Restaurant menu «Grand Cru»
Starters & salade
Kidneys in Sherry Oloroso and celery parmentier 125g |
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Salad caesar grand cru with rabbit 200g |
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Salmon tartare with hummus of beatroot and argan oil 180g |
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Beef carpaccio with pearls of mustard and tomato chutney 170g |
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Goat cheese salad, raviolli with cherry and pine nut oil 180g |
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Smoked mozzarella di bufala with duck jamon and beatroot pesto 180g |
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Warm octopus salad in Galician style 215g |
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Foie gras with consomme of the duck and bruschetta of polenta 210g |
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Grilled scallops with green asparagus risotto and parmesan mousse 210g |
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