``SUN`` MENU
Tuesday to Friday Noon to Full Board
( Except Holidays )

Crème Brûlée | Foie Gras | Mistela
Mackerel | “Ajoblanco” | Dill | Radish
STARTERS
Beef Carpaccio |
Crab Ball | Chard | Packchoy | Saracen Bread | Bisque
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Greenotto | Carnaroli | Razor Clams |
Lemon | Onion | Sea Urchin
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Sorbet | Green Tea | Piperita Mintt
MAIN COURSE
Free Range Chicken “Label Rouge” |
Beetroot Romesco | Wild Mushrooms | Sweet Potato
DESSERT
Panna Cotta | Smoked Rosemary |
Honey | Banana | Saffron | Apricot
