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STARTERS ENTREES
Crispy bun with duck andouillette and apple fruit.
Sea bream tartare, passion fruit vinaigrette.
Eggplant caviar, poach egg, cream of red peppers.
Salmon half-cook tataki style, wasabi ice-cream.
MAIN COURSES PLATS
Prawns, risotto with squid ink, jus of shellfish.
Rack of lamb, creamy polenta, green vegetables, rosemary jus.
Tenderloin, sweet potatoes mashed, gingebread style jus.
Grill rib steak, small grenaille potatoes, red wine sauce.
DESSERTS
Selection of 'Boursault' cheeses.
Bitter chocolate delight, homemade crème Anglaise.
Crunchy shortbread, melted apple, vanilla ice cream, homemade caramel sauce.
to be ordered in advance
Small babas au rhum, lychee sorbet.
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Para pedidos de reserva, clique diretamente no botão Reservar.