Main courses

Vanilla Turbot Steak with is foam, grilled artichokes, licorice sauce

Crunchy Octopus and grilled Mussels, olives and potatoes foam

Duck breast, red Port sauce, bitter-sweet Borettane onions, chestnuts cream

Beef Tenderloin, green pepper sauce, potatoes millefeuille, thyme and capers

Red wine braised Veal cheek, polenta cream, hazelnuts mayo and buttered spinach