PROSCUITTO AUX TROIS FRUITS 5.25
Thin slices of proscuitto ham complimented with seasonal fruit
TERRINE DE CANARD AUX PISTACHES 5.75
Duck and pistachio terrine flavoured with brandy & white wine
ASSIETTE CHIARO 7.75
Assortment of Proscuitto, duck terrine, crab, shrimp, avocado, smoked salmon & fresh fennel
CRABE DES NEIGES AUX AGRUMES 7.75
King crab leg garnished with grapefruit, orange & avocado with cognac sauce
TERRINE DE ST. PIERRE AUX ASPERGES 8.00
Mousse of John Dory with green asparagus
POISSONS DU FUMOIR 7.50
Combination of smoked salmon, sturgeon & trout
PERLES GRISES DE LA CASPIENNE
Russian caviar on ice
CREVETTES POMPANO SAUCE HOMARDIERE 7.50
Chiaro's shrimp cocktail with steamed shrimps & cold lobster sauce
TAGLIATELLE ROMAGNA 6.25V Fresh noodles with truffles, celery, carrots, green beans, asparagus, turnips, artichoke bottoms, white wine & cream
CRÈME D'ARTICHAUTS AUX NOISETTES 3.00
artichoke bottoms and hazelnut soup
GRATINÉE OLGA 3.25
Onion and leek soup gratinée and finished at the table with egg yolk and port wine
SOUPE AUX TRUFFES 4.75
Rich beef consommé with truffles, topped with puff pastry
CRÉME D'AVOCAT FRAPPÉE AUX ST. JACQUES 3.50
Chilled cream of avocado garnished with fresh marinated scallops
ROMÉO 4.50
MÂCHE ET BETTERAVES ROUGES 3.25
ROMÉO 4.50
COEUR DE LAITUE MIMOSA 2.75
Boston lettuce mimosa
CRESSON ET ENDIVES AUX NOIX 3.00
Watercress and endives with nuts
ROMÉO 4.50
Chiaro's special Caesar salad
LINGUINI VERTE AU SAUMON FUMÉ 12.00
Linguini with bacon pancetta, smoked salmon, garlic, white wine, cream and tomato
SPAGHETTI CHIARO 14.00
Spaghetti with diced beef tenderloin and veal sauce
FILLET DE TURBOT AU NOILLY-PRAT 22.00
Fresh fillet of turbot in vermouth sauce
FEULLETÉ DE ST.JACQUES AUX DEUX POIVRES 19.00
Fresh scallops in puff pastry simmered in pink and green peppercorn sauces
FILET DE SAUMON AUX MORILLES 17.50
Fillet of salmon lightly cooked and served on creamed morel sauce
NAVARIN DE HOMARD
Lobster medallions simmered in white wine and garnished with an assortment of fresh vegetables
SCAMPIE VALENTINO 18.00
Baked with oregano, tarragon, basil, red peppers and garlic served over green linguini
SOLE AUX AMANDES ET ANETH 19.00
Sautéed fresh sole with almonds and dill
SUPRÊMES DE VOLAILLE MARENGO 16.00
chicken breast cooked in white wine with crayfish and fresh tomatoes
TOURNEDOS APICIUS 20.00
Peppered beef tenderloin with marsala, sultanas, juniper berries sauce, sprinkled with pine nuts
ENTRECÔTE AUX LÉGUMES EN AIGRE-DOUX 21.50
Prime sirloin with xérès vinegar, red wine sauce and glazed vegetables
CARRÉ D'AGNEAU EN CHEVREUIL 19.00
Marinated rack of lamb with red wine sauce flavoured with red currant jelly
FILET DE BOEUF EN COCON SAUCE PÉRIGEUX (POUR DEUX PERSONNES) 48.00
Fillet of beef centre cut stuffed with foie gras and cooked in a crust of salt
MÉDAILLONS DE VEAU MARCO POLO 19.00
Veal Medallions with green peppercorn sauce, garnished with avocado and banana
PAILLARDE DE VEAU AU CITRON VERT 17.00
Thin slice veal flavoured with lime and tomato
ENTRECÔTE GRILLÉE AU BEURRE DE RAIFORT 22.00
Grilled prime sirloin with horseradish butter
CARRÉ D'AGNEAU AUX KIWIS
Roasted rack of lamb garnished with kiwi fruit
CÔTE DE BOEUF RENAISSANCE (POUR DEUX PERSONNES) 36.00
Generous piece of prime rib baked to your liking surrounded by a necklace of fresh vegetables
CHÂTEAUBRIAND FÉDORA SAUCE SOLFÉRINO (POUR DEUX PERSONNES) 45.00
Grilled beef tenderloin garnished with artichoke bottoms, carrots, turnips, oranges, and chestnut purée