| |
| Main
Course |
| |
| Twin
Crab Cakes with Zucchini and Romesco
sauce |
$
25.00 |
| Black Ink
Paella with Shrimp, Mussels, Clams and
Monkfish |
19.00
|
| Grilled
Whole Lobster 13/4 Lb. with Truffle
Butter |
29.00
|
| Roasted
Cod Filet over a Potato Gratin, Rosemary
Essence |
22.00
|
| Grilled
Salmon Filet over Sautéed Swiss Chard
with raisins and Pine Nuts |
17.00 |
| Black Angus
Filet of Beef with Potato and Chevre
Gratin and Marrow-Parsley Sauce |
27.00 |
| Roasted
Farm Chicken Catalan with Fricassee
of Potato and baby Artichoke |
17.00 |
| Grilled
New York Strip (14oz) with Cabrales
Cheese Sauce and Roasted Potatoes |
25.00 |
| Saddle
of Rabbit with a Light Basil Cream Sauce
and Sweet Potato Ravioli |
22.00 |
| Osso Bucco
(Veal Shank) with Dry Apricots and Amontillado
Sherry |
22.00 |
|
