served Monday to Friday,
not available for Vanlentine's Day
served Monday to Friday,
not available for Vanlentine's Day
|
Aziz Bhatti & Erik Lindelauf
The Master Chefs present:
Warm Appetizers
| Slightly warmed Zélande oysters “florentine” with a shallot champagne butter sauce |
30,00 |
| With sliced black truffle |
40,00 |
| |
|
| SP Homage to my Master Abel Bernard, owner of “La Cravache d’Or” |
SP 39,00 |
| Instant smoked sea bass, sprinkled with truffle julienne and served with “jus de truffe” dressing |
49,00 |
| |
|
Sautéed fresh foie gras, on a bed of spinach shoot
Strings of carrots cooked with acacia honey and aged Xeres vinegar sauce |
39,00 |
| |
|
| SP Gamberoni from Genova Bay sealed in steaming olive oil |
SP 33,00 |
| Fettuccine of fresh vegetables with tomato sauce perfumed with cardamom |
43,00 |
| |
|
| SP Braised filet of red mullet wrapped with potatoes and black winter truffles |
SP 39,00 |
| Salad of greens, fresh herbs and “jus de truffe” vinaigrette |
49,00 |
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