Executive menu
Week 3/3 to 3/7
Starters
Chilled Pea Soup
with mint
Penne Rigate
with Bolognese sauce and crispy Parmesan
Cod and White Bean Salad
Mains
Carrot and Pecorino Risotto
Grilled Salmon
with smoked eggplant purée and lamb’s lettuce pesto
Beef Bourguignon
with potato wedges
Desserts
Pineapple Sponge Cake
with Malibu ganache
Fresh fruit salad
served with citrus icecream
Mini Gin&Tonic
of Bombay Sapphire and fiver tree tonic
Red wine Arnegui
| D.O. La Rioja | 100% Tempranillo
White wine Adra
| D.O. Rueda | 100% Verdejo
32€ (VAT included)
Product treatment according to what is established in decree anisakiasis prevention.
Allergen information at your disposal. If you have an intolerance please let us know so that we act accordingly eu regulation 1164/2011.