Meat Chef

Tuna tartare prepared with cucumber, chili, and Asian sauce.

Caesar salad with little gem, Caesar sauce, anchovies, aged cheese, and brioche, with beef fillet or prawns.

Grilled Argentinian red prawns served with pineapple salsa, chili guacamole, and cilantro.

Seafood soup containing salmon, Argentinian red prawns, mussels, and pomodorino tomatoes.

Fillet steak served with oyster, king oyster, and shimeji mushrooms, chanterelles, and truffle sauce.