Kamchatka Crab Salad swedish style

Red King Prawns with Garlic Sauce (each)

Grilled Cray Fish with Butter or Garlic Sauce

Grilled Lobster (Kg.)

Grilled Tuna from Almandraba with vegetable Risotto

Wild Seabass fried in Butter with Capers

Grilled Cutlet of Veal

Homemade Desconstructed Banoffe Pie (Please check availability)

Almandraba tuna tartar on a bed of avocado with toast

Western King prawns in chili garlic herb sauce “Pil-Pil”

Pata negra de bellota cured ham from our very own selection

Beef tenderloin carpaccio with rocket, Parmesan cheese and fresh truffle

Los Bandidos delights, a selection of six small starters

Homemade terrine of duck foie gras

Snails in garlic herb butter

Mussels au gratin with creamed spinach and Emmental cheesse

Asparagus au gratin and smoked salmon

Creamed Chantarelle Mushrooms on Butter-fried Toast

Melon with Pata negra de bellota cured ham from our very own selection

Norwegian smoked salmon served with red onion and toast

Marinated salmon “gravlax” and Swedish mustard sauce

Salmon tartar served with Norwegian smoked salmon and toast

Skagen, Norwegian prawns with dill on avocado

Avocado with Norwegian prawns and cocktail sauce

Cherry tomatoes, fresh goat cheese, basil flavored

Mixed salad with our very own vinaigrette or with Roquefort, cheese

The classic Caesar salad

Pata Negra gran reserva cured ham and deep-fried Camembret

Fish and seafood salad with shallost, red bell pepper and our very own vinaigrette

Cream and soup of the day (please check availability)

Homemade consommé with Parmesan cheese crisp

“Tricolour” spaghettini, curry-flavoured with vegetables and King prawns

Bavette with marinated King prawns, chili, cream, Parmesan and rocket

Spaghettini with king prawns in chili garlic herb sauce

Spaghettini with Roquefort sauce and beef tenderloin strips

Spaghettini with our very  own oregano-flavoured Bolognese sauce

Green fettuccine, mushrooms and cream au gratin

Curry-flavoured lobster fricassee on a bed of fettuccine

Grilled turbot, boiled potatoes and hollandaise sauce

Breaded sole pan-fried in herb butter

John Dory à la “Dieppoise” with king prawns and mussels in white wine sauce and creamed spinach

Suprême of turbot with mashed potatoes flavored with “Kamchatka” crab and fresh spicy chili

John Dory in grainy mustard sauce or a bed of green fettuccine

Grilled sole with hollandaise sauce or pan-fried in butter

Grilled Norwegian salmon, herb-flavoured hollandaise sauce and asparagus

Bacon-wrapped beef tenderloin, medallion of fresh foie gras, Bordelaise sauce, vegetables and Lyonnaise potatoes

Beef tenderloin with five-pepper sauce or char-grilled with béarnaise sauce, vegetables and Lyonnaise potatoes

Chateaubriand with béarnaise sauce, vegetables and Lyonnaise potatoes (min. of 2 people)

Fondue bourguignonne with six sauces (min. of 2 people )(Please check availability)

Emincé of beef tenderloin with Bordelaise sauce with creamed spinach and potato au grtin

Entrecôte wiht five-pepper sauce or Grilled with béarnaise sauce

Veal Entrecôte with creamed chantarelle mushrooms

Bavarian cheese-stuffed veal tenderloin with medallion of fresh foie gras

Vienense style veal escalope with Lyonnaise potatoes and vegetables or spaghetti napolitana

Veal fillets in Marsala wine,mushrooms and Duchesse Potatoes

Shoulder of Suckling lamb with crispy garlic and White beans

Baby lamb chops with cripy gralic

Grilled suprême of Baby lamb on a bed of boletus mushroom risotto

Medallions of Duck breast with cassis sauce or five-pepper sauce with potato au gratin

Cover charge per person