Nos spécialités : détails
02 Avril 2008
Our seafood and meat main courses….
Sautéed pave of fresh salmon with citrus lemon sauce and fresh cappers
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Sea bass fillet with “taggiasche” olives and cherry tomatoes
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Breast of chicken with aromatic herbs cooked at low temperature
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The classical “rack of lamb” flavoured with fresh herbs and roasted potatoes
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Prime cut of beef in “Cabernet” red wine sauce
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