The Catch of the Day

Classics

Rosa Nautica seabass,
cooked in a pernod sauce, served with sea scallops and shrimps, on
a bed of yellow peruvian potatoes and topped with puff pastry

Seabass with limoncello sauce,
grilled and wrapped in spinach, with mashed potatoes
in olive oil, and sheets of sweet carrots

Cooked on the grill,
on a bed of peruvian potatoes and onions, with a creamy leek
fondue sauce, and a watercress crown

New Specials

Seabass cooked like in the Arzak school,
in a mustard grain sauce, capers sauce, and cooked clams,
garnished with potatoes tian

Notre Dame seabass, with bechamel divan artichokes,
over sautéed mushrooms and tomatoes, garnished with
fried yellow potatoes

Marsellesa seabass,
in a fennel seafood sauce, with romesco rouille, surprise rice,
and watercress salad

Seabass “al contrario”,
over a red wine confit onions sauce, garnished with creamy rice
with cheese and parsley

Florentine seabass popietas,
stuffed with sautéed creamy spinach, over tomato slices and
gratin purée with cheese

Seabass Papillote,
steamed with a bit of white wine, inside a parchment paper box,
origami style, with carrot strips, zucchini, white leek and mushrooms,
garnished “a la jardinera” rice

 

 

… and the Others

 

 

Classics

Catch of the day, bajios style,
grilled with the skin, in a grapes veronica and muscatel sauce,
over mashed yellow potatoes and natural spinach

Tuna steak Loh,
sweet and sour, in a sesame crust with japanese eggplant,
parsley and garlic rice

Grilled “albacora” tuna,
raw livornese sauce, with a side of avocado risotto
with sautéed saffron spinach

Grilled catch of the day, “matamandinga” style,
with a spicy seafood sauce, garnished with rice and peruvian
corn kernels
* with shrimps

 

New Specials

Half rockfish with seafood mixture,
all fried, garnished with sweet potatoes, grilled yuccas,
criolla onions sauce and tartara sauce

 

Grilled swordfish with “diabla” sauce,
in an hollandaise panca and mirasol chili sauce,
garnished with yucca gratin