Beef steak served with Bordelaise sauce, accompanied with rosemary aromatized portobello mushrooms and mashed potatoes w
Entrées Mushroom soup with truffle oil and parmesan breadsticks - 6.00 Surprise Caesar salad – 8.00 Palm heart salad with carrots and French mustard vinaigrette – 12.00 Grace style Greek salad – 12.00 Grilled palm hearts and artichokes – 13.00 Suka tuna tartar with avocado and wasabi mayonnaise – 13.00 Creamy prawn ceviche served over sliced sweet potatoes – 14.00 Marseillaise fish soup – 7.00 Prawn bisque with crunchy biscuits – 8.00 White sea bass tiradito with truffle oil and garden salad – 10.00 Grilled octopus with Romesco sauce – 11.00 Cod croquettes – 10.00 Skirt steak carpaccio with portobello mushrooms and balsamic sauce – 14.00
Main Courses - Meats Segovia style roasted piglet roll – 36.00 Roasted lamb shoulder with Mediterranean spices – 37.00 Skirt steak with vegetable couscous – 25.00 Beef steak served with Bordelaise sauce, accompanied with rosemary aromatized portobello mushrooms and mashed potatoes with roasted garlic – 24.00
Main Courses – Fish & Seafood White sea bass paella – 18.00 Seafood paella – 21.00 Seared tuna with black pepper crust, served with tomato and basil sauce – 21.00 Oriental style tuna with teriyaki sauce – 21.00 White sea bass with spinach cream, served with thyme potato cubes – 21.00 Roasted white sea bass with almonds and garlic butter - 21.00 Fettuccini with prawns all’Arrabbiata – 24.00 Prawns with mango chutney, served over wild rice with habanero pepper jelly– 35.00 Smoked lobster tail with vegetable panache – 45.00 Lobster tail with capers and butter– 45.00
Main Courses - Vegetarian Spaghetti with assorted mushrooms and tomato sauce – 14.00 Silky mushroom rice with truffle oil and creamed spinach – 19.00
