Polishing the menu…
Polishing the menu…
SAINT-MALO'S CULINARY GEM: A LOCAL FAVORITE
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Huîtres de Cancale
Freshly shucked oysters from nearby Cancale, served with a classic mignonette and lemon wedges.
$28
Coquilles Saint-Jacques Poêlées
Pan-seared scallops from the Bay of Saint-Brieuc, accompanied by a delicate butter sauce and seasonal vegetables.
$42
Filet de Bar Rôti
Roasted sea bass fillet with crispy skin, served atop a bed of creamy risotto infused with local herbs.
$38
Crème Brûlée à la Vanille
A classic French vanilla bean crème brûlée with a perfectly caramelized sugar crust.
$14