Starters
Lobster cream with prawns.
Raviolis stuffed with eggplant, a la capresse.
Marinated salmon salad with fresh cheese.
Grilled shrimp prawns with garlic and parsley
Main courses
Cod gratin with a soft garlic muslin, and natural tomato sauce.
Grilled sole with potatoes chips.
Duch confit with Pedro Ximenez sauce, and pear fritters.
Grilled beef entrecot.
Desserts
Cheesecake.
Yogur mousse with wild fruits.
Artisan ice cream.
