Fillets of seabass with cherry tomato and herb sauce.
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Escalope of veal with asparagus and prawns cream and white wine.
Marinated pieces of mixed meat (lamb, chicken and beef) skewered and char-grilled with mixed peppers.
Sardines pan fried in garlic, parsley, oregano, white wine and lemon juice.
Char-grilled sword-fish steak marinated in olive oil, lime juice and oregano.