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L'intempo Restaurant
Call to Reserve: +37793157888

A la carte

STARTERS

QUINOA AND BULGUR SALAD - 26
With marinated shrimps, avocado, fresh mint and grapefruit
GYOSA RAVIOLIS WITH FOIE GRAS STUFFING - 28
Pear chutney, Roscoff onion puree, chicken broth emulsion with hazelnuts
GILLARDEAU OYSTERS 6PCS - 36
IBERIAN HAM FROM TREVELEZ - 30
Foccacia with tomato and mesclum salad
CRUMBLED TOURTEAU CRABMEAT - 32
Beet carpaccio and mango vinegar

CAVIAR

CAVIAR SÉLECTION 20GR - 59

VEGETARIAN

VEGETABLE BROTH - 21
With green beans, zucchini and tomato, gnochettis, basil pesto, parmesan and croutons
RISOTTO ARBORIO - 29
With wild mushrooms and Taleggio cheese
PANNACOTTA OF JERUSALEM ARTICHOKES - 24
Raw and cooked tajine vegetables and pomegranate molasses

FISH

ORGANIC MEDITERRANEAN DRUM FISH - 40
Liguria potato, olive, tomato and pine nuts 1€ will be donated to the association WWF
THE CATCH OF THE DAY - 110
Served with seasonal vegetables and virgin tomato dressing.
ROASTED CODFISH FILLET - 38
Fried baby squid, fish broth with Erdre saffron, Sardinian fregola and seasonal vegetables
LOBSTER AND SHRIMP TAGLIATELLE - 42
Pasta with crustaceans foam
WHOLE SEA BASS IN SALT CRUST - 110
Herb butter, crushed potato and seasonal vegetables (2 pax) On order 24h in advance
SCOTTISH SALMON FILLET CONFIT - 36
celery and apple granny mousseline, salicornia bunch and sea lettuce foam

MEAT

CHICKEN SATAY - 37
Basmati rice flavored with cardamom, peanut coconut sauce
ROASTED LAMB LOIN - 42
Braised shoulder, kale cabbage, polenta with corn seeds, orange flavored lamb jus
SADDLE OF RABBIT STUFFED WITH LOBSTER AND SEASONAL VEGETABLES WITH TRUFFLE - 76
Baked in bread crust (2 people - 30 minutes of cooking)
PLUMA OF IBERIAN PORK - 40
Teriyaki sauce and vegetables wok
BEEF TENDERLOIN "ABERDEEN ANGUS" - 48
Wellington style side dish and beef jus

CHEESE

SELECTION OF MATURED CHEESES - 16

DESSERTS

FRESH FRUITS SALAD - 14
THE SABAYON WITH SEASONAL FRUIT MADE ON THE TROLLEY - 20
Recipe of Antonio Fochi
GLUTEN FREE TIRAMISU - 15
Roasted coffee cream, mascarpone mousse and straciatella ice cream
MONT BLANC WITH MADAGASCAR VANILLA - 16
Candied chestnut ice cream, crispy meringue, toasted almonds, tangy jelly with mandarin
ICE CREAM & SORBET -
1 scoop - €5 / 2 scoops - €9 / 3 scoops - €12
GUANAJA 70% GRAND CRU - 16
Oat milk chocolate emulsion, cocoa sorbet and caramelized pecan brownies
CHOCOLATE SOUFFLÉ TART - 16
Orange-bitter marmelade, cocoa sorbet, caramelized Piedmont hazelnuts
ROASTED PINEAPPLE WITH COCONUT SUGAR - 16
Blazed with old rum, exotic confit, pineapple sorbet, coconut emulsion and crispy tile

Lunch Menus

PLAT DU JOUR

MONDAY -
Veal stew with pilaf
TUESDAY -
Flank Steak with shallots & green vegetables
WEDNESDAY -
Ray "à la Grenobloise" with vegetables bouquet
THURSDAY -
Beef stew, mustard sauce
FRIDAY -
Bouillabaisse, saffron potatoes, rouille and croutons
SATURDAY -
Lamb Tagine with currants thin semolina

MENU PLEASURE

AMUSE-BOUCHE

STARTER (1) -
Crumbled tourteau crabmeat, beet carpaccio and mango vinegar
OR STARTER (2) -
Risotto Arborio with wild mushrooms and Taleggio cheese
MAIN COURSE (1) -
Roasted codfish fillet, fried baby squid, creamy fish broth with Erdre saffron, Sardinian fregola and seasonal vegetables
OR MAIN COURSE (2) -
Roasted lamb loin, braised shoulder, kale cabbage, polenta with corn seeds, orange flavored lamb jus
DESSERT -
Mont Blanc with Madagascar vanilla, candied chestnut ice cream, crispy meringue, toasted almonds, tangy jelly with mandarin
COFFEE AND SMALL PASTRIES -

DISCOVERY MENU

AMUSE-BOUCHE

STARTER (1) -
Crumbled tourteau crabmeat, beet carpaccio and mango vinegar
STARTER (2) -
Gyosa raviolis with foie gras stuffing, pear chutney, Roscoff onion puree, chicken broth emulsion with hazelnuts
MAIN COURSE (1) -
Scottish salmon fillet confit, celery and apple granny mousseline, salicornia bunch and sea lettuce foam
MAIN COURSE (2) -
Beef tenderloin 'Aberdeen Angus', Wellington style side dish and beef jus
SELECTION OF MATURED CHEESES -
DESSERT -
Roasted pineapple with coconut sugar, blazed with old rum, exotic confit, pineapple sorbet, coconut emulsion and crispy tile
COFFEE AND SMALL PASTRIES -
NEW YEAR'S EVE 1
CHRISTMAS BRUNCH
hristmas magic is here with our incredible brunch ! Prepare for a gourmet stopover, with our sweet and savoury brunch, that will satisfy the most demanding taste buds. Between traditions and reinterpretations, these delicious dishes will magnify your 25th of December. But above all, they will make you melt with pleasure and delight !
Menu PDF
NEW YEAR'S EVE 2
NEW YEAR'S EVE MENU
Fancy a creative cuisine for New Year's Eve in a beautiful setting ? L'Intempo Restaurant, in the heart of Le Méridien Beach Plaza Hotel, offers a culinary travel that will stay forever in your memories. Enjoy an exceptional view and savor the wonderful gustatory surprises, prepared with passion by Chef Laurent Colin. This menu is inspired by a world cuisine: choose among multiple delicious first courses, festive main courses and gourmet desserts.
Menu PDF
NEW YEAR'S EVE 3
SALON MÉDITERRANÉE
Cabaret evening with a company of 6 dancers and musical animation with a DJ… until the end of the night! If you hear « Cabaret », you say… « Moulin Rouge! » This year, the Longitude Bar takes you to one of the most legendary rooms in Paris. Enjoy an unforgettable night with dancers, a musical animation and a DJ! Prepare your favorite outfit to have fun on the dancefloor!
Menu PDF
NEW YEAR'S EVE 4
NEW YEAR'S BRUNCH
Starting 2019 with a privileged viewing point on the Monaco Bay, isn't it like in a dream? It is possible at the l'Intempo Restaurant, with our succulent brunch. You will discover cold and hot first courses, inspired dishes and inspiring desserts !
Menu PDF