Morels and Aspagus Senteur Menu 165 € Beverages not included Friday April 4th 2025 Green asparagus accompagnied by Osciètre caviar adn a creamy egg mousse Langoustine ravioli, served with a white asparagus velouté, enhanced ith nuances of morel mushrooms Monkfish glazed with port wine, served with white asparagus candied with rhubarb on a bed of fennel Roasted veal filet, morels filled with a delicate stuffing, accompagnied by Beluga lentils on a cloud of white asparagus White asparagus confit, accompanied by bloor orange marmalade, vanilla sabayon and green asparagus sorbet 10% food VAT included
Easter at La Bastide Saint Antoine 155€ Beverages not included Sunday April 20th and Monday April 21st 2025 Blue lobster, green and white asparagus, accomagnied by delicate Oscietre caviar Pan-seared foie gras escalope, served with a tangy rhubarb salpicon and creamy polenta with sea crystal Seabass fillet, melting artichoke with basil, roasted tagliatelle and sand carrots, topped with a fragrant Provençal sauce Confit leg of lamb, lettuce and roasted spring onions with wild garlic, accompanied by a lamb jus with lemon thyme Easter egg, in passion of mango and lime nestled in fresh strawberries with orange chocolat sauce 10% food VAT included
Menu de l'Oliveraie 76€ Available from Tuesday to Saturday for lunch only The fine risotto with shrimp and lobster The parfait soft boiled egg carbonara spirit Marinated salmon with beetroot, carpaccio of colored radish and tangy colored cauliflower, garlic syrup Pan-fried foie gras, black radish and pear in port wine condiment of walnut and light cream with gingerbread ~.~ Seared Sea Bass, carrots and colored cauliflower, vegetables cooked in barigoule and their jus The Seabream served with coral lentils burnt onion leaf with carrots and celery, onion jus and bacon emulsion Roasted poultry, crispy polenta, carrots purée flavoured with ginger, chinese artichoke Roasted porc rolled with Wakame seaweed, flozer of turnip and coco bean flavored with soy bean ~.~ (Selection of cheeses on request, extra price 35€) ~.~ The millefeuille of cooked apple, caramel sauce Creamy chocolate on its crisp, caramel and roasted sesame spiced wiht Jamaican peper Hot mandarine soufflé and its sorbet The sweetness of white chocolate and lemon, combawa and marjoram granita, lime sauce with mint Rolled carrot cake with a mango cheesecake and carrot sorbet À la carte choice : Starter 45€ Main 55€ Desert 25€ V.A.T on the food 10%
Menu Sensation 96€ The parfait soft boiled egg carbonara spirit or Roasted sea scallops, leeks vinaigrette and raspberry cloud ~.~ sole fish , array of white asparagus, celery with Granny Smith apple or Roasted veal filet en taragon and passion crust, quinoa risotto with fennel in citrus condiment, orange jus ~.~ Our cheese plater ~.~ The millefeuille of cooked apple, caramel sauce Or The sweetness of white chocolate and lemon combawa and marjoram granita, lime sauce with mint
Menu Senteurs 5 course menu 159 € Pink lobster medallions with green asparagus and avocado on a bed of osciètre caviar. 60€ Foie gras ravioli with truffled purple artichoke on a mushroom mousse, emulsion with Comté 40€ The John Dory pumkin with grapefruit peel and angel hair risotto 50€ Roast duck breast sautéed with a Provençal mendiant tartlet,drizzled with a Timut pepper-scented sauce 55€ Selection of cheeses on request extra price €35 Rolled carrot cake with a mango cheese cake and carrot sorbet 25€ V.A.T on the food 10 %
Menu Senteurs Végétal 129€ Nice's squash velouté and crushed chestnut Celeriac in two textures coffee bean Vegetable broth with fennel, potato, burnt leeks, broccli slightly iodized Parsnip roasted in olive oil, spinach sprouts with garlic, carrot wilted with parsley and burnt leeks Rolled carrot cake with a mango cheese cake and carrot sorbet
