Lettuce mix and selection of tender shoots, accompanied by crudités.
Appetizers: Ratte potato and spinach salad with red pepper powder and anchovies in vinegar
Red cabbage salad with broccoli, orange and cherry vinaigrette
Soup or cream: Creamy beet soup with pineapple pieces,
Hake soup with radish.
Pasta or rice: Black rice with prawns and mussels
Traditional dish: Pork ragout with vegetables; vegetables Moussaka.
Meat: Confit duck gnocchi sautéed with pear
Fish: Baked croaker with beans, zucchini and asparagus sautéed
Side dish: Baked potatoes,
Steamed vegetables.
Desserts: Seasonal fruit, Pineapple and raspberries dessert, Tart assortment chosen by the Chef (2 varieties),
Chocolate brownie, Soup of watermelon and coconut
