Dante Restaurant

Onion tart topped with anchovies.

Foie gras served with toasted bread and fig jam.

Six Gillardeau oysters.

A shared platter of cold cuts, pissaladière, and mushrooms.

Traditional beef tartare served with fresh fries and salad.

Risotto prepared with scallops, dill, and basil.

A selection of cheeses.

Rum baba flavored with Madagascar vanilla.

Lemon pie topped with meringue.

Iced nougat.

Profiteroles served with vanilla ice cream.

Daily special crème brûlée.

Rigatoni pasta with truffle cream and stracciatella cheese.