The menu on September 11th
Wild Trout Shushi with bananitos and passion fruit soya cream.
Sweet Sushi rice with Papaya and creamy avocado.
Creamy local avocado on a goat cottage cheese with our home made wild raspberries marmelade.
Tunna fish and potatoes musseline on a rye and oat home made bread toast.
Yuka and Carrot sticks with creamy cheese sauce.
Gazpacho, spanish popular tomatoes and veggies cold chouder.
Veggies ragout with home made pasta as per my Mom (3 stars Michelin cheff) recepe.
Warm cherry organic tomato stiffed with beef tartar and topped with framboises sauce.
Beef chorizos cooked with cabbage on a cabbage roll.
Cuchuco soup (corn chunky chouder with carrots and potatoes).
Dessert: Spectacular stewed maduros plantain stuffed with creamy cheese and topped with passion fruit sauce and framboises marmalade.
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