Lunch menu

From October 16th to 20th

Choose a starter, a main and dessert

 

Endive salad, sour apple, walnuts, blue cheese and anchovy vinaigrette

.

Mushroom risotto and green asparagus

.

Stewed peas and poached egg

  .   .   .   .

Fish of the day, potato cream and lime

.

Thon “marmitako”

.

Slow-cooked beef and sautéed wheat

.

Pork tenderloin, pear chutney and corn cream