Appetizer Fish Dish Meat Dish Dessert Wine pairing included

Selection of Butters

Roasted Pumpkin in Cream

Stuffed Squid (scarlet shrimp, chorizo) Scarlet Shrimp (tartare and braised) Velouté of Shrimp (sauce) Sea Fingers

Seasonal Mushrooms (Fresh and textures) Truffled Yolk Kataifi Crisp Alheira Sausage

Supreme Pheasant Game and Foie Gras Mousse Artisanal Bagel Pheasant Jus (sauce) Apple Textures

Lobster (grilled) Roasted vegetable dumpling Lobster bisque

Clams Olive Oil Garlic Cilantro White Wine

Sautéed Prawns Olive Oil Garlic Brandy Cilantro

Grouper (steamed) Jerusalem Artichoke (purée) Autumn Vegetables (stewed)

Monkfish (low-temperature loin)\nIberian Ham Bellota\nPotato Brandade (ham, shallot and herbs)\nPepper (roasted)\nRomesco (sauce)

Fish (of the day) Clams Mussels Prawns New Potato

Octopus Sweet potato Clams Mussels

Octopus Olive Oil Garlic New Potato

Veal (sirloin)\nOlive oil\nGarlic\nIberian Ham\nPotato\nTraditional sauce

Ox (flank and cheek) Roasted tomato ravioli Chanterelles

Lamb (low temperature)\nHokkaido Pumpkin Purée\nBraised Cabbage and Roasted Eggplant\nDiced Potatoes\nJus

Turbot from the Sea in Papillote (whole fish) Organic Vegetables Meuniere (sauce)

Slow-cooked Pork Belly Lace Potatoes Wild Mushrooms Jus

Truffled French Fries and Parmigiano Mushrooms (Ragout) Béarnais (Sauce)

Fish (of the day) Sweet potato (roasted) Chef's salad Meuniere (sauce)

Truffled French Fries and Parmigiano Mushrooms (Ragout) Béarnais (Sauce)

Lobster (fresh)\nLobster Risotto\nTomato and Kaffir Lime Tartare\nChampagne (sauce)

Clam Ravioli Clams and Scallops Clam velvety with coriander

Fregola and Roasted Pumpkin Ceps Hazelnuts

Fish (of the day) Potato Vegetables

French fries

Chef's Special Starter Salt-Crusted Sea Bass (2kg +-)\nChef's Special Dessert

Chef's Appetizer Beef Wellington Chef's Dessert