Le Train Bleu

Italian and Mediterranean restaurant, Casino de Monte-Carlo in Monte Carlo

Address: Place du Casino, Casino de Monte-Carlo, 98000 Monaco
Phone: +377 98 06 24 24

ItalianMediterranean

Menu prices: 5–170 · £££ · Median main: 29 · 32/32 with a published price

Italian and Mediterranean restaurant, Casino de Monte-Carlo

Starters

• CAVIAR — 170

  Served withbaked potato, fresh cream and mimosa eggs
• SALMON — 43

  “en Bellevue”, olive oil emulsion with herbs, potato salad with deviled eggs and caviar
• AMBERJACK AND SPIDER CRAB — 36

  marinated with citrus zest and marjoram, cooked and farm-fresh vegetables
• RAW DUBLIN BAY PRAWNS — 78

  thinly sliced, seasoned with a mix of olive oil, lemon, pepper and basil
• BURRATA DI BUFALA DOP — 31

  multicolored beets, candied and raw, crispy artichokes, royal bottarga
• AVOCADO COCKTAIL — 46

  Lobster poached in Chardonnay, pink grapefruit, and coral juices

Hot Starters and Soups

• FLORENTINE EGG — 22

  spinach leaves, parmesan cheese emulsion, crostini with Colonnata bacon
• “SLOW-COOKED” ORGANIC EGG WITH AMARETTO — 24

  forest mushroom fricassee, lightly creamed pumpkin, rich chicken gravy
• ARTICHOKE VELOUTÉ — 25

  Parmesan shavings, black truffle, brioche and truffle butter
• TRADITIONAL PESTO SOUP — 22

Pasta & Risottos

• VÉNÉRÉ RISOTTO — 40

  shellfish, squid and octopus alla Fiorentina
• RISOTTO — 30

  Piedmontese style, farm-raised pork belly cooked for 24 hours, cooking sauce
• AGNOLOTTI — 28

  with ‘Nduja sausage and stracciatella di burrata, radicchio salad, sage butter, and roast sauce
• RIGATONI “TRAIN BLEU” — 24

  alla Norma, grated salted ricotta cheese
• BUCATINI — 41

  sea bass in guazzetto broth, clams, and artichokes
• MAFALDINE — 24

  pistachio pesto, burrata, and mortadella
• PENNE DI FARRO — 24

  dell’orto, onions, purple artichoke, baby potatoes, confit tomatoes, basil and parmesan cheese
• LASAGNE “TRAIN BLEU” — 28

  egg puff pastry, braised veal cheek, vegetable Genoise, osso buco sauce
• LINGUINE — 60

  sautéed shellfish and crustaceans, with the cooking juices thickened with olive oil and flat-leaf parsley

The Land

• FARM VEAL CHOP 320 Gr — 67

  melting potatoes, black truffle, foie gras and dried fruit, lightly creamed spinach, truffle-infused gravy
• VEAL FILET MIGNON — 62

  cooked like a roast, artichokes, potatoes and red squash roasted in a tian with citrus flavors, served with natural gravy
• SAUTÉED BEEF FILET 180 Gr — 67

  grilled with cognac, large winter vegetables cooked in a casserole dish with country bacon, pepper sauce
• RACK OF LAMB FROM THE ALPS — 68

  cooked in a casserole dish, pressed eggplant with pine nuts, Swiss chard stuffed with confit lamb shoulder, fresh, tender herbs
• CHAROLAIS BEEF “CHATEAUBRIAND” 600 Gr — 150

  grilled, whole french fries, Choron sauce
• 1/2 FARMER COCKEREL — 31

  roast with herbs, farm-fresh beans, purple artichokes, baby grilled potatoes, roast sauce

The Sweets

• PIEDMONTESE CASSATA — 23

  tutti frutti, red berry sauce
• SOFT MINUTE COOKIE — 26

  pistachios, sour cherries, white chocolate, amarena ice cream
• MINUTE “TRAIN BLEU” TIRAMISÙ — 24
• FRESHLY BAKED PUFF PASTRY — 24

  candied pear, light cinnamon cream, caramel and gingerbread ice cream
• CHOCOLATE SOUFFLÉ TART — 28

  with a molten center, hazelnut-coffee praline, and chocolate sauce
• BABA FLAMBÉED WITH RUM — 23

  Bourbon vanilla semi-whipped cream
• SORBETS AND ICE CREAM — 5

  La boule