Plato de Queso y Embutido - a board of Spanish cheeses and cold meats with Gordal olivesPimientos de Padron - fried Spanish green peppers from Galicia with Arbequina oil and smoked Maldon saltPulpo a'la Gallega - slow-cooked octopus with confit potatoes, smoked paprika, Arbequina oil and salt flakesGambas pil-pil - prawns fried in olive oil with garlic, chilli, smoked paprika and brandyTernera Canaria - beef slices with papas arrugadas potatoes, mojo picon sauces, mojo verde and smoked, grilled romaine lettuceCrema Catalana - Spanish Catalan cream with lavender, raspberries and white chocolate
AppetizersBurrata di bufala with mango mousse and green pestoVitello tonnato with sageMini burgers with lamb and goat cheeseMini salads: with prosciutto, pistachios and sun-dried tomatoesLabneh with Zatara and Greek olive oilHummus with pickled lemonsBaked eggplant marinated in anchovy oilBread: homemade brioche, foccacia and Arabic pitaOne pot main courseLasagne al ragu from the Emilia Romagna regionDessertOne serving of tiramisu with cherry
StarterRosolje - matias and beetroot salad, with hints of citrus and nutsMain courseZander in chanterelle sauce, herbal mulgipuderDessertVastlakukkel - sweet yeast bun with whipped cream and cranberries
AppetizerSeaweed saladSoupMiso soup with tofu, wakame (seaweed), and chivesMain courseRoast duck served with teriyaki sauceorRoasted salmon marinated in miso pasteorUdon noodles fried with vegetables and a hint of plum sauceAdditions: beetroot, fresh vegetable mix with balsamic sauceDessertStrawberries in tempura batter with chocolate sauce
Cold appetizersHummus with botvin and fresh vegetablesMuhammara - Pepper paste with nuts and pomegranate molassesBaked eggplant with anchoviesMini-cakes with herbal curd and Kalamata-OliveSalad mix with dressingPita, baguette, olive oilHot appetizersSamosa with mutton and raita saucePadron peppersPatatas bravas with aioliMain coursePaella with chickenorVegetarian paellaDessertDulce de Leche cheesecake
SoupRoasted hokkaido pumpkin cream with ginger, coconut milk and sesame oil with roasted Brazil nutsMain courseRed lentil curry stew with vegetables, kaffir leaves and lemongrass served over cooked jasmine rice, sprinkled with fresh coriander and sesame seeds and drizzled with lime juiceDessertCoconut tapioca pudding
AppetizerWhite bean lard with smoked tofu and onion crackling served on a slice of homemade whole grain rye bread with pickled cucumberSoupOnion soup with croutonsMain courseBreton-style beansDessertApple pie served warm
To startMinestrone souporCreamy tomato soup with premium extra virgin olive oil, basil pesto, mascarpone cheese and cheese croutonsorPanzanella salad with burrataorCaprese salad with mozzarella di bufala, premium extra virgin olive oil, fresh ground pepper, Himalayan salt and fresh basil leavesMain courseBaked ossobuco in tomato sauce served on polentaorLazaniaorFettucine verde with spinach pesto, fried cheese and green vegetablesorRavioli stuffed with mascarpone cheese and spinach served in a light wine and butter emulsion with tomatoes, seasoned crudo ham and arugula saladorTagliatelle carbonara with aromatic guanciale, pecorino romano cheese, freshly ground pepper and premium country eggsorSaffron risotto with Italian carnaroli riceDessertPerfect Italian TiramisuorPanna cotta with raspberry mousseAll pastas are made from scratch by the chef with his own hands either on site or in advance - depending on the conditions, from the highest quality country eggs and original Italian semolina caputo rimacinata
SoupRoasted cauliflower cream soup with truffle oil, fried cauliflower florets, crunchy roasted nuts and chivesMain courseButter-roasted halibut fillet served over creamy mashed potatoes with St. Jacques clam beuerre blanc with a refreshing fennel saladDessertCreme brûlée with raspberries
AppetizerRoasted mackerel, pickled radish, cucumber, green pea puree, aromatic olive oil (green asparagus in the vege version)Main course IRisotto, asparagus, green peas, roasted sea bream, and Jerusalem artichoke chipsMain course IIDuck breast, sweet potato puree, branch broccoli and fondant potatoDessertChocolate tart with fruit
Appetizers - trilogyTrio on one plate:Grilled zucchini mini roulade with chickpea paste, young vegetables sprinkled with green olive oil with the aroma of spring vegetablesKing prawns marinated in lemongrass and kaffir with green asparagus, served on saffron creamBeef tenderloin roulade with white asparagus, organic sprouts and green pea and wasabi mousseIntermezzoLime and lemon sorbet on caramelized pineappleMain courseBeef tenderloin, New York style potato, grilled vegetables, asparagus, hollandaise sauce / pepper sauce / side: salad of wild lettuce, roasted peppers and garden dressingDessertCannelloni mango - passion fruit with lemon curd, puff pastry, caramel, enclosed in a white chocolate casing, almond crumble, roasted butter ice cream
