Cuisine

Our fresh, seasonal menu is a visit to the Mediterranean Riviera. Executive Chef Sébastien Giannini has embraced his heritage with elegant starter plates of eggplant "caviar" with olive oil, goat cheese and fresh basil and more. Main courses focus on grilled meats and fishes – lamb chops, ribeye, red snapper – paired with savory sauces and sides like potato puree or arugula salad with aged Parmigiano cheese.