Menu of the week

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Menu 22.-

From January 26th to 30th 2015

  • Monday
    • Tortellini style ravioles of oxtail, mashed Vitelotte potatoes, light foam flavored with duck foie gras
  • Tuesday
    • Duck leg confit, gourd cooked like a Tatin, seasonal vegetables
  • Wednesday
    • Creamy risotto Arborio, sautéed squids with black olive oil
  • Thursday
    • Roasted piece of beef, thin slices of fried potatoes, seasonal mushrooms
  • Friday
    • Fried Black Tiger shrimps, vegetables balls, Asian flavored light foam
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