Seasonal salad with pumpkin seeds

Small bell peppers filled with goat's cheese mousse and tomato chutney

Marinated sea bass with with sauce Vierge and a salad of new potatoes

Carpaccio of sword fish and beetroot with fresh horseradish and watercress

Tataki of tuna fish with melon, Wakame salad ( sea weed ) and Yuzu vinaigrette

Smoked iberico pork fillet with sesame cucumbers and a peanut-chilli sauce

Panfried Foie Gras with raspberries

Mediterranean fish soup with aioli and croutons

Ravioli of lobster and green asparagus



Rack of lamb with a honey and rosemary crust and green beans with bacon

Veal entrecote with a leek quiche sauted chanterelles and parsley sauce

Duck breast with artichokes, apricots and celery puree





Fillets of dorade with sea food, "paella rice" and a saffron sauce

Monk fish medaillon “Tandoori “ with a pea puree and lemon grass vegetable

Turbot with truffled spinach raviolis and a truffle sauce