Wild Lebanese tiger shrimp, thinly sliced with olive oil, capers, microgreens, and a splash of rice vinegar. Parmesan served on the side
Rillettes de Rougets
Red mullet blended with sun-dried tomato, onion, capers, herbs, and lemon. served with rye sourdough bread
Mackerel in Vinegar
Fresh local small mackerel marinated with in house white grape vinegar, topped with olive oil and malagueta pepper
Calamari Roe
In season pickled calamari roe
Beignets de Poisson
French gourmandise fish fritters with coriander and ginger, served
with a coulis de tomate
Wild-Caught Fish with Spinach & Meunière Elegance
Pan-seared filet on a bed of sauteed spinach surrounded with a
classic sauce meunière