Tagliolini with pan fried cod, shrimps,
leeks and citrus sauce.
Main Courses
Ling a’la florentine
With potatoes, spinach, sweet peppers,
creamy gorgonzola and lovage sauce.
Baked Sweet potatoes
With thyme and garlic, chickpeas,
roasted cashews, mushrooms,
ruccola and coconut sauce.
Roasted cauliflower
Garlic roasted cauliflower with cashew puree,
dried tomatoes and salad.
Pan fried cod
With basil pesto, sweet potatoe puree,
roasted peppers, potatoes,
mandarin glaze and crispy basil.
Pan fried salmon
On a bed of barley with blue cheese
and celeriac, wild mushrooms, leeks
and red wine sauce with raisins.
Lamb ribeye
Creamy mashed potatoes with pumpkin,
baked parsnips, carrots, romaine lettuce
and truffle – butter glaze.
Beef tenderloin
With potatoes, browned cauliflower puree,
broccoli, mushrooms, red onions
mustard seeds and beetroot mint sauce.