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L'intempo Restaurant
Call to Reserve: +37793157888

Intempo Lunch

STARTERS AND SNACKING

SEASONAL VEGETABLES SOUP - 18
CAESAR SALAD - 26
roman lettuce, Caesar sauce and parmesan, roasted chicken or marinated shrimps
TOMATOES AND MOZZARELLA - 24
with basil pesto
CLUB SANDWICH - 26
chicken, turkey bacon, egg, tomato and lettuce served with mesclun and french fries
SHRIMPS MARINATED - 28
with lime, avocado, sucrine leaves and cocktail sauce
SMOKED SALMON CLUB SANDWICH - 28
cream cheese, cucumber, mint, mesclun salad with balsamic vinegar and French fries
BEEF TARTAR PREPARED BY THE CHEFS - 28
served with french fries and mesclun salad
SPICY MARINATED CHICKEN WINGS - 26
served with Thai sweet chili pepper sauce
BEEF BURGER - 30
turkey bacon, tomato, salad, onion, homemade sauce, cheddar, french fries
PIZZA - 22
margherita / regina / vegetables grilled with additional topping, Parma ham or tuna in oil / 6

PASTA

FRESH TAGLIONI - 22
cherry tomatoes, garlic, basil and parmesan

SEA SIDE

SNACKED SEABASS - 28
Provençal bayaldi, tomato, black olive and basil dressing

LAND SIDE

ABERDEEN ANGUS BEEF ENTRECOTE - 38
cognac and green pepper sauce, large macaroni gratin with parmesan and Parma ham

CHEESES AND DESERTS

CHEESES SELECTION - 18
salad and condiments
CREME BRULEE WITH VANILLA BOURBON FROM MADAGASCAR - 16
70% CHOCOLATE GRAND CRU VEGAN - 16
crumble sobacha and cocoa sorbet
SEASONAL FRESH FRUITS PLATE - 18
SCOOP BY LE MERIDIEN -
Classic flavors Ice cream Chocolate / vanilla / coffee / caramel / coconut Sorbets Mango / Raspberry / passion fruit Local flavors Ice cream Pistachio / hazelnut Sorbets Lemon / strawberry / tangerine 1 cup 5 2 cups 9 3 cups 12

Room Service Menu

For any service request, a cover charge will be invoiced of 6€.

STARTERS AND SNACKING

CAESAR SALAD - 30
Roman salad, Caesar sauce and parmesan, roasted chicken or marinated shrimps
TOMATOES AND MOZZARELLA - 28
with basil pesto
SEASONAL VEGETABLES SOUP - 21
SCHRIMPS MARINATED - 32
with lime, avocado, sucrine leaves and cocktail sauce
CLUB SANDWICH - 30
roasted chicken, turkey bacon, boiled egg, tomato and salad, served with mesclun salad and french fries
SMOKED SALMON CLUB SANDWICH - 32
cheese cream, cucumber, mint, mesclun salad with balsamic vinegar and french fries
BEEF TARTAR PREPARED BY THE CHEF - 32
served with french fries and mesclun salad
SPICY MARINATED CHICKEN WINGS - 30
served with Thai sweet chili pepper sauce
BEEF BURGER - 35
turkey bacon, tomato, sald, onion, homemade sauce, Cheddar, french fries
PIZZA - 25
margherita / regina / grilled vegetables with additional topping, Parma ham and tuna in oil / 7

PASTA

FRESH TAGLIONI - 25
fresh taglioni, cherry tomatoes, garlic, basil and parmesan

LAND SIDE / SEA SIDE

BEEF ENTRECOTE "ABERDEEN ANGUS", COGNAC AND GREEN PEPPER SAUCE - 44
large macaroni gratin with parmesan and Parma ham
SNACKED SEABASS FILET - 32
provençal bayaldi, tomato & black olive & basil dressing

CHEESES AND DESERTS

CHEESES SELECTION - 21
salad and condiments
CREME BRULEE WITH BOURBON FROM MADAGASCAR VANILLA - 18
VEGAN 70% GRAND CRU CHOCOLATE CREAM - 18
crumble sobacha and cocoa sorbet
SEASONAL FRESH FRUIT PLATE - 21
SCOOP BY LE MERIDIEN -
classics flavors ice cream : chocolate / vanilla / coffee / caramel / coconut sorbet : mango, raspberry, passion fruit locals flavors : ice cream : pistachio / hazelnut sorbet : lemon, strawberry, tangerine 1 scoop 6 2 scoops 10 3 scoops 14

KIDS MENU

LUNCH + DINNER -
Chicken breast / 20 Napolitan Taglioni /17 Chicken nuggets / 17 Fish filet of the day / 17 Hamburger ou cheeseburger / 22 Garnish choice Basmati rice or steamed vegetables or french fries (V) Fresh fruits, homemade cake and vanilla ice cream /12 Vanilla, chocolate or strawberry ice cream (V) / 12

ONLY FROM 7:00PM TO 11:00PM

ORGANIC CHICKEN EGG BREADED AND FRIED WITH JUNIPER - 25
Brie with truffle cream, crunchy chicory leaves and pear chutney with pink pepper
SEABEAM CEVICHE - 36
with avocado and green apple, frisée salad and crunchy radish, rice marinated in combu and grilled sesame seeds
RISOTTO WITH CHAMPAGNE - 27
saffron from the Erdre, crispy Parmesan
MOSTELLE FILET - 32
braised salsify, confit potato corks on fish stock and fish sauce with sherry vinegar
ROASTED FARM PIGEON WITH LEMON PELL AND AROMATIC HERBS - 46
variation of roasted and smoked root vegetables, pumpkin pulp with ginger
BRAISED VEAL BREAST - 39
with spices, beetroot and raspberry pulp with cocoa, darphin potato with sweet spices and market vegetables
LIKE A DONUT'S - 20
peanut praline cream, chocolate almond biscuit and pear sorbet
HALF-FIG & HALF-GRAPE FROZEN NOUGAT - 20
fig biscuit with grilled pine nuts, poached grapes with Muscatel and tangy rapsberry coulis

Room Service Drinks Menu

WHITE WINE

AOP Côtes de Provence - 49
PROVENCE
Puligny-Montrachet AOC/AOP « 1611 » François Carillon 2016 - 230
Bourgogne
Château de Chamirey - AOP Mercurey - 90
AOP Cassis Domaine du Paternel Famille Santini - 65
COTE DE PROVENCE
Baron de L - AOP Pouilly Fumé - 185
LOIRE - Magnum / 390
Domaine de Perrière Mégalithe - AOP Sancerre - 115
LOIRE
Vincent Girardin Les Narvaux - AOP Meursault - 220
BOURGOGNE
Domaine Michel Rey "Sur la Roche" - AOP Pouilly Fuissé - 110
BOURGOGNE
Domaine Chanson "Les Clos" - AOP Chablis Grand Cru - 195
BOURGOGNE
Domaine Figuière - AOP Côtes de Provence demi bouteille - 46
PROVENCE
Isola dei Nuraghi Capichera - IGT Sardaigne - 110
ITALIE
Umbria Cervaro - IGT Lazio - 180
ITALIE
Prosecco Fernando Pensato - 80
ITALIE

RED WINE

AOP Côtes de Provence - 49
PROVENCE
Pascal Jolivet - AOP Sancerre - 82
LOIRE
Château Grand Francais Dominique Vacher - AOP Bordeaux Superieur - 49
BORDEAUX
Château La Garde AOP Pessac Léognan - 80
BORDEAUX - Magnum 159€
Château Dauzac - 5ème Grand Cru ClasséAOP Margaux - 120
BORDEAUX
« 350 M » David Reynaud - AOP Saint Joseph - 85
CÔTES DU RHÔNE
Clos de l'Oratoire des Papes - AOP Châteauneuf du Pape - 140
CÔTES DU RHÔNE
Château de Pibarnon, 2007 Eric Comte de Saint Victor - 115
Provence or 2000 (year) 75cl 150
Emilie Romagne Italie Torre « Vigna Claudia », 2016 - 70
Italia
Château Nenin - AOP Pomerol - 240
Gianni Gagliardo - DOCG Barolo - 160
ITALIE
Sassicaia -DOC Bolgheri - 460
ITALIE
Château Vignelaure - AOP Coteaux d'Aix en provence - 91
PROVENCE
Schuchmann Kakhetian Saperavi - 99
GEORGIE

ROSE WINE

AOP Côtes de Provence - 49
PROVENCE

BY THE GLASS

Champagne Laurent Perrier rose - 25
PROVENCE
Laurent Perrier Brut - 19
Prosecco - 17

WHITE CHAMPAGNE

Laurent Perrier - 110
demi / 65 - Magnum / 210 - Jéroboam / 460
Pinot Chevauchet " Brut Joyeuse " - 99
Philipponnat Blanc de Noirs - 165
Amour de Deutz - 390
Dom Perignon - 390
Krug " Grande cuvee" - 450
Ruinart Blanc de Blanc - 280
magnum / 600

ROSE CHAMPAGNE

Laurent Perrier rosé - 180
75cl
Charles Heidsieck rosé - 145
Ruinart rosé - 280
Cristal Roederer rosé - 530
Dom Ruinart rosé - 650

BEVERAGES TEA + COFFEE

Teas and herbals, regular or decaf - 8
Hot chocolate - 8
Expresso - 7
Double expresso - 8
American coffee - 8
Decaf espresso - 7
Cappuccino - 8
Coffee with milk - 8
Latte Macchiato - 8
Milk - 5
whole, semi-skimmed, soya, almond

STILL WATERS

Evian - 8
1 L / 9,5

SPARKLING WATERS

Badoit - 8
1 L / 9.5
Perrier - 9
0.33 L

SODAS

Soft drinks - 9
Schweppes Tonic, Lemonade - 9

BEERS

Carslberg - 11
1664 Blanche - 11
1664 0.0 (non alcoholic) - 11
Leffe - 11
Blue Coast - 11
Blue Coast - 11
33 cl
Blue Coast IPA - 13
Chouffe Blonde - 11
Chouffe Brune - 11

Intempo Dinner

STARTERS

PAN FRIED FOIE GRAS - 34
with wild mushroms, roasted fig and cereals bread chips, hazelnut oil warm sauce
WARMED OCTOPUS - 34
vitelotte potato, passion fruit and coconut gastric, exotic virgin dressing with fresh mango
ORGANIC CHICKEN EGG BREADED AND FRIED WITH JUNIPER - 22
cream of Brie with truffle, crunchy chicory leaves and pear chutney with pink pepper
SEABREAM CEVICHE - 32
with avocado and green apple, frisée salad and crunchy radish, rice marinated in combu and grilled sesame seeds

RISOTTO

RISOTTO WITH CHAMPAGNE - 24
saffron from Erdre, crispy parmesan

SEA SIDE

WHOLE FISH FROM OUR COAST UPON ARRIVAL -
grilled or roasted with dry fennel and herbs, thin tart of tomatoes and local vegetables, young salad shoots and aromatic herbs
BLACK COD FILET CRUSTED WITH RED WINE OXTAIL STEW - 43
Portobello head stuffed with porcini mushromms and spinach leave
MOSTELLE FILET - 28
braised salsifya and potato corks on fish stock and fish sauce with sherry vinegar

LAND SIDE

WITH A TROLLEY, BEEF TENDERLOIN ABERDEEN - 55
flambeed with cognac and green pepper, large macaroni gratin with parmesan and Parma ham
ROASTED FARM PÏGEON WITH LEMON PELL AND AROMATIC HERBS - 40
variation of roasted and smoked roots vegetables, pumpkin pulp with ginger
BRAISED VEAL BREAST WITH SPICES - 34
beet and rapsberry pulp with cocoa, darphin breaded with sweet spces and seasonal vegetables

CHEESES AND DESERTS

CHEESE SELECTION - 18
with salad and condiments
CREME BRULEE - 16
with Bourbon from Madagascar vanilla
LIKE A DONUT'S - 18
peanut praline cream, chocolate almond biscuit and pear sorbet
HALF-FIG & HALF-GRAPE FROZEN NOUGAT - 18
fig biscuit with grilles pine nuts, poached grapes with muscatel and tangy rapsberry coulis
SCOOP BY LE MERIDIEN -
Classic flavors Ice cream Chocolate or vanilla or coffee or caramel or coconut Sorbets Mango or raspberry or passion fruit local flavors ice cream pistachio or hazelnut Sorbets lemon or strawberry or tangerine 1 scoop /5 2 scoops / 9 3 scoops / 12
VEGAN 70% CHOCOLATE GRAND CRU CREAM - 16
crumble sobacha and cocoa sorbet
SEASONAL FRESH FRUITS PLATE - 18

Set menu 26€ and 36€

STARTERS

MUSHROOMS VELOUTE -
toasted bread of fig and Parma ham
FOURME D'AMBERT PUFF PASTRY -
wallnuts and mesclun with hazelnut oil

MAIN COURSES

FARMER POULTRY TAJINE -
semolina of dried fruits and fresh coriander
HAKE COOKED IN NORI ALGAE -
carrots cream and wasabi foam

DESERTS

BABA -
with vanilla and citrus candied, fresh mint sorbet
SCOOP BY LE MERIDIEN 2 SCOOPS -
Classic flavors Ice cream : chocolate, vanilla, coffee, caramel, coconut Sorbets : mango, raspberry, passion Local flavors Ice cream : pistachio, hazelnut Sorbets : lemon, strawberry, tangerine
FRESH SEASONAL FRUITS PLATE -