Lettuce mix and selection of tender shoots, accompanied by crudités
Appetizers: Greek salad with feta cheese and black olive (Kalamata)
Roast peppers with tuna
Soup or cream: Hake soup with radish
Pasta or rice: Basmati rice sautéed with curry and spinach
Meat: Beef leg confit with porto wine reduction
Fish: Grilled sea bream in Vizcaina sauce
Side dish: Gratin potatoes
Steamed vegetables
Desserts: seasonal fruit, cherry pastry, profiterole stuffed with cream (milk),
Tart assortment chosen by the Chef (2 varieties)
