Rodolphe's Mediterranean Cuisine 

Antipasti

Three-Coloured Peppers Marinated in Olive Oil
Beef Carpaccio with Parmesan and Salad
Aubergine Caviar & its Tomato and Basil Coulis
Smoked Salmon and Fresh Goat's Cheese Mille-Feuille, Vinaigrette with Pine Kernels
Trout Flan, Chives and Lemon Sauce
Red Pepper Rolls with Fresh Goat's Cheese & Aubergines

Piatti

Salmon Steak in its Sauce, Wild Rice
Free-range Veal in Lemon & Capers
Sauted Rabbit with Basil & the Chef's Fresh Pasta
Roast Monkfish with Peppers
Duck with Olives

Dolci

Tiramisu'
Small Strawberry Crisp with Mint Crème Anglaise
Red Fruit au Gratin & its Zabaglione
Nectarine or Strawberry Soup with Mint in its Almond Biscuit Cup
Figs au Gratin with Muscat