The tuna is infused with a smoky aroma and lightly sautéed on the surface. It is then combined with barley and walnuts and seasoned with Olive oil, salt and pepper. It is decorated with orange, okra, chervil and cranberries, and served with orange sauce.

Chef's recommended soup will be served.

Iberian pork is roasted and mixed with Dijon mustard, then breadcrumbed with coconut oil, sliced almonds, Cajun powder, etc., and then roasted. The outside is fragrant and the inside is very juicy. It is served with a refreshing sauce made from strained pineapple and coconut.

We offer a terrine of grapefruit and orange jelly. The sauce made from orange and grapefruit juice and the fresh citrus fruit served with vanilla ice cream make this a perfect dessert for the summer season.