Café La Jatte 2 - The Restaurant

Iconic Italian cocktail based on Aperol, Prosecco, and sparkling water. Sweet and bitter orange and herbal flavor, very refreshing. Served on ice with an orange slice.

A variation of the Spritz using Sarti Rosa liqueur. Offers fruity and sweet notes, mixed with Prosecco bubbles. A light and colorful aperitif drink.

Spritz prepared with Fiorente elderflower liqueur. Delicate and sweet floral taste, balanced by dry sparkling wine. Very fragrant and fresh.

A more intense and bitter version of the classic Spritz, replacing Aperol with Campari. Bright red color and complex herbal flavors. Ideal for stimulating the appetite.

Sparkling lemon cocktail, mixing Italian lemon liqueur and Prosecco. Lively, sweet, and lemony taste. A very summery and digestive option.

Prestigious Italian charcuterie, from the pork leg and long-aged. Tender texture and delicate flavor, slightly salty. Served in thin slices to be enjoyed as is.

Diced fresh raw tuna seasoned with olive oil and lemon. Accompanied by crunchy vegetables for freshness. A light dish highlighting the quality of the fish.

Small pizza with a white base (no tomato), topped with aromatic summer truffle. Crispy crust and rich truffle flavor. A gourmet appetizer.

Small pizza topped with creamy buffalo mozzarella, sweet cherry tomatoes, and peppery arugula. Simple and flavorful with classic Italian ingredients.

Small pizza with a Lebanese inspiration seasoned with za'atar (thyme and sesame mix). Topped with fresh vegetables for lightness. A mix of herbaceous and tangy flavors.

Assortment of small Mediterranean dishes to share. Includes dips (various hummuses), salads, and fried items (falafels, panisses). Ideal for discovering several flavors at once.

Thinly sliced marinated raw fish (sea bass). Served with an original pesto sauce and raspberries for a sweet and tangy touch. Fresh and delicate.

Mixed salad of crunchy green beans and sautéed wild mushrooms. Enhanced with Italian cheese and walnuts for crunch. A mix of earthy and fresh textures.

Rings of squid coated in batter and fried until golden. Served with a spicy mayonnaise sauce. Crispy on the outside and tender on the inside.

Fresh Italian cheese with a creamy center, served with sweet figs. The combination of rich cheese and fruit is a gourmet classic. To be enjoyed with bread.

Raw or marinated purple artichoke salad, thinly sliced. Enhanced with truffle and cheese shavings. Refined flavors and crunchy texture.

Long, flat pasta served with a rich cream and black truffle sauce. Very fragrant and creamy dish. A classic of luxury Italian cuisine.

Tubular pasta served with a traditional Roman sauce of Pecorino cheese and black pepper. Simple but intense in flavor, creamy and peppery.

Long pasta served with fresh clams, garlic, olive oil, and parsley. Iodic and light flavor. An iconic seafood pasta dish.

Vegetable-stuffed pasta, served with a light tomato sauce. Mild and flavorful vegetarian dish. The ravioli are tender and melt-in-your-mouth.

White fish cooked on a hot plate. Accompanied by seasonal vegetables and a sauce of olive oil and herbs. Healthy cooking that preserves the fish's flavor.

Diced raw fish, mixed with kiwi for acidity and pistachios for crunch. Seasoned with dried black lemon for a unique smoky and tangy flavor.

Creamy Italian rice slow-cooked, served with pan-seared scallops. Rich and elegant dish, combining the sweetness of rice and the finesse of seafood.

Thick slice of firm-fleshed fish (swordfish) grilled. Served with a garnish of Mediterranean vegetables. Texture similar to meat, mild flavor.

Lamb meat slow-cooked until tender. Accompanied by vegetables and a touch of citrus (kumquat) to balance the richness. Rich and comforting.

Large piece of premium beef, grilled and served sliced for several people. Accompanied by potato gratin and an intense sauce. Tender and marbled meat.

Skewers or meatballs of minced, spiced chicken. Served with grains and a flavorful sauce. A dish of oriental inspiration, tasty and fragrant.

Quickly grilled octopus tentacles to remain tender inside and crispy outside. Served with a summer vegetable gratin. Characteristic marine flavor.

Very tender beef fillet pan-fried. Served with a reduced sauce and potatoes. A brasserie classic, appreciated for the tenderness of the meat.

Very thin slices of French beef. Simply seasoned with oil, arugula, and cheese. Cold, light, and refined dish.

Beef carpaccio enhanced with a summer truffle sauce or shavings, served according to the recipe of a famous Venetian bar. Luxurious and aromatic flavor.

Traditional French pastry in a wheel shape, made of choux pastry filled with praline cream. Rich in hazelnuts, creamy, and crunchy. Generous portion.

Light frozen dessert with a tangy yogurt flavor. Served with a mix of crunchy, caramelized cereals. Fresh and textured.

Frozen dessert combining chocolate and praline (hazelnut) flavors. Melting texture and intense taste of cocoa and dried fruits.

Chocolate cake baked to order, with a warm molten center. Very rich in chocolate. Designed to be shared by two.

Fresh strawberries served with whipped cream made from fresh cheese (labneh) and lemon. Less fatty than classic whipped cream, with a tangy touch.

Meringue dessert, crispy on the outside and soft on the inside. Topped with cream and fresh figs. Sweet, sugary, and airy.

Famous Italian dessert with coffee, mascarpone, and ladyfingers. Dusted with cocoa. Creamy and energizing. Portion for two.

An espresso coffee served with a selection of several small miniature desserts. Perfect for tasting everything without choosing a large dessert.

Quality artisanal ice creams or sorbets. Classic flavors available. Served by the scoop.

Italian dessert cocktail mixing lemon sorbet, vodka, and sparkling wine. Midway between a drink and a frozen dessert. Very refreshing and digestive.