Lunch Menu

CHEF Sylvain Révélant - PASTRY CHEF Marie Hue

APPETIZERS

Crispy West Indian pumpkin, iced soup and Jamaican pepper whipped cream

Bonito tartare, ginger condiment, passion fruit coulis

Wahoo marinated with mango and pomegranate, sweet potato salad, seaweed bread

Clam risotto, buttered spinach, broth seasoned with green herbs

Salad and baby vegetables, raw and cooked

MEMORABLES

Spaghetti with black truffles, fresh parmesan

Caribbean lobster "à la Plancha" served with Creole rice and melted brown butter

ENTREES

Seared Mahi-mahi, quinoa and preserved fennel, coconut, thyme and lemon sauce

Pan-fried red snapper fillet, celery and granny smith apple, vanilla vinaigrette

Roasted “Angus” beef fillet, homemade French fries, sweet pepper jus

Supreme of free range chicken, vegetables and crispy romaine lettuce

LES CLASSIQUES FACON GAIAC

Fish and chips, green salad and fresh herbs

*Cheeseburger, bacon, home-made ketchup and Foie Gras mayonnaise

*Club sandwich, tomato, eggs buffalo mozzarella, parmesan, avocado can be served with ham or chicken

*Maine crab wrap, potatoes and vegetables, coriander mayonnaise

*Our sandwiches served with home-made French fries or green salad

DESSERTS

Lime panacotta, passion fruit jelly and mango, coconut milk foam

Valrhona Ashanti* chocolate molten cake, milk foam, caramelized banana ice cream

Fruits and sorbets, mango, coconut and old rum, coconut crumble

*67% cocoa