Tapenade with Garlic Croutons
Petit Farcis with Veal Stuffed Vegetables
Ratatouille with Feta Cheese
Marinated Sweet Peppers
Marinated Beetroot
Burrata with Cherry Tomatoes and Basil
Gratinated Oysters
Niçoise Salad
Green Lentil Salad with Apple and Burnt Tomatoes
Endives Salad with Gorgonzola and Caramelized Walnuts
Sweet Corn Salad with Pomegranate and Herbs
French Beans Salad with Foie Gras
Runner Beans Salad with Artichoke
Cured Sirloin with Pickle Dressing
Yellowtail Carpaccio with Guacamole and Citrus Dressing
Tuna Carpaccio
Thinly Sliced Octopus with Lemon and Green Chilli Dressing
Tuna Tartare
Warm Prawns with Olive and Lemon Juice
Salt Cod Croquettes with Roasted Pepper Relish
Crispy Squid with Paprika and Green Chilli
Snails with Garlic Butter and Parsley
Homemade Gnocchi with Cherry Tomato
Linguine Pasta with Venetian Clams
Homemade Pappardelle with Veal Ragout
Homemade Rigatoni with Cream and Parmesan
Grilled Chilean Bass with Chilli and Lemon Confit
Charcoal Grilled Red Bream
Salt Baked Sea Bass with Artichokes and Tomatoes
Pan Fried Dover Sole with Grain Mustard
Turbot with Artichokes, Chorizo, White Wine and Olive Oil
Grilled Rib Eye Steak 400gr
Grilled “Black Onyx” Sirloin Steak
Marinated Lamb Cutlets with Olive, Aubergine Caviar and Pine Nuts
Marinated Baby Chicken
Slow Cooked Duck Legs with Orange Glaze
Grilled Sagabuta Pork
Sagabuta Pork with Chimichurri
Broccolini with Chilli and Ginger
Green Beans with Garlic Oil
Potatoe Gratin
Mixed Leaf Salad
Homemade French Fries
Whole Roast Black Leg Chicken with Foie Gras (Subject to availability)
Black Onyx Porterhouse Steak (Subject to availability)
Rack of Lamb with Spiced Couscous (Subject to availability)
Warm Chocolate Mousse with Malt Ice Cream
French Toast with Spice Ice Cream
Vanilla Cheesecake with a Berry Compote
Thin Sliced Apple Tart with Vanilla Ice Cream
Vanilla Crème Brûlée
Strawberry, Coconut, Passion Fruit, Pineapple-Mint
Lemon Sorbet with Vodka