The Catch of the Day
Classics
Rosa Nautica seabass,
cooked in a pernod sauce, served with sea scallops and crayfish, 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
* with crayfish
* only crayfish
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
