Turnip and Parsnip Puree, Braised Eggplant, Sauteed Kale, Pine Nuts, Crab and Saffron Cream
Alaskan Halibut, Loster Veloute, Risotto
$62.00
Scampi Poached Florida Shrimp with Saffron
Grilled Lamb Chops
$62.00
Black currant sauce, sweet red cabbage, asparagus
Roasted Crispy Duck
$48.00
Glazed bosc pear, cranberry apple chutney, butternut squash & sweet potato puree, Black currants and cherries, orange zest & green peppercorn port wine sauce
Cote d'azur is the ultimate expression of what a French Provencal restaurant should be. Claudio Scaduto represent a convergence of styles and experiences. The restaurant concept generated at Cote d'azur can be described as trans-generation... an expression of the evolution of cuisines, menus, service and ambiance that have characterized the history of the French dining experience in this country. The concept of trans provencal manifests itself in a cuisine that combines the creativity of contemporary sensibilities with the powerful draw of classic of provencal dishes or "Cuisine du Soleil" the actual sensibility puts a premium on the freshness, quality, and novelty of ingredients, and the simple, respectful preparation of these ingredients in a way that showcases their clarity of flavor. "Cuisine Classique" find its roots in the traditional dishes and techniques shared by each region of the south of France. It represents the food that French still eat, that most people in America have come to associate with "French Provencal" cuisine and that most Americans find highly enjoyable.