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Carte et menus
Carte
Starters - Selection from the à la carte menu

 White Apple Celeriac, melty heart and crab emietté, Granny Smith & tarragon. 

29.-

 Raviolini Verde ricotta/goat cheese

white asparagus nicely steamed on a parmeggiano cream candied pork breast and emulsion of bacon. 

28.-

 « Mérenda » in the vegetable garden tuna creamy, spring vegetables made as a niçoise salad, crusty socca.

27.-

 The King Prawn has a fling with the Zucchini

fennel and King Prawn aïoli, candied tomato and crusty zucchini flower.

32.-

 

Main courses - Selection from the à la carte menu

The wild Sea bass roasted in a yuzu butter, green asparagus as a royale and also cooked « meunière », purple artichokes and girolles.                                                                              

52-

Meagre prickled with Bellota chorizo

cannelloni of cured ham and Bomba rice cooked paella style, lemon condiment, lobster & poultry sauce.

48.-

Blue Lobster in a harlequin raviole

Stew of vegetables, tomato scent with rosemary and lobster bisque.

75.-

 The lamb in the saddle

« condiments diable », breaded breast of lamb scented with traditional wholegrain mustard,

bayaldi of spring vegetables. 

44.- 

Net prices in euros, service included

Download...

The complete restaurant Menu

 Menu Canon de Midi 

Available from Monday to Friday lunch time

  

 
 
Menus

La Réserve Menu

 Menu Riviera

 

                           The Full menu is designed for the enjoyment of the whole table.

                                   85 euro as a 4 dishes menu

 

   72 € as a 3 dishes menu. Choice on starter, main course and dessert.

 

 

            

The King Prawn has a fling with the Zucchini

fennel and King Prawn aïoli, candied tomato and crusty zucchini flower.

 

And/Or

 

 « Mérenda » in the vegetable garden

tuna creamy, spring vegetables made as a niçoise salad, crusty socca.

~

 

The wild Sea bass

roasted in a yuzu butter, green asparagus as a royale and also cooked « meunière » purple artichokes and girolles.

 

 Or

 

Veal filet mignon

nicely iced spring vegetables & romaine lettuce skin line,

juice as a « blanquette »

~

 

The Strawberry

Strawberry jelly scented with pink berries, poached rhubarb, sponge cake,

lemon meringue and strawberries.

Or

The Chocolate

Melty chocolate tart, pralined biscuit and almond milk ice cream. 

 

 

 

 

 

 

 

 

 

 

 

 

                                               58 euro

                   68 euro if you would like the cheese selection

 

 

          

Raviolini Verde ricotta/goat cheese

 

white asparagus nicely steamed on a parmeggiano cream

 candied pork breast and emulsion of bacon.

  

~~

 

 Meagre prickled with Bellota chorizo

 cannelloni of cured ham and rice cooked paella style,

 lemon condiment, lobster & poultry sauce

  

Or

  

The lamb in the saddle

 

« condiments diable », breaded breast of lamb scented with traditional wholegrain mustard, bayaldi of spring vegetables.

 

 ~~

  

Cream of lemon de Menton on top of a shortbread biscuit,

 Amaretti, meringue, Timut pepper and lemon sorbet. 

 

 

 

 

 

 

 

 

 


                                            > Fast booking

 

 

 

   
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LA RESERVE DE NICE - 60 boulevard Franck Pilatte - 06300 NICE - FRANCE
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