The traditional, lightly au gratin with brown sugar

With chocolate mousse, ganache and reduction of Port wine with candied grapes

Served with pears cooked in whit wine

With basil, leek, garlic, onion and tarragon

Beef rump cap Angus (USDA), roasted pork ribs with plums sauce, chicken breast with butter lemon and herbs and grill artisan chorizo (sausage). Choose 2 garnishes and 1 sauce

Baked tenderloin medallion on poached apple slices and Saanen (fresh) cheese with herbs, Tawny Osborne Port sauce

Beef tenderloin grilled. Two garnish and one sauce to choose

Traditional Argentinian grilled cut. Two garnish and one sauce to choose

with the traditional Brazilian cut, rump cap and garlic shrimps. Choose 2 garnishes

Beef tenderloin and jumbo shrimps with cashew nuts sauce