Sautéed filet of brill with a muslin of parsnip and a sauce verte     € 27,50

Angler fish from the “green egg” with green asparagus and a Brouilly jus de veau

Braised Paupiette of baby sole on spring vegetables with a sauce of basil and balsamic

Stone bass sautéed on the skin with couscous and a sauce of puffed tomatoes and olives

Combination of tuna, gamba and king crab from the “green egg” with a Peking duck

King crab from the Bering sea served in the shell with Malay black pepper sauce

Barbecued lobster from the “green egg” with a basil butter

Fishes curry: red fish curry with lemon sole, gamba and scallop. Can be served with half a lobster

In salt crust baked sea bream, filleted and served at your table (2 pers.)

Old fashioned tournedos with a sauce béarnaise and homemade fries

Filet of Iberico perfumed with 30 year old Olorosso sherry flame roasted, Iberico burger on mushrooms and onions and Iberico Lomo ton sur ton

 Steak tartar of raw filet of beef, prepared at your table, served with home made fries and salad