Fish and seafood

Marseille mussels ( MO / D / G / C / S )
(Made with creamy blue cheese sauce, onion, garlic, thyme. Served with shrimps, and ciabatta.)

Pan-seared scallops on asparagus spears ( MO / D / S / F / E )
(With a silky hollandaise, sautéed wild mushrooms, and a touch of red caviar.)

Oven-baked sea bass ( F / D / S / E / CE / MU )
(Infused with thyme, rosemary, and lemon. Served on hollandaise with sautéed seasonal vegetables in a rich tomato sauce.)

Grilled salmon steak ( G / D / S / SD / CE / F )
(Served on a bed of asparagus and bell pepper, finished with a tomato and garlic sauce.)

Tender octopus with curry sauce ( G / D / SD / C / MO / CE )
(Served with the creamy potato gratin, asparagus, cherry tomatoes, and a king prawn.)

Creamy prawn pasta ( G / C / D / S )
(With prawns, cherry tomatoes, parsley, spinach, and a light cream Parmesan sauce.)

Spicy orzo pasta with chicken ( G / D / SD / S )
(Chicken fillet with a touch of chili, garlic, cherry tomatoes, oregano, white wine, and cream.)

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