Classics
Seabass like the oldies,
over sautéed spinach in red wine reduction,
grilled potatoes and a capers black butter sauce
Grouper confit with squid risotto,
served with sautéed spinachs and a tomato sauce
New specials
“Dijones” tuna,
grilled, in an orange mustard sauce,
garnished with paria cheese polenta cake,
sautéed japanese pickle and watercress
“Limonera” seabass,
steamed and covered in a mirasol citric cream,
served with corn and egg sautéed mixture,
confited chili and white rice
Pacific salmon,
from our sea to our grill, in a king crab sauce,
garnished with an oriental rice with chinese beans and ginger
Iberic seabass,
grilled in a smoked ham crust, with almonds sauce
and garnished with vegetables “atamalada” quinoa
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