Red fruit salad with a walnuts and raspberry sauce, strawberry vinaigrette and crispy goats cheese
Variety of lettuce mixed with goat’s cheese, Gouda, Camembert, pears, croutons, walnuts, rocket leafs and dates enriched with a walnut-balsamic dressing.
A warm couscous salad with fresh vegetables and raisins, decorated with a skewer of king prawns, griddled vegetables and a green herb and garlic dressing.
Mixed lettuce with crispy bacon, sunflower seeds, sun dried tomatoes, croutons, cucumber, apple and honey mustard dressing. (With Gouda and goat’s cheese sup. 2.50 euros).
King prawns wrapped in a potato nest and deep-fried. Served with a salad garnish and sweet chili sauce
Thin slices of tender Irish beef, decorated with Parmesan cheese and a homemade pesto with toasted pine nuts.
Delicious pâté accompanied by a blueberry and brandy sauce, and mini toasts
Puff pastry stuffed with prawns and boletus mushrooms with American mint sauce
Tataki of tuna with a crispy black and white sesame seed crust accompanied by teriyaki sauce, smoked olive oil and fried cashew nuts
King prawns and vegetables wrapped up in a crispy filo parcel accompanied by a tomato and oregano jam.
Mousse of Black olives with sesame seeds and pita bread
Confit duck leg with a strawberry, whiskey and black pepper sauce, served on a bed of potatoes and seasonal vegetables.
Fillet steak of South African crocodile (150 gr.) with Mediterranean chutney, served with a potatoes and vegetable garnish.
Australian kangaroo tenderloin, served with seasonal vegetables and potatoes and the sauce of your choice.
Chicken chunks stir fried with fresh vegetables and finished with a Tahi sweet & sour sauce, served with rice.
First class ox fillet steak, served with seasonal vegetables and potatoes, and the sauce of your choice.
Indonesian marinated chicken breast served with rice, prawn crackers and a peanut sauce.
Braised lamb with cous cous & pita bread
Thin fillets of tasty Iberian pork served with seasonal vegetables and potatoes and the sauce of your choice.
- Sauce of 4 cheeses with thyme
- Sauce of figs with caramelised red onion
- Sauce of wild mushrooms and black truffle oil
- Buttersauce of dried tomatoes, garlic, basil and parmesan cheese
- Soft “old” Mustard sauce
Pan fried salmon supreme with a soft “old mustard” sauce, served on a bed of seasonal vegetables and potatoes
Tender fillet of fresh cod gratinated in the oven, served with piquillo peppers filled with cream cheese and asparagus, potatoes and a cava & chive sauce.
King prawns stir fried with fresh vegetables and finished with a Thai sweet & sour sauce, served with noodles.
Black tagliatelle with king prawns, rocket leafs and a smoked garlic, cream and white wine sauce.
Risotto of boletus mushrooms and wild asparagus with a broth of beef and an escalope of foie gras
Pasta tortiglioni with mushrooms, rocket leafs and a smoked garlic, cream and white wine sauce.
Stir fried fresh vegetables finished with a Thai sweet & sour sauce and served with noodles.
A warm cous cous salad with fresh vegetables and raisins, served with griddled vegetables and a green herb and garlic dressing.
Pancakes of courgette and feta cheese served with a risotto of mushrooms and parmesan cheese
Risotto of boletus mushrooms and wild asparagus with a vegetable broth
Dark chocolate brownie with vanilla ice-cream and caramelized nuts
Guinness & chocolate cake with cream cheese frosting
Blackberry and champagne sorbet served in a chocolate tulip
Exotic & creamy mango mousse
Artistic chocolate coulant with orange cream and mango ice cream.
Goat cheese froth with a kiwi coulis