Sample Dinner Menu

Aperitif

Beetroot cured Trout tartar

Jambon de Bayonne filled with chevre pistaccio and sundried fruits

Parmesan chips with burrata and red onion marmalade

Appetizer

Mussel and prawn ravioli with a Smokey bisque

Sorbet

Mojito Granita

Main

Star anise duck with Parsnip puree confit

Salsify seasonal vegetables served

with a Tarragon demi glaze

Cheese

Three textures of local cheese served with fig gel

Desserts

Caramel coconut flan served with an orange ginger sauce

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