Main Course
Main Course
Slow braised beef cheek, served with fennel, soft polenta, celeriac cream, and parsley leaves
Veal Steak Fillet with Madagascar Pepper Sauce and Ratatouille Vegetables
Veal coated in homemade grissini breadcrumbs, served with rocket and fennel salad, Parmesan and butter, accompanied by creamy steamed potatoes
Grilled lamb slices, served with salsa verde, sautéed artichokes and fresh broad beans, and pea püree
Pan fried chicken with rosemary, potato fondue, sautéed wild greens, butter lemon grass cream sauce, and grated lemon zest
Oven baked gilthead sea bream fillet with Mediterranean herbs, Kalamata olives, cherry tomatoes, and sage infused olive oil
Grilled salmon served with sautéed baby spinach, seasonal vegetables with parsley pesto, and charred red pepper purée flavored with tarragon
Freshly fried whole Afyon potatoes, served with balsamic ketchup and truffle mayonnaise