PAN-FRIED SEA BASS
Pan-fried sea bass served with creamy parsnip purée, lightly wilted spinach, sun-dried tomatoes, onion and garlic.
CORN FED CHICKEN
Chicken breast marinated with garden herbs, served with honey-glazed carrots, crisp potatoes, and wild mushroom sauce.
LAMB SHANK
Slow-cooked lamb shank, served with asparagus, over a risotto-style base.
FIG & WALNUT SALAD
Figs & walnuts, Tulum cheese, apple, and pomegranate, tossed over mixed leaves.
LAMB SHISH
Lamb shish, marinated in herbs and spices, served with garden salad.
MIXED SHISH
Lamb and chicken shish, marinated in herbs and spices, served with garden salad.
CHICKEN SHISH
Chicken shish, marinated in herbs and spices, served with garden salad.
BRAISED AUBERGINE
Braised aubergine with onion, tomato, pepper, dried fruits, and peanuts, served with house garden salad.