Starters
RED TUNA TATAKI
WARM TARTAR OF BLACK PUDDING, CUBED AND BAKED APPLES AND SQUASH
Garnished with caramelised onion and oysters mushrooms in Provenzal sauce
ONION RINGS BREADED WITH SEEDS, ROLL FROM ZUCCHINI, GUACAMOLE AND POACHED QUAIL EGG, POTATOES AND DEHYDRATED TOMATOS BROCHETTE, CURRY AND CABBAGES.
Main Courses
TROUT COVERED WITH ALMOND CROÛTE
Stuffed with goat ricota cheese, dried tomato and mushrooms. Citric wedges and roll of zucchini with Portobellos and fresh peppers.
NATURAL SMOKED SIRLOIN MEDALLION
Served with spinachs croquetes and red cabagge mousse.
MIX FROM PREMIUM MEATS
Rib eye, Beefsteak, Pork matambrito and lamb grilled, garnished with scrambled eggs and potatoes chips
OCTOPUS, SHRIMPS AND CALAMARY.
On top of Risotto from beetroot with smoked Paprika.
RAVIOLONI DE ROASTED FLANK, PROVOLONE CHEESE AND SPICY SAUSAGE.
Served with three variety of mushrooms sautéed.