END-OF-YEAR FESTIVE SEASON

Gambas a la plancha with garlic

or

Pate of patridge, wild croquette, chutney and toast

• •

Turbot with buttersauce, winter vegetables and duchesse

or

Venison filet with hunter sauce, garnish and almond croquettes

• •

Timbal of chocolate with red fruit coulis

or

Samba Buchetta mango passion