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Scallops and gambas marinated "en ceviché", served hot
Royal sea bream "à la plancha", served with petals of fennel and poivrade of artichokes
Fillet of bass tempura, with thick and crusty slice of bacon
Scottish salmon certified "red label", served with melted spicy aubergines with sesame
Sauted lobster with chanterelles and almonds, linguines and fine lobster bisque
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