Menu

• Appetizers

  • Soufflé of ratatouille with salad of cucumbers and almonds 17.00
  • Tartar and template wild salmon with pure of carrots and ginger 18.00
  • Roasted scallops with salad of white asparagus 21.00
  • Tartar of fillet of beef with herb créme fraiche and sour bread crouton 20.00
  • Carpaccio of sword fish with lime vinaigrette 19.00
  • Calf's fillet with vinaigrette of shi take mushrooms and herbs 19.00

• Soups

  • Consommé of beef with raviolis of them 12.00
  • Creamy soup of cauliflower with stuffed calamari 15.00

• Hot or- d oeuvres

  • Risotto of white and green asparagus with braised tomatoes 19.00
  • Raviolis of sobrasada with rosemary butter and mahon cheese 19.00
  • Gratinated lobster dumplings with tomato basil vinaigrette 21.00
  • TAX included

• Fish

  • Fillet of sea bass with sautéed potatoes and leek and champagne sauce 31.00
  • Roasted angler fish with tomato fennel and rosemary potatoes 30.00
  • Poached cod-fish (Black Cod) with root vegetables and horseradish sauce 29.00
  • Tuna steak with sesame spinach and basmati rice 31.00

• Meat

  • Saddle of lamb sautéed in herbs and tramezzini bread with creamy polenta and beans 32.00
  • Braised beef cheeks with pure of potatoes and carrots 29.00
  • Roasted cutle of veal with baby pak choy and risotto of sugar peas 31.00
  • Cordon bleu of Iberian pork stuffed with jamón iberico and mahon cheese with sautéed mediterranean potatoes 28.00
  • Couvert 2.50