Summer season at  Riou €42

"Layer cake" of scallops and Granny Smith apple marinated in lime
Or Fruit salad of melons, watermelons, figs and citrus fruit, topped with thin slices of smoked duck breast
Or Red mullet in a golden brown live crust, served with lamb's lettuce, peppers in infused olive oil
Or Fresh chevre in a Provencal tomato, served on a bed of mixed greens with crisp bacon and raspberry vinaigrette
Or half-dozen oysters (grade three)

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 Cod cooked with crushed tomatoes, black olives and basil potatoes
Or Lamb chops roasted with thyme flowers, served with baked Provencal vegetables
Or Herb-crusted sea bream, zucchini flan and endives flavoured with aniseed
Or Veal Saltimbocca (rolled with prosciutto, mozarella, tomato and basil), au jus sauce with sage,
country-style mashed potatoes
Or Seafood risotto with saffron

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