Grilled tuna belly, served with coconut-curry sauce
Grilled swordfish steak, with chorizo sauce
Braised beef cheeks served with aligot
Wood-fired grilled quail on a slice of foie gras toast with juniper
Pork ribs cooked at a low temperature and then grilled over a wood fire
Grilled lamb sweetbread skewers with creamy black garlic sauce (3-euro surcharge)
Wood-fired grilled Charolais extra ribeye steak