turbo fish grilled fillet with green tea butter and Jerusalem artichokes puree, vegetables

Roasted scallops with watercress pesto on braised chicory, boiled potatoes and vegetables

Lamb fillet roasted with thyme and old Port wine

Beef medallions with sauted fresh boletes

all our meats are served with grated and fried potatoes with parsnip, sweet potatoes, carrots and vegetables

Creme brulee with Tonka nut

Crumble with autumn fruit and speculos

chocolat Fondant cooked minute (15 minutes to wait)

Cheese plate