D.Steak House

Salad of three types of tomatoes with cucumber, spring onion and herbs.

Salad with goat cheese, marinated red beet and lamb's lettuce.

Fennel salad with orange and citrus vinaigrette.

Beef broth with meatballs and vegetables.

Simmental marrow bones with caramelized onion and mushrooms.

Foie Gras served with kale and egg.

Piemontese beef tenderloin tartare with spring onion and sourdough toast.

USDA Prime pastrami with Colman's mustard and fermented pickles.

Simmental beef tenderloin carpaccio with artichokes and mayonnaise.

Mini burgers made of A5 Wagyu beef with arugula and mayonnaise.

Iberian ham 5J de Bellota served with sourdough bread.

Bluefin tuna ceviche with julienne vegetables and herbs.

Octopus carpaccio with cherry tomatoes and sprouts.

Portion of three different cuts: A5 Wagyu, Kagoshima, USDA Prime and Piemontese Fassona.

Wild Alaskan King salmon with julienne vegetables and teriyaki sauce.

Roasted octopus with cherry tomatoes and potatoes.

Grilled chicken with rosemary, fermented pickles and roasted garlic.

USDA PRIME Black Label burger served with homemade fries.

Quinotto with quinoa, green asparagus, microgreens and parmesan.

Alaskan crab served with legs, claws, brown butter and crème fraîche.

Wild broccoli with garlic crumbs.

Green asparagus with brown butter.

Grilled Mediterranean vegetables with rosemary.

Pimientos de Padron with smoked salt.

Two-tone carrots with honey glaze.

Two types of peas and fava beans with anchovy butter.

Roasted onion with balsamic.

Sourdough bread with homemade butter and Maldon salt.

Triple cooked, hand-cut fries.

Homemade mashed potatoes with butter and cream.

Gratin potatoes with truffle oil.