menu 37

Starters to share

Vietnamese Spring Rolls

Baked wheat pastry rolls, filled with vegetables, pork and prawns with a rice vinegar sauce and aromatic herbs.

Quinoa salad with escalivada

Quinoa sautéed with fried almonds and spring onion, accompanied by escalivada: smoky grilled aubergine, courgette, red pepper, onion, and dried tomato oil.

Vegetable crumble with parmesan

Gratin of grilled aubergine and courgette with confit tomato sauce, buffalo mozzarella and parmesan cheese.

Main course to choose

T-bone steak

Griddled yearling beef steak. With Chimichurri: vinaigrette with parsley, oregano, garlic, onion, and paprika. Served with baby potatoes roasted with garlic.

Iberico pork loin with Tapenade

Griddled pork loin with an emulsion of black olives, capers, anchovies, olive oil, garlic, rosemary, thyme, and sage. Served with baby potatoes roasted with garlic.

Turbot with Mediterranean sauce

Griddled turbot fillet with a sauce of sautéed cherry tomatoes, dried tomato, olives, capers, garlic, and anchovies. Served with caramelised baked apple, fennel, and leeks.

Fiocchetti with gorgonzola and pear

Fresh pasta packages of gorgonzola cheese and pear, with a smooth lemon sauce.

Individual dessert


Chocolate and nut cake served with vanilla ice cream and chocolate fudge.