Mimosa – Riviera Cuisine

Classic deviled eggs (oeufs mimosa) filled with a creamy mayonnaise and yolk mixture. Smooth texture with a savory, rich flavor. A traditional French bistro starter.

Deviled eggs topped with popping salmon roe and fresh dill. Creamy egg contrasts with salty, oceanic bursts. Served chilled as an appetizer.

A fresh salad of mixed leaves dressed with sherry vinegar (Xérès) and olive oil. Crisp, light, and tangy. A simple, palate-cleansing starter.

Thin slices of Italian cured pork sausage served with flakes of hard, aged cheese. Savory, salty, and fatty with a smooth texture. Best enjoyed with bread.

Fresh baby spinach leaves tossed with citrus segments and sesame. Bright, zesty, and slightly nutty. A refreshing vegetarian option.

Crisp lettuce hearts served with salty anchovies, lemon juice, and crunchy bread cubes. Savory and textural with a sharp acidity. Reminiscent of a Caesar salad base.

A creamy fish roe dip flavored with rich sea urchin. Briny, savory, and smooth. Scoop it up with the accompanying fresh, crunchy radishes.

Whole scallops baked in the shell with a garlic and parsley crust. Tender, sweet seafood with an aromatic, savory topping. Served warm.

A medley of fresh vegetables including creamy avocado and marinated artichokes. Texturally varied with crisp beans and soft tomatoes. A healthy, light plate.

A classic Caprese-style salad with fresh tomatoes and soft cheese. Drizzled with high-quality olive oil. Simple, creamy, and refreshing.

Raw sea bass carpaccio cured lightly in citrus and oil. Delicate, melt-in-the-mouth texture with bright acidity. An elegant, cold seafood dish.

A traditional salad from Nice featuring tuna, hard-boiled eggs, olives, and vegetables. Hearty, savory, and colorful. A complete meal in a bowl.

Raw chopped tuna dressed with fragrant lemons from Menton. Fresh, zesty, and soft in texture. Served cold, often with crackers or toast.

Rich, fatty marrow roasted in the bone, served with toasted Italian bread. Spread the warm marrow on the bread for a buttery, beefy bite. Decadent and savory.

A grilled sandwich filled with melted mozzarella and truffle-infused cured meat. Crispy outside, gooey and aromatic inside. A luxurious take on a French classic.

A smooth pâté of duck liver served with sweet fruit jam. Rich, buttery texture balanced by the spiced fig. Spread on toast points.

Soft potato dumplings baked with cheese and wild mushrooms. Creamy, earthy, and comforting. A rich vegetarian main dish.

Salmon fillet cooked until just tender, served with wilted greens and a rich, buttery herb sauce. Flaky fish with creamy accompaniment. A classic pairing.

Octopus tentacles cooked with a peppercorn crust and flambéed. Tender texture with a spicy, smoky kick similar to steak au poivre. A unique seafood dish.

White fish fillet served with a dressing of olive oil, lemon, herbs, and chopped vegetables. Light, fresh, and Mediterranean. The sauce adds brightness to the mild fish.

Buttery black cod fish served with aromatic shiso leaf and a light broth. Delicate, silky texture with herbal notes. An elegant and refined dish.

A signature burger cooked in a pan, likely featuring a thick patty and house toppings. Juicy and hearty. Served with a bun and accompaniments.

Tender cut of veal roasted and served with wild mushrooms and a rich sauce made from Vin Jaune. Earthy, nutty, and savory flavors. A sophisticated meat dish.

Thinly pounded chicken breast grilled quickly and served with a spiced sauce. Lean and tender meat with aromatic heat. A lighter poultry option.

Grilled lamb cutlets served with very smooth mashed potatoes and natural meat juices. Succulent, flavorful meat with creamy sides. Classic comfort food.

Premium cut of beef fillet served with spicy Thai-style herbs or sauce. Extremely tender meat with a zesty, spicy kick. A fusion of French quality and Asian flavors.

A large bone-in rib steak (côte de bœuf) meant for sharing. Rich, juicy, and well-marbled meat grilled to preference. Served with creamy herb sauce and french fries.

A selection of side dishes to accompany mains. Includes options like salad, cooked vegetables, creamy mash, rice, or fried potatoes. Simple and comforting.

Wild golden mushrooms sautéed simply. Earthy, nutty, and delicate. A premium vegetable side.

Tangy goat cheese preserved in herb-infused oil. Creamy and aromatic with Mediterranean flavors. Spread on bread or eat as is.

Small choux pastry puffs (profiteroles) served with caramel sauce. Light, airy pastry with a sweet, sticky coating. A bite-sized delight.

Classic vanilla ice cream topped with crunchy, sweet nuts. Creamy and cold with a contrasting crunch. Simple and satisfying.

A layered cake made of many thin pancakes and fruit cream filling. Soft, tender texture with rich chocolate and tart berry flavors.

A baked dessert where cherries are covered with a thick, flan-like batter. Served warm with aromatic herbal ice cream. Comforting and sweet.

An assortment of fresh fruits prepared with a tangy dressing. Juicy, colorful, and palate-cleansing. A lighter dessert option.

Premium French strawberries served with a berry glaze and fresh cheese sorbet. Sweet, tart, and creamy. A celebration of seasonal fruit.

A large platter of fresh seasonal berries. Sweet, natural, and vibrant. Perfect for sharing.