ENTREES
ENTREES
Fettuccine aglio olio
38
with slices of sea bream, sun-dried tomatoes, zucchini, onion and herbs
Potato gnocchi
38
n a sauce of port, Portobello mushrooms, & young spinach leaves
Baked fillet of Salmon
38
with mashed potatoes, Swiss chard, pickled lemon and pepper cream
Whole Sea Bream
42
with skewers of grilled vegetables and chive salad
Fillet of Grey Mullet
20
on a bed of pureed onions, with a red wine sauce and sauteed leeks
Matboucha pasta
40
hot spicy sauce with goat cheese, zucchini and coriander
Mediterranean drumfish, Moroccan style
look at Dessert wine manu
