Starters

halibut fillet with spinach, tomato confit and spiced mashed japanese pumpkin

halibut fillet in tropical sauce with coconut milk, shimeji mushrooms, échalote and broccoli

halibut fillet with creamy lemon and mint sauce and black rice with tomatoes, celery and almonds

tabbouleh with cashew nuts and mini confit vegetables

potatoes, mushrooms and broccoli sautée

large shrimp flambéed with Gabriela cachaça from Paraty-RJ - aged with cloves and cinnamon - and served with squid ink spaghetti.

shrimp skewers; capellini pasta broken into pieces, roasted in olive oil and cooked in shrimp broth; creamy "bisque"

large shrimp on creamy mush with "Bragança" cassava flour, aromatic broth and vegetables

black olives, eggplant, zucchini and tomato sautée with olive oil. Finished with goat cheese

sautéed jasmine rice with duck breast pieces, sausage, shimeji, pod, carrot and jambu flower infusion

the noblest part of the leg of the lamb, served with roti sauce and roasted vegetables

slowly roasted lamb with aromatic broth

grilled Black Angus steak, purple sweet potato puree and mustard sauce

fettuccine with sage butter

sautéed spätzle with cherry tomatoes, celery and smoked paprika

paris, shiitake and funghi risotto