Food Category: PETITES PORTIONS DÉGUSTATION

Milk fed lamb cutlets with fresh thyme

Turbot a la plancha on a “sambol” of tomata, confit lime zest and coriander puree

Free range quail filled with foie gras served with mash potato

Black Cod with Malabar black pepper sauce, cabbage & coconut emulsion

Beef and foie gras burgers with lightly caramelized bell peppers

Spiced aubergine confit with curry flavored vegetable puree

Squid ink risotto, clams ravioli and garlic crumble

Pan-seared scallops with fregolas pasta & coraline sauce

With cocoa marble, pecan and Commandaria

Sea bream carpaccio with limes & Espelette chili