Although still present are some of the Courses and Desserts that always have been delighting patrons, such as: House Pâté with Cumberland Sauce, John Dory au Gratin with Spinach and Salmon Millefeuille with King Prawn and Dill Sauce. Our Roast Duck with Apple Purée and Desserts such as hojuelas Flake Pastry with Millefeuille and Raspberry Sauce.
Salad with Foie Shavings and a Balsamic Vinaigrette.Sea Bass in a Ginger Oil Confit ,with Pineapple Sauce and Sundried Red Peppers. Vol-au-Vent of Boned Guinea Fowl in a Red Wine Sauce, with Vegetables and Creamed Potatoes. An unexpected Innovation may be noticeable to many new patrons, that will result familiar to all the clients that know this Gastronomical Paradise well, located next to the El Paraiso Hotel of Estepona.
More than 100 references, carefully selected by Toni Ramos, will give the perfect touch to any Dinner.
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