Seafood Main courses

Turbot fillet stuffed with spinach and truffle, baked in puff pastry, served with Brussels sprouts cooked with mustard seeds and burnt lemon sauce.

Mackerel cooked twice, fried and grilled, beetroot cooked in the oven with orange and their cream.

Fried prowns, scampi, calamari and vegetables in chickpea batter and Green tomato sweet and sour sauce.