ENGLISH

“Tiradito” of sea-bass with coconut citric sauce and jalapeño gel (4, 8)

Beetroot marinated salmon with cucumber chutney, fennel sauce and trout caviar (4)

Pan-fried scallops with salty lemon riso and yuzo sauce (1, 2)

Beef Tartar truffled egg yolk, sesame crisp and a fermented peppercorn emulsion (3, 10, 11)

Medallion of pan-fried Foie Gras with green beans, apple, celery, hazelnut crumble and juniper balsamic (1, 9)

Mediterranean fish soup with croutons (1, 8)

Crispy potato millefeuille with mushrooms, beurre blanc and fresh Biancetto truffle (7)

Artichokes in textures with goat cheese and an orange vinaigrette (1, 7)

Green asparagus with almonds and a basil and pea sauce

Leek cream soup with chive mascarpone and crispy leek (7)

Turbot with mango chutney, lemon grass vegetables and a carrot and coconut sauce (4)

Wild sea-bass with duo of spinach, pine kernels and tomato ravioli (4, 7)

Mosaik of cornfed chicken breast with pea puree, glaced carrots and beetroot ketchup

Beef entrecote with parsnip puree, green asparagus, truffle jus and Bianchetto truffle (7)

Loin of lamb with a honey-rosemary crust, crispy potato and artichokes (1, 11)

Green beans with bacon

Brokkolini with toasted almonds

Roast potatoes with paprika

Small green salad

Terrine of caramelized apples with coconut milk rice and tonka bean ice cream (1, 7)

Chocolate cylinder with white chocolate parfait and raspberries (1, 7)

Our lemon tiramisu with passion fruit sorbet and lemon curd (1, 3)

Duo of sorbets with mint chip (5)

Variation of Spanish cheeses (cow, sheep, goat) (4)