Vinifera

A small selection of cured meats and accompaniments. Typically includes salami, chorizo, and pickles. Served with bread or crackers for sharing.

Mussels steamed in a sauce of white wine, garlic, and butter. The texture is soft and tender. Eat by pulling the meat from the shell.

A large platter of cured meats, cheeses, and pickles. Good for a group to share. Pairs well with wine.

Land snails cooked in garlic and parsley butter. Chewy texture with a rich, herby flavor. Use a small fork to extract the snail.

Raw minced beef seasoned with onions, capers, and sauces, often topped with an egg yolk. Soft, cool texture. Spread on toasted bread.

Toasted brioche bread topped with a choice of beef or tuna. The bread is buttery and soft, while the topping provides a savory protein contrast.

Fried chicken wings tossed in a garlic sauce. Crispy skin and juicy meat with a strong aromatic garlic flavor.

Grilled scallops, often served in the shell with a creamy sauce. The texture is tender and slightly firm. A classic French appetizer.

Small clams cooked in a savory broth of white wine and herbs. Chewy clams with a light, flavorful sauce.

A smooth, thick soup made from roasted tomatoes. Sweet and tangy flavor. Served warm.

A rich beef broth with caramelized onions, topped with bread and melted cheese. Sweet from the onions and savory from the broth.

Creamy green soup made from blended spinach. Mild and earthy taste with a smooth texture.

A creamy soup made with mushrooms. Rich, savory, and earthy flavor. Served hot.

Caesar salad with romaine lettuce, parmesan, croutons, and dressing. Choice of chicken or prawns topping. Savory, creamy, and crunchy.

Fresh salad greens served with salmon (smoked or grilled). Light and refreshing with a savory fish flavor.

A French salad consisting of tuna, hard-boiled eggs, olives, and vegetables. Hearty and savory with a vinaigrette dressing.

A salad of mixed greens and fruit, likely topped with salmon roe (Ikra). A combination of sweet, fresh, and salty popping textures.

Salad featuring spiced grilled prawns and tender young kale leaves. Smoky and slightly spicy flavor from the prawns.

Salad made primarily of rocket (arugula) leaves. Peppery and slightly bitter taste, usually dressed with balsamic and parmesan.

Fresh burrata cheese served with salad greens and tomatoes. The cheese has a firm outer shell and soft, creamy center.

Spaghetti served with grilled snow fish (a rich, white fish). Delicate texture with savory pasta.

Italian pasta with a sauce of eggs, cheese, cured pork, and black pepper. Rich, creamy, and savory without using cream.

Pasta tossed in a green sauce made from basil, pine nuts, garlic, and cheese. Aromatic, nutty, and herbal flavor.

Pasta served with a rich, slow-cooked meat sauce. Tomato-based with savory beef flavor.

Pasta tossed simply with garlic, olive oil, and dried chili peppers. Light, aromatic, and slightly spicy.

Pasta with a tomato sauce featuring herbs from Provence (like thyme and rosemary). Tangy and aromatic.

Pasta with a creamy sauce infused with black truffles. Rich, earthy, and luxurious flavor.

Pasta infused with squid ink, giving it a black color. Has a mild briny ocean flavor.

Pasta with prawns served in a pink sauce (mixture of tomato sauce and cream). Sweet seafood flavor with rich creaminess.

Spaghetti topped with grilled prawns and fish roe (eggs). Savory pasta with a popping texture from the roe.

Creamy Italian rice dish cooked with broth. Rich and smooth texture.

Flank steak, grilled to preference. A flavorful cut of beef with a distinct grain. Chewy and juicy.

A tender cut of beef from the short loin. Has a band of fat along the side adding flavor. Juicy and savory.

A beef steak from the rib section, known for its marbling. Very tender, juicy, and rich in flavor.

Bone-in pork chop, grilled or pan-fried. Juicy meat with savory fat along the edge.

Duck leg slow-cooked in its own fat until very tender, then crisped. Rich, salty, and melt-in-the-mouth texture.

Grilled cutlets of lamb. Tender meat on the bone with a distinct, slightly gamey flavor.

A slow-cooked lamb leg bone-in. The meat is very tender and falls off the bone. Served with rich gravy.

Chicken breast cooked with lemon, butter, and capers. Tangy, buttery, and savory flavor.

A special set menu featuring bavette steak served with a glass of wine.

Salmon fillet sautéed in butter, lemon, and parsley. Rich buttery taste with a citrus brightness.

Grilled sea bass fillet. A mild, white fish with flaky texture and clean taste.

Battered and deep-fried fish served with french fries. Crispy outside, soft inside. Classic comfort food.

Grilled snow fish (sablefish/cod). A rich, buttery white fish with high fat content and delicate flakes.

A special set menu featuring snow fish served with a glass of wine.

Chocolate brownie served in pieces or elements, likely with cream and toppings. Rich chocolate flavor.

Ice cream served with a crunchy crumble topping. Sweet, creamy, and textured dessert.

A custard dessert with a layer of hard caramelized sugar on top. Creamy vanilla interior contrasting with the crunchy top.

Thin pancakes served in a sauce of caramelized sugar, butter, and citrus juice. Sweet and zesty flavor.

Bread soaked in egg and milk mixture, then fried. Soft, custard-like interior with crispy edges. Served sweet.

An Italian dessert of sweetened cream thickened with gelatin. Smooth, silky texture, often served with fruit sauce.

Rich dessert with a soft cheese filling on a cookie crust. Creamy, tangy, and sweet.

French pastry made of layers of puff pastry and pastry cream. Crispy, flaky, and creamy.

A chocolate dessert sphere, often melted with hot sauce or filled with mousse. Intense chocolate experience.

Baked cookie containing chocolate chips. Sweet and buttery.

Coffee-flavored Italian dessert. Layers of coffee-soaked ladyfingers and mascarpone cheese mixture. Bitter-sweet and creamy.