Chef‘s news

Salad

Salad with grilled chicken breast and anchovy sauce

6.00

Cold apetizier

Salmon and sea scallops carpaccio with cedar pine seeds, capers and black pesto sauce

8.00

Main courses

Chicken breast baked at a low temperature (64 C, 2,5 hrs.), with quinoa and curry- honey sauce

9.00

Veal cheeks, prepared at low temperatures (55 C, 16 hrs.), with potato puree, roman salad and Porto sauce

18.00

Dorado fillet with spinach, almonds and topinambour creme

14.00

Dorado fillet with stew tomatoes, garlic and hot peppers

14.00

Dessert

Pear, cooked in red wine, served with sweet crumbs, chocolate and wine glaze

6.00