Current Menus
Lunch menu.
2 starters for share + main course + dessert
2 starters (both are served):
Traditional olive oil flatbread with slow-cooked acorn-fed pork neck and tartar sauce
Artichokes with citrus parmentier and foie gras
Main course to choose:
Creamy free-range chicken rice with pumpkin and seasonal mushrooms.(minimum 2 people)
Grilled duck magret with rutabaga toffee and seasonal mushrooms.
Black bean stew with baby cuttlefish and blanquet (white sausage).
Desalted and confit cod with a stew of its tripe, verdina beans and Swiss chard. +12,50€
Grilled local fish with a stew of cardoon, artichoke, cured beef and celeriac cappuccino. +14€.
Whole roasted fish over a wood fire, vegetable garnish. + supplement according to market.
Grilled cut of aged beef tenderloin with parsnip textures, kale and brandy sauce. +13€
Venison loin with truffled Jerusalem artichoke, portobello mushroom, truffled demi-glace and truffle slices. +13€
Shoulder of goat kid cooked at low temperature with french fries +17€.
Wood-fired prime rib of beef, maturing for 45 days, with french fries +44€/kg
Individual dessert:
Strawberries marinated in mint and balsamic vinegar over vanilla cream
2 starters (both are served):
Traditional olive oil flatbread with slow-cooked acorn-fed pork neck and tartar sauce
Artichokes with citrus parmentier and foie gras
Main course to choose:
Creamy free-range chicken rice with pumpkin and seasonal mushrooms.(minimum 2 people)
Grilled duck magret with rutabaga toffee and seasonal mushrooms.
Black bean stew with baby cuttlefish and blanquet (white sausage).
Desalted and confit cod with a stew of its tripe, verdina beans and Swiss chard. +12,50€
Grilled local fish with a stew of cardoon, artichoke, cured beef and celeriac cappuccino. +14€.
Whole roasted fish over a wood fire, vegetable garnish. + supplement according to market.
Grilled cut of aged beef tenderloin with parsnip textures, kale and brandy sauce. +13€
Venison loin with truffled Jerusalem artichoke, portobello mushroom, truffled demi-glace and truffle slices. +13€
Shoulder of goat kid cooked at low temperature with french fries +17€.
Wood-fired prime rib of beef, maturing for 45 days, with french fries +44€/kg
Individual dessert:
Strawberries marinated in mint and balsamic vinegar over vanilla cream
40€ Per person
* Served for lunch Tuesday to Friday. Except holidays. Served to full table.
