ENTRANTS - ENTRANTES – STARTERS


Fried goat cheese&sugarcoated prawns salad


Al dente vegetable salad with thai-style vinaigrette


Spinach salda with rice fry nudels and salad prawns


Syrian-style lamb salad with a personal touch


Tahi light soup,salad prawns and green shoots seasons


4 oriental vegetable & meat ravioli, served with Modena balsamic & soy vinaigrette


Micuit duck foie gras with truffles served on a plum-cake


3 pasta bundles filled with wild mushrooms and foie, served with truffled cream


Tuna cubes softly marinated in a mix of soy, garlic and ginger


Potato crispy pie with marinated salmon, bacon and our Chef’s sauce


Stir-fry tiger prawn with vegetables and spicy-hot red curry


Tuna tataki on a bed of japanese noodles, with a touch of miso


Rare magret of duck with asian fragrances


Ox fillet with grilled fresh foie-gras and garnish


Grilled hake, softly candied with coconut milk


Sugar-coated cod-fish served with Italian spicy peppers


Bread service.




ARROSSOS i RISOTTOS - ARROCES Y RISOTTOS- RICE DISHES&RISOTTOS ARROSSOS FETS EN PAELLA / EN PAELLA


Thai-style vegetarian stir-fry (Basmati rice)


Gorgonzola chesse with fry pita bred(arborio)


Chef’s style mountain rice, w/ botifarra sausage and wild mushrooms (Bomba rice)

Quail and king scalops juicy rice bound whit tête de moine (Basmati)

Wild mushroom risotto and grilled fresh foie, bound with parmiggiano (Arborio rice)

Red prawn and farmed clam risotto, bound with gruyère (Carnaroli rice)

Creamy risotto with crayfish, bound with idiazábal cheese (Arborio rice))

Creamy squid risotto, bound with parmiggiano cheese and squid ink (Carnaroli rice)

Safron risotto with mushroom bound with goat cheesse (Carnaroli rice)

Creamy green asparragus and “ñora” risotto mixed with mascarpone(Arborio rice)

Camembert cheesse risotto with nuts and red marmalade

Flavored butter truffe risotto with parmesano cheese( Arborio rice)

Rice mixed with genovesse pesto(carnaroli)

Bread service.