Chef's Corner

Grilled eggplant with tahini, yogurt and honey.

Foie gras with figs and brioche bread.

Foie gras ravioli in white wine broth sauce with raisins.

Beef carpaccio with parmesan cheese espuma and truffle.

Burrata with pancetta ham, figs and grapefruit.

Smoked salmon salad with avocado and honey and mustard sauce.

Corvina with zucchini, coriander and ponzu sauce.

Pickled beets with walnut salsa and olive oil and raspberry sauce.

Octopus carpaccio with curry sauce, lemon and parsley.

Baked bread with truffle cream.

Fish soup with squid and mussels.

Uruguay Black Angus rib eye with sauce of choice.

Uruguay Black Angus striploin with sauce of choice.

USA Black Angus hanger with sauce of choice.

Uruguay Black Angus fillet mignon with sauce of choice.

Uruguay Black Angus chateaubriand.

Scottish salmon with spinach, butter broth sauce and tomatoes.

Corvina with tarragon beurre blanc sauce and mussels.

Sea scallops with lobster bisque, fennel and tomatoes.

Wild mushroom risotto with parmesan cheese.

Duck breast with garlic confit, duck croquettes and hazelnuts.

Tagliatelle with truffle butter sauce.

Squab breast with red wine sauce and beet tartlet.

Quail fillets with cauliflower puree and spinach.

Wild venison with celery confit, berry sauce and sage.

Lamb loin steak with pear, black garlic and caper berries.

Tournedos Rossini: beef fillet, brioche bread, spinach and foie gras.

Burgers with beef, pickled cucumbers, Morbier cheese, caramelized onions and potatoes.