Menu
from the orchard
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Vegetable 'cannelloni' filled with carrot hummus and creamy avocado and pistachio
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Burrata in 'salmorejo' sprinkled in parmesan crumble
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Crispy ravioli filled with tomato and feta in creamy basil and mint sauce
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Mushroom and parmesan lasagna in creamy porcini sauce
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from the sea
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Prawn tartare in a lime and yuzu emulsion
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'Moqueca' rice in coconut cream and sautéed prawns
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Cod with sautéed snow peas and quince in 'pesos' cream
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swordfish tataki in teriyaki and vegetable crudites
from the farm
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Thai-style marinated skrit steak on 'matanza' parmentier
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Duck magret al 'cafe parís'
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Milk pork 'au jus' on parsnip parmentier
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STeak tartare
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the DESSERTS
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Coulant with white chocolate
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Chocolate whim drizzled in dark chocolate and flour de sel
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Crème of cheesecake