Chicken breast stuffed with Gouda cheese and ham, slightly breaded, served with mushrooms sauce, baked potatoes and sautéed vegetables
Archives: Platos
Chicken breast “Segovia”
wrapped en spanish Serrano ham, Port Tawny Osborne reduction, served on risotto with mushrooms, basil and Parmesan cheese
Chicken breast “a l’orange”
pan-fried chicken breast, orange sauce with ginger, cous cous with raisins, dried tomato, prunes and mint
Octopus “Harissa”
sauce with roasted peppers, cumin, lemon, coriander and chilli, vegetables with butter and mint, arancini (breaded risotto and mushroom cakes) (slightly spicy)
Tuna steak “Coconut”
in a coconut crust with sweet chilli orange sauce, sautéed Chinese mustard and mashed sweet potato
Jumbo shrimps with bisque
Jumbo shrimps, fettucini, bisque and Parmesan cheese
Corvina “Dijonaise”
sea bass fillet with Dijon mustard sauce, potato gnocchi sautéed with butter, parmesan, confit cherry tomatoes, olives and artichokes
Salmon with sweet potato and walnuts
baked salmon fillet on top of mashed sweet potato with walnuts, mango sauce with orange and rosemary, Cocore squash and candied cherry tomatoes in white wine and butter
Salmon steak “á la boulangère”
honey, dill and Caprice cheese with garlic crust, sauteed potatoes, cherry tomatoes, basil, peas and red onions
Fetuccini “alla panna verde”
Creamy herb sauce with seafood and capers