Served Monday to Friday (except holidays), lunch only.
BREADED PORK TERRINE AND HERB SALAD.
SPAGHETTI WITH BEEF, BACON, AND MUSHROOM RAGU. (FINISHED WITH GOAT CHEESE).
NUT CAKE WITH PRUNES AND DULCE DE LECHE.
Served Monday to Saturday and holidays, dinner only.
CHICKEN AND SHRIMP WONTONS (3 PIECES)
TOP SIRLOIN STEAK (BOMBOM DE ALCATRA), POIVRE SAUCE AND FRENCH FRIES.
ESTHER'S BRIOCHE AND SALTED CARAMEL ICE CREAM.
SEIVAL BRUT MIOLO.
A 6-course experience, providing a complete gastronomic journey, developed by Chef Benoit Mathurin.
