Angus" Beef Fillet with Foie Gras, Truffled Potato and Bok Choy

"Tagine Style" Leg of Lamb with Sweet Potato, Vegetables, Prunes and Sweet Spices

Sautéed Breast of Duck with Orange and Crunchy Spring Vegetables

Sweet and Sour Pork File Mignon, Candied Pineapple and Daikon

Nous assurons la traçabilité de toutes nos viandes

CHEESE

Our Selection of Cheese, Truffled Honey and Home-Made Crackers

DESSERTS

Banana and Chocolate Chip Soufflé, Banana and Passion Sorbet

Old Rum Baba, Marinated Fruits and Sorbet

Molten Chocolate Cake, Peanut Ice Cream

Crepes Suzette Flambé with Old Rum, Exotic Marmalade and Ice Cream

Selection of Fresh Sliced Fruit and Exotic Sorbet

Home-Made Ice Cream & Sorbets (3 scoops) Vanilla, Chocolate, Coffee, Coconut, Raspberry, Strawberry, Lime, Passion Fruit