Café de Luna

A complete menu including a starter, a main course, and a dessert. Allows you to taste several classic French specialties.

A menu offering a choice between a starter and a main course, or a main course and a dessert. Ideal for a lighter meal while enjoying local cuisine.

A classic mixed salad with ham, cheese, and hard-boiled egg. Hearty and fresh.

A specialty from Nice, this salad combines tuna, anchovies, fresh vegetables, and eggs. A complete Mediterranean dish.

The famous Caesar salad with grilled chicken and parmesan.

An original sweet and savory salad combining smoked salmon and fresh fruit.

Salad from the southwest of France, rich in duck (smoked breast and foie gras).

A large plate of assorted vegetables for a meat-free meal.

Fresh shrimp and avocado salad, with cocktail sauce.

Oven-roasted chicken, golden skin and tender meat.

Duck thigh cooked slowly in its fat. Melting meat and crispy skin.

Grilled duck breast fillet, usually served pink.

Small grilled lamb chops flavored with herbs.

Breaded and fried veal escalope.

Veal escalope served with a cream and mushroom sauce.

Raw minced and seasoned beef. Fresh and flavorful.

Long-fibered, flavorful beef cut, served with a shallot sauce.

Thick slice of grilled rump steak. Tender and lean.

Boneless pan-seared rib steak. Marbled and juicy meat.

Generous assortment of four grilled meats.

Large piece of beef to share (or for big appetites), served with the bone.

Extra portion of side dish.

Chef's signature burger.

Burger topped with a chicken fillet.

Rustic burger with bacon and onions.

Salmon fillet served with a creamy sorrel sauce (tangy herb).

Cod fillet (white fish) served with a sauce based on olive oil and aromatics.

Tasting plate with four varieties of fish and seafood.

Whole fish roasted simply with olive oil.

Pan-seared scallops, tender and refined.

Large grilled prawns served on a skewer.

Long pasta with a beef tomato sauce.

Ribbon pasta with a rich sauce of cream, bacon, and egg.

Short tubular pasta served with grilled vegetables and cheese.

Pasta with a creamy sauce of mushrooms and ham.

Layers of pasta, meat, and béchamel baked in the oven.

The classic pizza with tomato and cheese base.

Savory pizza with anchovies and capers.

Tuna pizza.

Pizza topped with plenty of vegetables.

Spicy pizza with merguez sausage and pepper.

Pizza folded like a turnover.

The classic Reine: ham and mushrooms.

Four seasons pizza with ingredients separated by sections.

Four cheese pizza, rich and melting.

Seafood pizza.

Salmon and cream pizza.

White pizza (no tomato) with chicken and cream.

Very generously topped and spicy pizza.

Simple crêpe with butter and sugar.

Crêpe filled with chocolate and hazelnut spread.

Crêpe with fruit jam.

Gourmet crêpe served with ice cream and whipped cream.

Crêpe flambéed with Grand Marnier orange liqueur.

Two scoops of ice cream, choice of flavors.

Three scoops of fruit sorbet.

Chocolate ice cream cup with plenty of whipped cream.

Coffee ice cream cup with whipped cream.

Classic ice cream cup: vanilla, hot chocolate, and whipped cream.

Fresh and fruity cup.

Classic dessert combining pear, chocolate, and vanilla ice cream.

Classic dessert combining peach, raspberry or chocolate coulis, and vanilla ice cream.

Whole banana served with three scoops of ice cream and whipped cream.

Lemon sorbet drizzled with vodka.

Ice cream cup with exotic flavors.

Selection of aged cheeses.

Light mousse blending two types of chocolate.

Pears cooked and covered with a crumbled shortcrust pastry.

Upside-down caramelized apple tart, served warm.

Mixture of cut seasonal fruits.

Chocolate cake with a molten center, served with vanilla cream.

Italian dessert with coffee and mascarpone.

Egg custard topped with liquid caramel.

Vanilla cream covered with a crunchy caramelized sugar crust.

Cream puffs filled with vanilla ice cream and drizzled with hot chocolate.

Coffee served with an assortment of mini-desserts.

The chef's special dessert, changing daily.