10 oz, Tajima Wagyu & Angus cross, intricately marbled, luxuriously smooth finish. Gérard Bertrand Cigalus Rouge, Languedoc-Roussillon, France juicy berries & soft oak

WAGYU SIRLOIN CAP

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Indulge in our exquisite Saumon sur Lentilles et Cous Cous, a delightful dish featuring perfectly seared salmon served atop a bed of savory lentils and fluffy couscous. Enhanced with the fresh brightness of dill and a luxurious touch of smoked butter, this dish promises a symphony of flavors that will transport your taste buds to a gourmet paradise.

Rinse the lentils under cold water. In a medium saucepan, combine the lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for about 25-30 minutes until tender, then drain and set aside.

Prepare the Lentils

In a separate saucepan, bring 1 cup of water to a boil. Add a pinch of salt and the couscous. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and set aside.

Prepare the Couscous

Season the salmon fillets with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Add the salmon fillets skin-side down and cook for about 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes until cooked through.

Cook the Salmon

In a large bowl, combine the cooked lentils, couscous, and fresh dill. Drizzle with smoked butter and mix well. Serve the salmon on top of the lentil and couscous mixture.

Combine and Serve

Salmon fillets

Green or black lentils

Couscous

Fresh dill

Smoked butter

Salt

Black pepper

Olive oil

Saumon sur Lentilles et Cous Cous, Aneth et Buerrre Fume

Indulge in our luxurious Lobster Bisque with Pistou, a velvety soup that captures the essence of the sea. Rich, creamy, and infused with a fragrant basil pistou, each spoonful offers a delightful balance of sweetness from succulent lobster and the aromatic freshness of herbs. A true culinary masterpiece that warms the soul and tantalizes the palate.

Bisque de Homard au Pistou

A delightful cod dish prepared with a unique Oscar twist.

Cod “Oscar”

Indulge in our Escargots fourrées à l’Ail au Persil façon 'Gratinée', where tender snails are lovingly stuffed with a rich garlic and parsley butter, then baked to perfection. Each bite offers a delightful burst of flavor, complemented by a golden, crispy topping that adds an irresistible crunch. A classic French delicacy that promises to elevate your dining experience.

Escargots fourrées à l’Ail au Persil façon “Gratinée”

Sorbet Du Jour is a refreshing frozen dessert made from a mixture of water, sugar, fresh fruit puree, and lemon juice. This version features a bright balance of sweet and tart flavors, enhanced by mint or vanilla for additional depth. Here's how to make this delightful dessert at home.

Sorbet Du Jour

Daily Specials; depending on availability at the market or on the docks

Les Plats du Jour

Sole de Douvres à l’Oseille

Make Saumon Sur Lentilles Et Cous Cous, Aneth Et Buerrre Fume Recipe in just 1h . Indulge in our exquisite Saumon sur Lentilles et Cous Cous, a delightful dish featuring perfectly seared salmon served atop a bed of savory lentils and fluffy couscous. Enhanced with the fresh brightness of dill and a luxurious touch of smoked butter, this dish promises a symphony of flavors that will transport your taste buds to a gourmet paradise.

Saumon Sur Lentilles Et Cous Cous, Aneth Et Buerrre Fume Recipe

Ingredients

Main Ingredients

Spices and Seasonings

Method

Cooking the Lentils

Prepare the Lentils

Cooking the Couscous

Prepare the Couscous

Cooking the Salmon

Cook the Salmon

Combining Ingredients

Combine and Serve

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