Main Courses

Orange wood smoked salmon

116,00

tabbouleh with cashew nuts and mini confit vegetables

Grilled salmon in orange and mustard sauce

116,00

potatoes, mushrooms and broccoli sautée

La Morue

118,00

sliced ​​cod, carrots, cherry tomatoes, red peppers, black olives, crispy garlic, noisette potatoes and quail egg

Shrimp on creamy cassava mush

128,00

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

Fideuà

138,00

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

Mediterranean risotto with basil pesto

68,00

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

Duck rice

89,00

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

Lamb and leeks risotto

84,00

slowly roasted lamb with aromatic broth

Lamb Shanks

128,00

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

Rib-Eye

152,00

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

Fillet medallion with Brie cheese

108,00

sautéed spätzle with cherry tomatoes, celery and smoked paprika

Fillet medallion with porcini mushrooms sauce

108,00

fettuccine with sage butter

Filet medallion with mushrooms

126,00

paris, shiitake and funghi risotto

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