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Fresh vegetables prepared every day.
Roasted with garlic and fresh herbs then sautéed in a veal demi-butter.
Ripe tomatoes sliced in half, with fine sugar and baked until golden, melted butter and chopped fresh parsley.
Cooked in a white sauce (recipe from the house) and seasoned with salt and white pepper.
Mixed with a three cheesescream sauce with salt and white pepper, baked with Swiss and Cheddar cheese.
Pods Fresh Steamed Asparagus, Hollandaise Sauce accompanied.