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L'intempo Restaurant
Call to Reserve: +37793157888

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

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

Room Service

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

PANFRIED FOIE GRAS - 39
with wild mushrooms, roasted fig and crispy cereals bread chips, hazelnut oil sauce
VARIETY OF SQUASH - 23
crispy pumpkin donut and fried ginger, creamy butternut with hazelnut oil, spaghetti squash with coriander and tahini, lime zest and sage
TARTAR OF SCALLOPS WITH PONZU JELLY - 32
spring onions, chopped dill, rolls of mini leeks with nori leave and crispy timut pepper
CHAMPAGNE RISOTTO - 27
with saffron from the Erdre, crispy parmesan
BLACK COD FISH CRUSTED WITH RED WINE - 49
oxtail stew, roasted portobello head stuffed with porcini and spinach leaves
MOSTELLE FISH FILLET - 32
braised artichokes, braised potato corks on fish stock and fish sauce with sherry vinegar
LOBSTER RISOTTO - 56
roasted tail with thyme, claw in farm house bacon fritter
BRAISED LAMB SHOULDER - 37
with spices, saddle fillet marinated and coated with chives, celery with honey, caraway scent and crispy tile
ROASTED VEAL LOIN - 39
with chestnuts, cream of porcini and salsify with coffee crumble, graton of veal sweetbreads lacquered in jus and orange peel
MONT-BLANC - 20
coated in milk chocolate and toasted almonds, blackcurrant confit, crunchy meringue, chestnut ice cream

Room Service Drinks

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

Lunch (Monday - Friday)

Starter & Main Course or Main Course & Desert 26€ / Starter & Main Course & Desert 36€

Lunch (Weekend)

€85 MENU (Available on Saturdays and Sundays)

Welcome drink and local appetizer -

Choose a Starter

Avocado and shrimps cocktail, mimosa eggs with chive -
Crayfish tail croustade and seafood -
Pumpkin cream, chesnuts and whipped cream of citrus peel -
Fine de Clair No3 oysters, natural, gratined and marinated -

Choose a Main

Lamb shoulder cooked during 7 hours, eggplant gratined with parmesan -
Salmon medallion grilled, sorrel sauce and Darphin potatoes -
Cacio Pepe troffié with truffle cream -
Beef sirloin from Piedmond's, parfumed butter, Grenaille potatoes and green asparagus tips -

Choose a Dessert

Cheese plate by the Chef -
Chocolate soufflé -
Crêpe Suzette in live with the trolley -
Rhum baba and home whipped cream -
Vanilla from Madagascar Napoleon -

€35 CHILDREN MENU (Under 12 Years Old)

Choose a Starter

Mimosa eggs and salad leaves -
White ham ans fresh vegetables macédoine -
Seasonal vegetables quiche -

Choose a Main

Chopped steak and home mashed potatoes -
Coquillette pasta gratin with cheese -
Breaded poultry and seasonal vegetables -

Choose a Dessert

Choice of 2 ice cream scoops, cookies and crispy meringue -
Crêpe with sugar -
Bourbon vanilla crème brûlée -