Starters

Fresh Tuna fish and Salmon Tartar dressed with a vinaigrette of vegetables

Salt cured Foie with diverse uncommon preserves

Casserole of Rice and Lobster in its broth

Sauté of small cuttlefish and mushrooms with ratatouille sauce and a crispy cloud

Lettuce Salad with crispy prawns, Ratafia jelly, Parmesan cheese ice-cream and diced quince

Main course

Fish

Codfish Loin dressed with Cabrales cheese sauce and preserved dates

Brill Supreme with toasted pine nuts and reduction of Modena Vinegar and steamed vegetables

Meat

Boiled-down Porto Veal Fillet with fresh Foie escalope and Potato millefeuille and Emmental cheese

Duck Magret dressed with sweet and sour cherry preserve and D.O.Montsant Wine

And to come to a sweet end

we offer our dessert assortment...