A la carte menu
The Jazz Café menu is a gastronomic journey between sea, land and tradition.
Scroll down this page to discover all our recipes. If you wish to print our à la carte menu, use the button below to download it.
Starters
| Burrata cheese on datterino tomato tartare and gazpacho | 18 |
| Crispy octopus on saffron puree and confit | 20 |
| Langhirano ham with stracciatella cheese and fried dumplings | 22 |
| Iberian jamon de Bellota with pan tomate | 26 |
| Buffalo croquettes with small salad and pinch sauce | 19 |
| Iberian assiette: Cecina de Leon, Manchego, tomato ceviche and homemade bread | 27 |
| Cantabrian anchovies with sour dought and Isigny butter | 17 |
|
Beef meatballs with homemade sauce |
18 |
From Asia
| Salmon tartare with cream cheese, avocado, toasted almonds and teriyaki sauce | 19 |
| Carpaccio trio: tuna, sea bass, seared salmon in olive oil, date, avocado and ponzu sauce | 21 |
| Uramaki lobster roll: lobster au gratin with papaya and teriyaki sauce | 22 |
| Uramaki salmon flambé: avocado with spicy cream and teriyaki sauce | 21 |
|
Ceviche with cooked prawns, raw sea bass, fresh guacamole and |
30 |
Crudites
| Tasting of oysters (3/6 pcs), Tabasco, aioli, champagne vinegar and shallots | 18/33 |
| Caviar (10g) with Isigny butter and pan brioche | 35 |
| Oyster (per pc) | 6 |
| Red prawn (per pc) | 7 |
|
Scampi (per pc) |
6 |
|
Seafood bulot (per portion) |
10 |
First courses
| Three tomato calamarata with stracciatella and fresh basil | 22 |
| Gnocchetti with shellfish sauce, red prawns, yellow cherry tomatoes and a sprinkling of Sorrento lemon | 25 |
|
Crispy saffron rice “alla milanese” with braised veal cheek |
26 |
Meat
| The classic but always good beef tartare à la mode Café de Paris’ | 28 |
| COTOLETTA CORNER | |
| Cotoletta “Au naturel” with rocket and cherry tomatoes | 29 |
| “Italian cotoletta” with buffalo, tomato, fresh basil and a drizzle of good oil | 34 |
| BEEF FILLET CORNER | |
| Simply… grilled fillet | 34 |
| Fillet steak with dijon mustard special sauce | 36 |
| Rossini fillet steak style with foie gras grand canard cru and truffle | 39 |
All our main courses include side dishes and sauces
From grill
| Argentinian Ribeye | 34 |
| Argentinian Picañha | 32 |
| Black angus U.S.A.Entraña | 34 |
|
Sliced beef with rocket, cherry tomatoes and 30-month Reggiano cheese |
35 |
|
Grilled French rack of lamb with diced baby potatoes and herb mix
|
35 |
| “MINIMUM FOR 2′, ITS SIDE DISHES AND FINE SAUCES | |
| Grilled sea bass, Maldon, Sichuan pepper and seasonal vegetables | 70 |
| Chateaubriand: 500 g fillet steak with Béarnaise sauce, chips and mash | 85 |
| Tomahawk more or less one kilo with its sauces, chips and mash | 95 |
Seafood
| Smoked Sicilian red tuna with herbs, purée snow peas and confit |
31 |
| Honey and soya caramelised salmon with Thai vegetables | 29 |
|
Lobster & Fries: whole lobster grilled with French butter, served with homemade french fries and sauces |
60 |
Sides
| Purèe with truffle | 7 |
| Classic purèe | 6 |
| Purèe with pastrami | 7 |
| French fries homemade | 6 |
| Baked potatoes with truffles | 8 |
| Grilled vegetables | 8 |
| Salad | 6 |
Dessert
| Homemade ice cream served with fresh cream, small cone wafers, smarties and hot chocolate (for 2 pax) |
20 |
| Dark chocolate ganache and raspberries | 10 |
| Coffee, hazelnut and crumble ice cream tiramisu | 8 |
| Fruttini: fruit jellies filled with their own ice cream and fresh fruit with caramel toppings and strawberry sauce | 12 |
| Fresh fruits | 9 |
| Lemon sorbet with homemade lime zest | 7 |
Cover charge includes service and the Jazz Cafe entertainment experience Tuesday to Thursday 5 € – Friday to Sunday 10 €