Two special menus for group lunches and dinners: menu 40 € and menu 45 €.
Reservations from eight diners. The group menus will be full table.
Drinks are included until dessert: wine, draft beer, water, soft drinks and coffee. You can combine dishes from the different menus adjusting the price.
Reservations must be made at least two days in advance.
Menu 40€.
STARTERS
Seasonal salad with pumpkin, sweet potato and caramelized hazelnuts
Mix of greens with sweet potato in syrup, roasted pumpkin, curried caramelized hazelnuts, cherry tomato and chives. With balsamic vinaigrette spiced with fresh basil, cinnamon, cloves and cane honey.
Roasted eggplant and onions with hummus, pomegranate, harissa oil and za’atar
With yogurt and tamarind sauce. Slightly spicy. Served with warm Arabic bread cake.
*Gluten-free option: without za’atar.
MAIN COURSE TO CHOOSE
Fan with Gremolata
Grilled pork cut with Gremolata sauce: parsley, garlic, orange and lemon zest and juice and pumpkin puree with thyme and orange.
Cod au gratin with honey aioli
Garnished with baked potatoes with herbs.
Vegetable parmesan crumble
Grilled zucchini and eggplant with tomato confit sauce and buffalo mozzarella. Gratin with butter cracker crust and parmesan cheese.
DESSERT
Fresh cheesecake
With red fruit coulis.
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Menu 45€.
STARTERS
Seasonal salad with pumpkin, sweet potato and caramelized hazelnuts
Mix of greens with sweet potato in syrup, roasted pumpkin, curried caramelized hazelnuts, cherry tomato and chives. With balsamic vinaigrette spiced with fresh basil, cinnamon, cloves and cane honey.
Roasted eggplant and onions with hummus, pomegranate, harissa oil and za’atar
With yogurt and tamarind sauce. Slightly spicy. Served with warm Arabic bread cake.
*Gluten-free option: without za’atar.
Vegetable parmesan crumble
Grilled zucchini and eggplant with tomato confit sauce and buffalo mozzarella. Gratin with butter cracker crust and parmesan cheese.
MAIN COURSE TO CHOOSE
Pork cheeks with oloroso
Pork cheeks with prunes and raisins. With celeriac puree and pumpkin and sweet potato puree with thyme and orange.
Salmon with roasted beets and green pipian
Grilled salmon with roasted beets and lamb’s lettuce with sour cream and raspberry vinegar. With green pipian: emulsion of pumpkin seeds, sesame oil, coriander, lettuce, garlic and lime.
Sheep’s milk ricotta, spinach and pine nuts ravioli
Fresh pasta ravioli with arugula, basil and pistachio sauce with sun-dried tomato and Grana Padano cheese.
DESSERT
Chocolate and almond cake
With vanilla ice cream.