Restaurant Issy les Moulineaux Al San Marco

The chef's special dish of the day, prepared according to market availability. A fresh and varied option for lunch or dinner.

An economical set menu allowing you to choose two dishes from a selection of starters, main courses, and desserts. Ideal for a quick, complete meal.

A simple and fresh green salad, dressed with a light vinaigrette. Perfect to start the meal lightly.

Fresh avocado served with peeled shrimp, often accompanied by a cocktail sauce. A classic combination of creamy and marine textures.

Half avocado served simply with vinaigrette sauce. A refreshing and creamy vegetable starter.

Eggplant gratin with tomato sauce, cheese, and basil. A warm Italian dish, melting and rich in Mediterranean flavors.

The famous Caprese salad: slices of fresh tomatoes and mozzarella, seasoned with olive oil and herbs. Fresh and iconic of Italy.

A bistro classic: hard-boiled eggs served with mayonnaise. Simple, effective, and tasty.

Selection of fresh shrimp served with a tangy cocktail sauce. A classic and elegant cold starter.

Mixed salad topped with melted warm goat cheese toasts. Accompanied by tomatoes, endives, and walnuts for a mix of crunchy and creamy textures.

A large, hearty mixed salad with ham, cheese, egg, and various vegetables. A complete meal or a generous brasserie-style starter.

Colorful salad from the South of France with tuna, fresh vegetables, green beans, and hard-boiled eggs. Fresh, balanced, and full of sunshine.

Rustic and gourmet salad with warm bacon, potatoes, and avocado. Tasty and comforting.

A very rich salad topped with chicken, avocado, corn, and croutons. Perfect for big appetites seeking freshness.

Thin slices of marinated raw veal or salmon, served Santa Maria style. A delicate and refined dish.

Very thin slices of raw beef, usually seasoned with olive oil, lemon, and parmesan shavings. Tender and flavorful.

Thin slices of marinated raw salmon. Fresh, melts in your mouth, and rich in omega-3.

Traditional Italian charcuterie made from cured and aged pork loin. Intense flavor and firm texture.

The famous Prosciutto di Parma, an aged Italian raw ham. Mild, salty, and melts in your mouth.

Short tubular pasta served with a green pesto sauce (basil, garlic, pine nuts, cheese). Aromatic and herbaceous.

Penne pasta in a spicy tomato sauce with chili and garlic. A classic Roman dish with character.

Penne pasta coated in a creamy sauce blending four Italian cheeses. Rich, creamy, and very indulgent.

Chef's original recipe with chicken, mushrooms, and a creamy curry-flavored sauce. A blend of Italian and exotic flavors.

Simple spaghetti served with homemade tomato sauce and fresh basil. The essence of Italian cuisine.

Long pasta served with a rich meat sauce and tomato. A family-friendly and filling dish.

Layers of pasta, meat sauce, béchamel, and cheese gratinated in the oven. Melting and comforting.

Penne pasta prepared Sicilian style with eggplants, olives, and Italian cheeses. A vegetarian dish rich in southern flavors.

Pasta served with a mix of seafood (mussels, shrimp, calamari, etc.) in a light sauce. Pronounced marine flavors.

Wide ribbon pasta served with fresh salmon pieces, usually in a cream sauce. Mild and refined.

Wide pasta with a sauce made from eggs, cheese, bacon, and black pepper. Rich, creamy, and savory.

Thick piece of grilled or pan-fried salmon, topped with a creamy lemon sauce. The acidity of the lemon balances the richness of the fish.

Large shrimp (langoustines) served in a creamy, spicy tomato sauce. A seafood dish with a kick.

Whole fish (Sea Bass or Bream depending on availability) simply baked in the oven. Tender flesh and crispy skin, delicate flavor.

Pan-seared scallops served with asparagus tips and a cream sauce. A refined and elegant dish.

Whole sole, floured and pan-fried in butter, served with lemon and parsley. A classic of French cuisine.

Thin slice of grilled meat (usually veal or turkey). Tender and light.

Breaded and fried escalope, golden and crispy. Traditionally served with a lemon wedge.

Escalope covered with ham, tomato sauce, and melted mozzarella. Indulgent and gratinéed.

Escalope served with a creamy lemon sauce. Tangy and tender.

Escalope cooked in a mushroom and Marsala wine sauce (sweet Sicilian wine). Rich and slightly sweet flavor.

Small veal rolls stuffed with ham and cheese, served with a cream sauce. Similar to Saltimbocca but in a creamy sauce.

Veal shank slowly braised with vegetables, white wine, and broth. The meat is very tender and falls off the bone.

Fine cut of beef grilled to your preferred doneness. Juicy and flavorful.

Beef entrecôte served with a sauce of your choice. A rich and customizable meat dish.

Simple and spicy pizza with southern flavors: salty anchovies, capers, and black olives on a tomato base.

Rustic and hearty pizza topped with potatoes, bacon, and egg. Very filling.

Crème fraîche version of the Peasant pizza. Creamy white base with potatoes and bacon.

A flavorful pizza combining the spiciness of chorizo and the sweetness of goat cheese, enhanced with red pesto.

The classic Italian pizza par excellence. Simple, with tomato sauce and melted mozzarella cheese.

Spicy pizza topped with merguez sausage and an egg. Inspired by strong Calabrian flavors.

Folded pizza (calzone) stuffed with ham, cheese, and egg, then baked until golden and puffed.

Pizza topped with smoked salmon and softened by a touch of crème fraîche. A popular surf and turf combination.

Seafood pizza (mussels, shrimp, calamari) flavored with garlic. For lovers of marine flavors.

Pizza topped with spicy Spanish chorizo and an egg. Tasty and slightly spicy.

Spicy pizza combining vegetables (eggplants) and spicy meat (merguez).

Pizza topped with thin slices of raw Parma ham, added after cooking to preserve their delicate flavor.

Similar to the Sicilian but with mozzarella. Salty and tasty thanks to anchovies and capers.

The house's signature pizza, topped with minced beef and an egg. Hearty and protein-rich.

Generously topped pizza with an assortment of vegetables (artichokes, eggplants, peppers) and ham. Colorful and varied.

White base pizza with Gorgonzola (blue cheese) and Speck (smoked raw ham). Intense and creamy flavor.

The 'Queen' pizza, a great classic with ham, mushrooms, and cheese. A crowd-pleaser.

Chicken and mushroom pizza. A lighter poultry option.

'Four Seasons' pizza, with ingredients arranged in separate quarters or mixed: various vegetables and ham.

Smoked salmon pizza on a crème fraîche base. Mild, rich, and creamy.

Classic pizza with ham and egg. Simple and effective.

Tuna pizza with capers and artichokes. A pleasant salty and tangy combination.

Mountain-inspired pizza with melted raclette cheese, potatoes, and bacon. Very rich and comforting.

Four cheese pizza, including strong varieties like gorgonzola and camembert. For cheese lovers.

Large toasted bread topped with various vegetables, cheese, and garlic herbs. Crispy and tasty.

Bruschetta topped with Parma ham. A simple and delicious Italian classic.

Rich bruschetta with a four-cheese cream and Speck (smoked raw ham). Indulgent and melting.

Wild mushroom and garlic bruschetta. Forest and garlicky flavors.

Tuna and grilled pepper bruschetta. A fresh and sunny Mediterranean taste.

Simple bruschetta with plenty of tomatoes, oregano, and olive oil. Fresh and fragrant.

Peasant bruschetta with cooked ham and mushrooms. A classic and satisfying topping.

Bruschetta for cheese lovers, with a creamy four-cheese blend.

Assortment of different cheeses. Ideal for tasting a bit of everything.

Portion of Gorgonzola, a creamy and pungent Italian blue cheese.

Portion of goat cheese, with a characteristic and fresh taste.

The famous Italian dessert with coffee, mascarpone, and ladyfingers, dusted with cocoa.

Egg custard topped with liquid caramel. Sweet, smooth, and fresh.

Light and airy dark chocolate mousse. Intense and sweet.

Italian dessert made of gelled cream, served chilled. Silky texture.

Fresh and creamy white cheese served with sweet honey or a tangy fruit coulis.

Vanilla cream baked in the oven with a layer of crunchy caramelized sugar on top.

The chef's sweet suggestion of the day.

Thin apple tart served warm, pizzaïolo style.

The same warm apple tart accompanied by a scoop of vanilla ice cream for a hot-cold contrast.

Two scoops of ice cream or sorbet of your choice. Refreshing.

Slice of ice cream with three flavors (usually chocolate, vanilla, strawberry).

Classic ice cream dessert with banana, scoops of ice cream, whipped cream, and chocolate sauce.

Large coupe of coffee or chocolate ice cream, drowned in cold coffee or chocolate and topped with whipped cream.

Digestive and refreshing coupe with lemon sorbet drizzled with Italian lemon liqueur (Limoncello).

Gourmet vanilla coupe with candied amarena cherries, whipped cream, and crunchy almonds.

Lemon sorbet with a shot of vodka. A refreshing classic.

Decaffeinated espresso coffee.

Selection of classic hot drinks for the end of the meal.

Hot cocktail based on coffee, whisky, and sugar, topped with thick crème fraîche.

Sodas and non-alcoholic cold drinks.

Still or sparkling mineral water, available in half-bottle or large bottle.

French white beer with notes of citrus and coriander, served on tap.

Refreshing and light lager blonde beer, served on tap.

Belgian abbey beer, generally richer and maltier.

Light and crisp Italian blonde beer. Very popular.

Balanced and easy-drinking Portuguese blonde beer.

Tequila-flavored blonde beer. Sweet and festive flavor.

Anise-flavored aperitif (like Pastis or Ricard), usually served with fresh water.

French aperitif cocktail made with white wine and cassis cream.

Sparkling version of Kir, made with Champagne instead of white wine.

A glass of sparkling Champagne.

Glass of a specific brand of aperitif (Martini, Suze, Campari, etc.).

Standard glass of whisky.

Glass of 12-year-old aged whisky, more complex in flavor.

The house's signature cocktail.

Sicilian fortified wine, often served as an aperitif or dessert. Rich and sweet taste.

Selection of strong spirits served after the meal to aid digestion. Includes Italian specialties (Limoncello, Grappa, Amaretto) and French ones.

Selected house wines from Provence, available in three colors.

Light and fruity red wine from Beaujolais (Brouilly).

Rhône Valley red wine. Spicy and robust.

Bordeaux red wine (Saint-Émilion). Complex, structured, and elegant. 75cl format.

Rosé wine from Var. Fresh and aromatic. 75cl format.

Iconic Tuscan red wine from Italy. Dry and tannic.

Light red wine from the Veneto region. Fruity and smooth.

Sparkling Italian red wine. Light and refreshing. 75cl format.

Rich red wine from Abruzzo. Full-bodied with dark fruit notes. 75cl format.

Piedmont red wine. Lively acidity and red fruit flavors. 75cl format.

Tuscan red wine made using the Governo method (dried grapes). Rich and velvety. 75cl format.

House wines served in a carafe (pitcher). Simple and convivial.