HEN’S EGG AND SMALL GREEN PEAS
soft-boiled egg creamy of our local producers small green peas horseradish emulsion

WHITING THE LOCAL COAST
cooked in “meunière”, mellow gnocchi french dressing flavoured with tarragon and Xeres wine

LOCAL LAMB
shoulder slow cooked with herbs and spices
fine “Taggiashe” olive tapenade
confit of white onions flavoured with fresh verbena

CHOCOLATE TART “PUR BRESIL” AND LEMON
jelly and runny chocolate stuffed
candied lemon and shaving chocolate