Mod2 – Digital Menu Concept43

Autumn Sun Carpaccio

Thinly sliced cured beef with truffle emulsion, parmesan shavings, and fresh arugula. Served with crispy sourdough bread.

12.50

Iberian Ham Croquettes

Creamy on the inside, crispy on the outside, served with truffle mayonnaise.

10.90

Mediterranean Bruschetta

Crispy bread with cherry tomatoes, fresh basil, burrata cheese, and a drizzle of extra virgin olive oil.

10.50

Tagliatelle at Dawn

Fresh pasta with a creamy saffron sauce, sautéed prawns, and a hint of fennel.

16.00

Ravioli di Mare

Stuffed with prawns and ricotta, served with a delicate saffron sauce and lemon zest.

16.00

Tagliatelle al Tartufo

Fresh pasta with a creamy black truffle sauce, Parmesan cheese, and a touch of sage butter.

14.50

Slow-Cooked Glazed Ribs

Pork ribs slow-cooked to perfection with a honey and rosemary glaze, served with sweet potato purée and caramelized onions.

19.00

Rosemary Chicken

Slow-cooked chicken breast with a rosemary and honey sauce, served with gratin potatoes.

18.90

Grilled Tenderloin

Aged beef tenderloin with homemade chimichurri and smoked sweet potato purée.

22.50

Atlantic Sea Bream

Grilled sea bream fillet with an herb crust, served with sweet potato purée and passion fruit sauce.

18.00

Red Tuna Tataki

Marinated in soy sauce and ginger, served with cauliflower purée and wakame salad.

23.00

Oven-Baked Hake Fillet

With an almond crust and cava sauce, served with green asparagus.

21.50

Chocolate & Hazelnut Opera

Delicate cocoa sponge cake with hazelnut mousse and dark chocolate glaze. Served with salted caramel ice cream.

8.50

Baked Cheesecake

Creamy cheesecake with a biscuit base and homemade red berry sauce.

7.90

Chocolate Coulant

Warm chocolate cake with a molten center, served with bourbon vanilla ice cream.

8.50