Chef’s Recommendation 

Smoked Magret of Duck Breast
On lentil salad with artichokes, green beans and walnut vinaigrette

 Sweet Corn and Potato Chowder 

Spinach Salad "Bella Vista"
Crisp spinach leaves tossed in a light pineapple dressing,
With chopped eggs, mushrooms and croûtons

 Refreshing Passion Fruit Sorbet

 Grilled Yellow Fin Tuna with Diced Vegetables in Sherry
Served with scallion mashed potatoes and fresh spinach

 Fresh Pear «Bali Hai» Style 
Poached in red wine and oriental spices
accompanied with cinnamon ice cream

 
 Served from the paul gauguin’s wine cellar 

White Wine: Mâcon Village  2002
Laboure-Roi
Burgundy France 

Red Wine: Cote de Brouilly
Chateau Thivin
Burgundy, France

 For those with a taste for rare vintages, a more extensive selection of
fine wines is available for sale from our Connoisseur's wine list

 From The Bakery 

Whole Wheat Bread with Oats

 Appetizers 

Fresh Scallops and Salmon Ballotine
Served with light Aurore sauce 

Smoked Magret of Duck Breast
On lentil salad with artichokes, green beans and walnut vinaigrette

Tropical Fruit Cup
With toasted coconut and fresh strawberries

 Warm Tomato "Tarte Fine" with Basil Goat Cheese
With balsamic vinaigrette

Soups 
Herbed Summer Vegetables in Chicken Broth

 Sweet Corn  and Potato Chowder 

Chilled Gazpacho Andalusia
With garlic croutons

Salads

 Spinach Salad "Bella Vista"
Crisp spinach leaves tossed in a light pineapple dressing,
Garnished with chopped eggs, mushrooms and croutons

 Fresh Garden Salad with Cream Cheese Fritters
Your choice of low fat and herb dressing

Sorbet
Refreshing Black Currant or Passion Fruit Sorbet

 Vegetarian

Vegetable Paella with Sun Dried Tomatoes
Spanish rice dish with summer vegetables selection

 Pasta

Pasta Manicotti with Ricotta Cheese
Crêpes filled with spinach, ricotta cheese and Prosciutto ham,
Topped with tomatoes and cheese sauce

Main Courses 

Roast Lamb "Souris" with Rosemary Jus
Tender part of leg of lamb, served with green beans, carrots
And steamed wild rice

 Grilled Yellow Fin Tuna with Diced Vegetables in Sherry
Served with scallion mashed potatoes and fresh spinach 

Grilled Black Angus Beef Tenderloin with Natural Gravy
Selected market fresh vegetables and Château potatoes

 Wok Stir-fried Chicken Tenders with Hoisin Sauce
Served with oriental vegetables and fried garlic rice

Well-being Menu: 903 Calories

Prosciutto Ham "Caruso Style" : 198 Calories
Served with Tahitian melon and slices of Prosciutto

 Herbed Summer Vegetables in Chicken Broth : 69 Calories 

Grilled Polynesian Moonfish with Lemon Olive Oil: 426 Calories
Served with spinach, wild rice and baby vegetables

Gratin « Isabelle » : 210 Calories
combination of tropical fruits and strawberries
In Marsala wine sabayon

 
Simplicity Dishes 

Fresh Buffalo Mozzarella with Sliced Tomato
Served with basil and virgin olive oil

 Fresh Spaghetti Pasta
With Italian tomato sauce or bolognaise sauce 

Grilled Beef Flank Steak with Shallots Wine Sauce
With selection of fresh market vegetables

 Chicken Breast or Fresh New Zealand Salmon
Prepared to order: plain grilled, sautéed or poached
Served with natural gravy or Béarnaise sauce

Charlotte de Crabe et Avocat
a l’ Huile de Curry

Crab and Avocado Charlotte in a delicate Curry Sauce

 Chaud froid de Poireaux, Tomates au Vinaigre

et Chevrettes de Polynesie Roties

Leek terrine with French Polynesian shrimp
and tomatoes in Xeres vinegar

Salade d’asperges Vertes et Quenelle de Mascarpone
au Parfum de Truffes Blanches

Green asparagus salad with mascarpone quenelle
perfumed with white truffles

 Foie Gras de canard Rôti, servi froid
Tagliatelle de Céleri-rave

Chilled oven roasted duck foie gras with root celery salad

 Charlotte de Pommes de Terre au Caviar
Sauce Cressonnette au Citron

Sevruga caviar resting on a charlotte of potatoes with cressonnette sauce

 Grosse Raviole de Homard en “Dim Sum”
Jus de Crustacés au Basilic

Lobster ravioli in “Dim Sum” with shellfish emulsion and basil

 ———————●———————

 Petit Risotto aux Champignons et Truffes,

Croustille de Parmesan

Truffle and mushroom risotto served with a Parmesan crisp

 Flétan et Brandade de Morue
aux éclats D’Olives Noires, Jus Pimenté

Fillet of halibut on a mousseline of bacalao with black olives and bell pepper coulis

 Mahi-mahi saisi aux Épices
Grecque de legumes en fraicheur

Grilled fillet of mahi-mahi with aromatic spices
assorted glazed vegetables

Saumon mi-fume Au ketchup
citron et beurre noisette

Fillet of salmon Half-smoked with bell peppers,

 apple and lemon in ketchup sauce and noisette butter

 Canon D’Agneau roti au thym et fenouil,
Pommes de terre croustillantes

Loin of lamb with thyme and fennel
Croustillant potatoes and stuffed onion

 Filet de Boeuf a la plancha, compote de queue de boeuf
et carottes confites au persil

Grilled tenderloin of beef with oxtail compote and candied carrots with parsley 

Canard et foie gras au poivre noir de szechuan,
chocolat amer et poudre d’orange

Roast duck breast and foie gras with Szechwan pepper,

 bitter chocolate and orange powder

 ———————●———————

 Gratin de café et crème glacÉe moka

Coffee gratin with mocha ice cream 

Crème craquante à La Vanille Tahitienne

Et fruit confits

Tahitian vanilla crème brûlée with candied fruits and vanilla ice cream

 fondue DE FRUITS ROUGES et glace pistache moelleuse

Fondue of fruits from the market with soft pistachio ice cream

 Croustillant de fruits et sorbet de mangues fraiches

Crispy cylinder of tropical fruit with fresh mango sorbet

 Pailleté au chocolat, crème glacée Praliné

Crispy chocolate tart, PralinéIce Cream

 ———————●——————— 

In order to ensure the authenticity and quality of the Apicius restaurant experience from Paris, we are unfortunately not able to accommodate alterations from this menu.

 

Society Islands -French Polynesia

Appetizer

 “Sashimi” French Polynesian Style

Fresh tuna sashimi with Tahitian dip, pickled Japanese takwan and wasabi

 Iced Tropical Fruit Cup Hiva Oa

Marinated with sugar cane and presented in a baby pineapple

 South Pacific Prawn Salad

With green mango and island vegetable salad and passion fruit dressing

 Maeva Platter

Marinated chicken satay , lime and pork  patties and shrimp on sugar cane

Served with vanilla coconut sauce, peanut sauce and sweet chili sauce

 Tahitian Speciality

Chicken Soup " Haura “

Chinese cucumber simmered in a chicken, tomato, mushroom

and orange broth with roasted coconut 

White Wine: Cortese Dell’lato Monferrato 2002         Red Wine: Côtes du Rhône   2001

Piedmont                                                                       E.Guigal

Italy                                                                     Rhône Valley, France

For those with a taste of rare vintages, a more extensive selection
of  fine wines is available for sale from our Connoisseur's wine list

 Pacific Grill Favorite

 Tahitian Lagoon Marmite

Fresh seafood and vegetables flavored with Tahitian spices

  Grilled Local Fish Fillet with Vanilla Sauce and Papaya Salsa

Served with Uru (bread fruit) and stir fried vegetables

 Marinated Braised Pork in Polynesian Seasonings

Braised for  6 hours, served with marinated jus and vegetables 

Raiatea Chicken Curry

 Chicken simmered in coconut-curry sauce with vegetables and  steamed rice

 Grilled New York Cut Beef Sirloin Steak  

Served with sweet potatoes, local vegetables and red wine sauce

Vegetarian

Taravao Vegetable Delight

Stir fried with tofu in soy and sesame sauce

 Dessert

 Traditional Assorted Fresh Fruit “Poe”

Mango, papaya, banana served with coconut milk

 Caramelizfamily:"Tempus Sans ITC";color:black">Caramelizfamily:"Tempus Sans ITC";color:black">Caramelizedmily:"Tempus Sans ITC";color:black">Caramelizedmily:"Tempus Sans ITC";color:black">Caramelized Maia

Baby bananas flambéed with Noa Noa rum and coconut ice cream

Frozen Tahitian Vanilla Bean Soufflé