Eden Roc
Pages
Dishes
| Caviar Beluga Malossol (50g) | 900.00 FF |
| Terrine de foie gras de canard au Porto cuit a l'ancienne | 195.00 FF |
| Soupe de poissons du pays, croutons ailles et rouille a l'ancienne | 85.00 FF |
| Provencal fish soup with garlic croutons and a spicy Provencale dip | 85.00 FF |
| Terrine of duck foie-gras in portm cooked in the old fashioned way | 195.00 FF |
| Omelette aux truffes et sa salade frisee aux noix | 210.00 FF |
| Truffle omelette with a curly green salad and walnuts | 210.00 FF |
| Pigeonneau roti entier et sa cassolette de pois frais cuisines a l'ancienne | 230.00 FF |
| Roasted baby pigeon with a cassolette of fresh peas cooked in the old fashion way | 230.00 FF |
| Loup de mer au fumet de basilic et mousseline de fenouil (2 pers.) par pers. | 290.00 FF |
| Saumon Norvegien fume maison et ses quenelles de creme au raifort | 210.00 FF |
| Poelee de noix de Saint-Jacques aux asperges violettes de Grasse | 230.00 FF |
| Consomme de volaille et ses ravioles aux cepes et foies blonds persilles | 90.00 FF |
| Millefeuille de blanc de turbot et socca caviar d'aubergines et jus au pistou | 210.00 FF |
| Soupe au Pistou | 80.00 FF |
| Noisettes de Saint-Pierre poelees a la truffe et ses courgettes fleurs roties | 220.00 FF |
| Raviolis aux champignons de printemps et son jus de veau aux morilles fraiches | 170.00 FF |
| Bouquet de pointes dasperges etde legumes printaniers aux queues de langosoustines et crevettes royales | 205.00 FF |
| Gourmandise de homard au champagne et ses petits legumes de printemps | 350.00 FF |
| Creme de tomates fraiches | 70.00 FF |
| Panache de poissons de pays sautes a la Nicoise son jus de ratatouille | 205.00 FF |
| Medaillons de filet de veau sautes aux morilles fraiches millefeuille de pommes Maxime au foie gras | 230.00 FF |
| Salade tiede de coeurs dartichauts aux noix de Saint-Jacques et coquillages a la vinaigrette de balsamique | 180.00 FF |
| Veloute d'asperges vertes au cerfeuil | 80.00 FF |
| Homard ou langouste de notre vivier a la nage ou grille | 450.00 FF |
| Blanc de poulet fermier roti aux herbes fraiches son jus au Bellet blanc | 210.00 FF |
| Roasted farm-raised chicken breast with fresh herbs and white wine | 210.00 FF |
| Cannelloni aux legumes de saison et son coulis leger aux herbes fraiches | 160.00 FF |
| Rognon de veau a la moutarde de Meaux | 215.00 FF |
| Dome de chocolat | 80.00 FF |
| Filet de boeuf poele au jus de daube polenta grillee et fricassee de cepes | 230.00 FF |
| Dome de chocolat | 80.00 FF |
| Les salades de marche | 70.00 FF |
| Le chariot de fromages affines | 75.00 FF |
| Fried fillet of beef in casserole juice with grilled "polenta" and cepe fricassee | 230.00 FF |
| Veal fillet madalions sauteed with fresh morels and potato and foie gras millefeuille | 230.00 FF |
| Asperges violettes du plan de Grasse, sauce mouseline | 160.00 FF |
| Poelee de supions et courgettes de Nice au pistou | 190.00 FF |
| Carre d'agneau roti a la broche et ses petits farcis a la Nicoise | 220.00 FF |
| Spit-roasted rack of lamb with stuffed vegetables a la Nicoise | 220.00 FF |
| Les fleurs de courgettes farcies aux morilles jus au Porto | 170.00 FF |
| Pave de turbot grille a la fondue de tomates fraiches et celeri croquant | 210.00 FF |
| Canette germiere rotie aux peches (pour 2 pers.) | 390.00 FF |
| Carpaccio de boeuf aux pousses d'epinards et copeaux de parmesan Beef Carpaccio with baby spinach and thinly sliced parmesan | 210.00 FF |
| La grande assiette de legumes frais du marche Nicois Large selection of fresh vegetables from Nice market | 95.00 FF |
| EDEN ROC | |
| Pot-au-feu royal (4 pers. min.) par pers. | 480.00 FF |
| SUGGESTIONS | |
| Beef and vegetable stew | 480.00 FF |
| Bouillabaisse du Golfe (2 pers. min.) par pers. | 490.00 FF |
| Bouillabaisse | 490.00 FF |
| Bourride Provencale (2 pers. min.) par pers. | 450.00 FF |
| Bouquets de pointes d'asperges et de legumes printaniers aux queues de langoustines et crevettes royales | 205.00 FF |
| Bouquet of green asparagus and spring vegetables with baby crayfish tails and king prawns | |
| Bouillabaisse du Golfe avec langouste (2 pers. min.) par pers. | 620.00 FF |
| Calf's kidneys in mustard of Meaux | 215.00 FF |
| Steak Diane | 220.00 FF |
| The salads of the season | 70.00 FF |
| Trolley of French cheeses | 75.00 FF |
| Beluga Malossol Caviar - 1,75 oz | 900.00 FF |
| House-smoked Norwegian salmon with Horseradish cream quenelles | 210.00 FF |
| Bouquet of green asparagus and spring vegetables with baby crawfish tails and king prawns | 205.00 FF |
| Fillets of red mullets with basilic a l'Antiboise | 190.00 FF |
| Warm artichoke heart salad with scallops and shellfish and balsamic vinaigrette | 180.00 FF |
| Beef Carpaccio with baby spinach and thinly sliced parmesan | 210.00 FF |
| Large selection of fresh vegetables from Nice market | 95.00 FF |
| Pistou soup | 80.00 FF |
| Chicken consomme with small raviolis, cepe mushrooms and parsley livers | 90.00 FF |
| Fresh Cream of Tomato Soup | 70.00 FF |
| Green asparagus veloute with chervil | 80.00 FF |
| Risotto aux coeurs d'artichauts violets | 170.00 FF |
| Violet artichoke hearts rizotto | 170.00 FF |
| Season vegetable cannelloni in a light fresh herb coulis | 160.00 FF |
| Spring mushroom ravioli in veal and fresh morel stock | 170.00 FF |
| Basil flavoured Mediterranean sea-bass and dennel mousseline (2 pers.) per person | 290.00 FF |
| Platter of scallop meat with violet asparagus from Grasse | 230.00 FF |
| Turbot and socca millefeuille, aubergine caviar and pistou juice | 210.00 FF |
| Fried knobs of John-Dory fish with truffle and roasted flower courgettes | 220.00 FF |
| Lobster gourmandise with champagne and small spring vegetables | 350.00 FF |
| Panache of various Provencale fishes a la Nicoise with ratatouille juice | 205.00 FF |
| Grilled or pached lobster or crayfish, from the house tank | 450.00 FF |
| Bourride provencale | 450.00 FF |
| Bouillabaisse with crayfish | 620.00 FF |