​​Seabass Fillet with Caper, Tarragon & Lemon Vinaigrette    

Crisp-skinned fillet of seabass, seared to perfection and finished with a vibrant caper, tarragon and lemon vinaigrette. Served alongside a refreshing fennel and grapefruit salad, and a summery potato purée made with olive oil, lemon, chives, and parsley — light, bright, and full of seasonal flavors.

 

Authentic Baby soles “Meunière”                                              

Pan-seared Quarteira soles, delicately floured and finished with golden butter, fresh lemon juice, and parsley. Served whole, just as tradition intended.
A timeless French classic, elevated with the simplicity of perfect execution.  Served with French fries and a mixed salad​​

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