Escargots in garlic butter and parsley, served with bread.
Mini burratas with spinach, candied blackberries, beetroot sauce, beetroot, hazelnuts, and cherry tomatoes.
Grilled chicken breast, lettuce, cherry tomatoes, croutons, parmesan, quail eggs, and Caesar dressing
Homemade cognac-infused semi-cooked foie gras, served with gingerbread and jasmine jam
Salad, black olives, quail eggs, red onions, green beans, cherry tomatoes, tuna, vinaigrette
Beech wood smoked salmon served with grilled brioche, mustard-honey sauce
Warm goat cheese crostini, cured ham, honey vinaigrette, pine nuts, salad, and cherry tomatoes
prawns, creamy risotto with lobster bisque, saffron, and parmesan
220g flank steak, homemade fries, flavored butter, salad, green peppercorn sauce
Paprika red bun, secret chef’s sauce, 180g 5% beef patty, pickles, red onion, smoked raclette, bacon
Creamy truffle and parmesan risotto
Ray ravioli, caper and preserved lemon sauce
Lamb shank braised for 7 hours with orange and tonka beans, mashed potatoes, roasted vegetable sauce, and sun-dried cherry tomatoes
Charolais beef fillet 180g on puff pastry, foie gras, roasted herb potatoes, beef jus, truffles
Gnocchi with creamy wild mushroom sauce, spinach, and sun-dried cherry tomatoes
Turbot fillet ~ 220g, mashed potatoes, carrots and celery, fish stock, capers, and preserved lemon
Airy yeast cake soaked in rum syrup, served with whipped cream
Homemade tiramisu with creamy mascarpone, coffee, and biscuits
Flambéed in a sauce made of butter, sugar, orange, and Grand Marnier
Crème brûlée with vanilla beans
Homemade profiteroles filled with vanilla ice cream, chocolate sauce
Apple tart served with biscuits crumble and vanilla ice-cream
