B Sports Resto Bar

Tartare du Jour

Diced raw yellow fin tuna, or filet of beef, or salmon are among the Chef's choice of the day

Tour de Crevettes et leurs Trois Sauces

Tower of cold Shrimp, garnished with a shredded Brussel Sprout Slaw with three sauces, Tomato-cumin, Blood Orange-Curry and Chive-Mint and Jalapeño

Pâté de Foie facon du Chef

Chef's house pâté served with toast and garnish

Carpaccio de Filet Mignon a' Huile de Truffe

Sliced Carpaccio of Beef, garnished with Arugula, Caper Berries, Truffle Oil & Sea Salt

Vol au Vent dAsperges et de Homard

Asparagus and Lobster in Puff Pastry, with a Lemon Beurre Blanc

Tarte a la Tomate et au Fromage

Warm Tomato Tart with a Boursin and Goat Cheese Topped with a Truffle Aioli

Foie Gras Poêlé Sauté, Sauce Framboise

Sautéed Foie Gras with a Raspberry Reduction sauce

Bisque de Homard au Pistou

Lobster Bisque with Basil and Garlic

Escargots fourrees a l'Ail au Persil facon Gratinee

Escargot flavored with Parsley and Garlic, topped with a Mousseline Sauce then browned

Salade d'Endives facon "Méditerranéenne"

Endive Salad with Tomatoes,Garlic and topped with a Mediterranean Syle Dressing

Salade aux Poires et au Roquefort

Mixed Greens, Warm Pears, Roasted Walnut, Blue Cheese & Balsamic Vinaigrette

Salade d'Endives, Roquette et Saumon Fumé

Arugula and Endive Salad with House Smoked Salmon, Goat Cheese, Lemon Olive Oil Dressing

Salade Bettrave d'Or

Golden Beet Salad with Heirloom Baby Tomatoes, Cauliflower Couscous, Balsamic Vinaigrette

Salade de Mesclun, Vinaigrette de Vin Rouge

Salad of Mixed Baby Lettuces with Red Wine Vinaigrette

Pigeonneau Roti, Sauce Cassis et Poivre Vert

Squab Roasted and partially boned, with a Currant and Green peppercorn Demi-glace Sauce

Filet de Boeuf en tranche Sauce Porto

Sliced Filet of Beef with a Port Wine Demi-glace finished with a hint of horseradish

Sole de Douvres à LOseille

Dover Sole with a Classic Sorrel Sauce

Pavé de Filet de Bœuf au Brie, Sauce Bordelaise

Filet of Beef with a Red Wine Shallot Sauce, topped with a baby Brie Cheese

Les Plats du Jour

Daily Specials; depending on availability at the market or on the docks

Filet de Porc aux Poivrons Rouge, Chèvre et lEpinard

Pork Tenderloin with Spinach, Goat Cheese and Red Peppers, wrapped in Puff Pastry, with a Roasted Garlic Demi glace Sauce

Magret de Canard au Café, Sauce au Cognac

Duck breast sautéed with a Coffee Crust, Finished with a Brandy Balsamic Sauce

Saumon Poché au Huile d'olive

Salmon slow poached in olive oil,finshed with an Herb Pink Peppercorn Sauce

Homard et St. Jacques Cardinal Gratinés

Restuffed Roasted Lobster and Scallops with Truffle, Gruyere Cheese and Lobster Sauce

Deux Grandes Côtelettes du Carré DAgneau, Sauce Fine Herbes

Double Chops of Rack of Lamb with herbs finished with a Rosemary Red Wine reduction Sauce