Starters
Pink Salmon marinate with Oranges and Lime
With avocado and quenette purée
Grilled Goat Provolone cheese with Baked verdures
Dressing with olive oil and jerky from parma´s ham
Octopus, big Oyster s And Mussels, on shell, with Shrimps
Served with echalote´s balsam and oysters sauce
Main Courses
Sorrentini with Pork shoulder Baked
Served with a creamy sauce from black beer
Pink Salmon stuffed with Haddock and Shrimps
Served with king prawns sauce and broken potatoes
Red Ocean Octopus, ser ved with Chandon foam and fresh Mushrooms
With saeasonal paprikas and pearls Parissien
Stuffed Loin with sliced Verdures spreaded with Spices
Garnished with andinian potatoes and little tomatos
Trout Rolls with Vegetables cream and Shrimps
Garnished with potatoes croquettes breaded in Panko