Easter menu

Appetizers

Beef tartare with toast

Main course

Pink roasted rack of lamb

with a herb crust on asparagus risotto with white asparagus and confit cherry tomatoes

Anglerfish medallion

on asparagus risotto with white asparagus and cherry tomatoes confit

Desserts

Crema Catalan

Dessert in the glass

Tiramisu or Panna Cotta