Main Courses

tabbouleh with cashew nuts and mini confit vegetables

potatoes, mushrooms and broccoli sautée

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

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

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

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

slowly roasted lamb with aromatic broth

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

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

sautéed spätzle with cherry tomatoes, celery and smoked paprika

fettuccine with sage butter

paris, shiitake and funghi risotto