Starters
Baked eggplants with feta, honey,
olives and fresh herbs
28.-
Field salad, goat cheese, mushrooms, sundried tomatoes and vinaigrette
24.-
Crunchy tarte with home pickled char,
tomato onion spread and fresh herbs
26.-
Slightly spicy tuna carpaccio topped with black truffle
38.-
Home marinated salmon, avocado, salmon roe
and pickled red onion with tomato caper fond
30.-
Fried potato Millefeuille with aioli and chilli mayonnaise
18.-
Jamón Ibérico, tomato and carasatu
35.- / 45.-
Home cut beef tatare with smoked aroma
70g 35.-/ 120g 45.-
Foie Gras, quince jam and brioche
35.-
Fried panko king prawns, kimchi mayonnaise and avocadocream
24.-
Potato onion leek cream soup with poached egg,
Tête de Moine, croûtons and mushrooms
24.-
Main Courses
Sea bass refined with Noilly Prat and vegetables (for 2 person)
140.-
Creamy safran rice with a variation of sea food and lime aioli
38.-
Cod fish refined with a parsley and lemon sauce and served with potatoes
and kidney beans
52.-
Cannelloni stuffed with oxtail and gratinated with cheese
30.-
Cordon Bleu, Gruyère, Pata Negra and mashed potatoes
52.-
Veal entrecôte, mustard crust and beluga lentils risotto and fried duck foie gras
75.-