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ГЛАВНАЯ СТРАНИЦА ПРЕДЛОЖЕНИЯ What's Cooking Spring

What's Cooking Spring

* From 15/04 to 10/05 at the Carlton Beach Restaurant

 

 

MONDAY AT LUNCH

ALL RAW
Scottish “red label” salmon tartar / Organic Corsican sea bass tartar / Tuna sashimi carpaccio, mango and vanilla oil
Served with 1 glass of white, red or rose wine (sommelier’s choice)

35€/pers.

 

 

TUESDAY AT LUNCH

Mr Wellington
Beef fillet with diced mushrooms, herb pancake and goldbaked pure butter filo pastry.
Served with 1 glass of white, red or rose wine (sommelier’s choice)

35€/pers.

 

 

WEDNESDAY AT LUNCH

IN SALT CRUST
Organic Corsican whole sea bass in Camargue salt crust, fennel with Pastis.
Served with 1 glass of white, red or rose wine (sommelier’s choice)

35€/pers.

 

 

THURSDAY AT LUNCH

TO SHARE
Freshness festival (Chef’s selection)
Served with 1 glass of white, red or rose wine (sommelier’s choice)

35€/pers.

 

 

FRIDAY AT LUNCH

SUSHI « BY YOKO »
Selection of sushi, maki and California rolls the traditional way.
Served with 1 glass of white, red or rose wine (sommelier’s choice)

35€/pers.

 

 

SATURDAY AT LUNCH

CASSEROLE OF MUSSELS PREPARED
At choice: “Marinière” with white wine and shallots / With curry and coconut milk / The Provencal way, basil and preserved vegetables
Served with 1 glass of white, red or rose wine (sommelier’s choice)

35€/pers.

 

 

SUNDAY AT LUNCH

THE SPICE STAND
Chicken tajine with lemon and Southern vegetables “by Sakina”.
Served with 1 glass of white, red or rose wine (sommelier’s choice)

35€/pers.

 

ЗАБРОНИРОВАТЬ СЕЙЧАС

Для связи по электронной почте

ann.leminh@ihg.com

Координатор ресторанов

+33 (0)4 93 06 40 16

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