LAKE FISH PATES (TROUT AND WHITEFISH), MAYONNAISE AND CHAR MOUSSE WITH TOAST (1,3,4,7)

WARM VEGETABLE TARTLETS (3,7)

HAM AND CHEESE QUICHE (1,3,7)

MARINATED LAKE FISH, ONION, BAY AND VINEGAR SAUCE (1,4,5,9)

SWEET AND SOUR VEGETABLES (GF) (5)

WARM TACO WITH GOAT CHEESE, RED CABBAGE AND ANCHOVIES FROM THE CANTABRIAN SEA (1,4,7)

LOCAL BEEF TARTARE WITH PARMESAN FONDUE AND caramelized onion (GF) (3,7)

DILL AND WILD FENNEL-FLAVOURED MARINATED trout WITH yogurt sauce (gf) (4,7)

WARM PRAWNS, CHERRY TOMATOES, basil and red onion (GF) (2)

SELECTION OF BLUE CHEESE (GF) (7)

HOMEMADE TAGLIOLINI WITH LAKE-FISH RAGOUT (1,3,4)

RISOTTO WITH PERCH FILLET (MINIMUM FOR 2) (1,4,7)

POTATO GNOCCHI, AUBERGINES, TOMATO SAUCE AND SALTED RICOTTA (1,3,4,7)

TORTELLI, BUFFALO RICOTTA AND SCAMORZA, TOMATO AND BASIL SAUCE (1,3,7)

BEEF STEW-FILLED RAVIOLI, DEMI-GLACE SAUCE (1,3,5,7,9)

ROAST RACK OF LAMB WITH RED BERRY SAUCE (GF)

DUCK, BREAST AND TERRINE, ORANGE JELLY AND BRAISED ENDIVE (SG) (7,9)

SEARED BEEF ENTRECÔTE (BLACK ANGUS), PESTEDA (TYPICAL SEASONING MIX WITH HERBS AND SPICES) AND PAK CHOI (GF)

FRIED PERCH FILLET (1,3,4,5)

PIKE-PERCH WITH CHOPPED ANCHOVIES, CAPERS AND PARSLEY (GF) (4)

CATCH OF THE DAY IN SALT CRUST (MINIMUM FOR 2) (GF) (4,5)

CHIPS (5) (GF)

GREEN SALAD

MIXED SALAD

BOILED VEGETABLES

Bread and cover