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Bread from our workshop.

House snack.

Mediterranean oyster with celery, apple, vermouth, and lemon

Prawn croquette with piquillo sauce.

Red tuna sashimi with Japanese dressing, wakame, wasabi, and sesame.

Marinated salmon with mignonette onion, raspberry, beetroot, chili, and mustard.

Scallop ceviche with tiger’s milk, yellow chili, jalapeños, and ginger sorbet.

Sorbet of the day.

Lobster with truffle ravioli, white wine, and garlic.

Special dessert.