Nice Matin Restaurant Menu:

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DINNER

Hors d’Oeuvres

Panisses
Leeks Vinaigrette
Cucumbers, Yogurt & Mint
Roasted Beets & Chevre

Sardine Farci
Grilled Merguez
Petits Legumes Farcis
Poached Mussels, Rouille
 

Casserole of Salt Cod & Tomatoes
Chicken Liver Pate with Orange Gelee
Hummus with harissa & olive oil

PLATS DE JOUR


MONDAY
Aioli Monstre
this celebratory dish from Nice features aioli,
with salt cod, shrimp, roasted meats & vegetables

TUESDAY
Braised Rabbit Ravioli
ragout of vegetables, butter & parmesan

WEDNESDAY
Chef’s Choice
THURSDAY
Rack of Lamb
stuffed tomato a la Nicoise

FRIDAY
Rouget in Bouillabaisse Broth
fennel puree, vermicelli & rouille

SATURDAY
Roast Tenderloin of Beef
creamy potato gratin

SUNDAY
Loin of Pork
stuffed with figs, apples, garlic & onions



SIDES

Crisp Fried Onion Rings, Pommes Frites
Escarole in garlic & oil, Creamy Polenta
Semolina Gratin, Ratatouille Nicoise
Fresh Beans & Parmesan
 

Appetizers
PISTOU Nicoise vegetable soup with pesto
Veloute OF mUSSELS sweet peas & tarragon
SQUASH BLOSSOM BEIGNETS
FENNEL CURED Mackerel
grapefruit & cracked white pepper
PISSALADIERE
Nicoise pizza w/ caramelized onions, olives & anchovies
Shrimp Sauteed in Garlic & Oil
with Italian long hot peppers
FAVA BEAN TORTELLONI
parmesan & butter
ROASTED Portobello Mushroom
creamy polenta, grilled radicchio & balsamic onions
Grilled Sweetbreads with rosemary aioli,
ragout of green lentils & merguez sausage
Stuffed Baby Artichokes
in garlic & olive oil broth
Petite SaladE NICOISE
olive oil poached tuna & raw vegetables
SALAD OF BITTER GREENS
oranges, almonds & sweet balsamic
Frisee Salad
roquefort cheese, pears & walnuts

Entrees
ROAST CHICKEN
oyster mushrooms, buttered leeks, semolina gratin
DUCK MAGRET
warm cress salad with confit leg, roasted fingerlings,
croutons & horseradish vinaigrette
POTATO GNOCCHI
with lobster, cream & peas
ROAST CODFISH
ratatouille nicoise & anchoaide
SOLE “MILANESE”
arugula salad with fennel, oranges, onions & olives
GRILLED SALMON
eggplant puree, zucchini pesto & tabouleh
GRILLED SEA BASS
artichokes stewed in olive oil, pomme puree
Daube of Beef Short Ribs
celery root puree, chickpea fries
VEAL ESCALOPES
Swiss chard braised with garlic & lemon
LAMB RAVIOLI flavored with orange & sage
GRILLED ROSEMARY RUBBED LEG OF LAMB
ragout of flageolet beans with rosemary aioli
STEAK FRITES
aged black angus strip with bearnaise
FIVE NAPKIN BURGER
sauteed onions, comte cheese, aioli & frites
18% Gratuity added to parties of 6 or more