Starters
Cesar salad.
Raviolis stuffed with wild mushrooms, to parmesan
Burrata with rocket and red pesto.
Grilled shrimp prawns with garlic and parsley
Main courses
Cod gratin with a soft garlic muslin, and natural tomato sauce.
Sea bass cooked in the oven with onion, leek anda potatoe.
Duch confit with Pedro Ximenez sauce, and pear fritters.
Grilled beef entrecot.
Desserts
Cheesecake.
Yogur mousse with wild fruits.
Artisan ice cream.
