Mix of leaves with Caesar sauce, mountain cheese chips, croutons, fried capers and breaded shrimp and chili sauce.
White fish with lemon pepper crust, with a Baroa potato mouseline scented with coconut milk and red fruit sauce.
Filet mingnon with mushroom crust, roasted carrot and thyme risotto with demi-glace sauce, brulet onion and fragrant basil oil.
Brownie Red Velvet with white chocolate and cognac mousse, walnut and red fruit farofa.
Menu EIGHTEEN +
Caesar salad with breaded shrimp and chilli sauce.
Salmon with peanut crumble in sparkling wine sauce, aligot in 3 textures and rose scent.
Fillet stuffed with brie cheese in port wine sauce, black risotto scented with basil and catuaba foam.
Strawberry popsicle with red fruit syrup with catuaba, a chocolate candy with coffee and a shot of liquor.
Caesar salad with chili sauce
Fried cassava mouseline with Sicilian lemon zest with salmoejo sauce and crispy capers.
Cabotiá strawberry risotto with leeks, accompanied by strawberry crisp and crunchy seeds.
Vegan brownie with red fruit coulis, vegan ice cream and coral tuile.