Monthly menu April
April 4 through 29
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Amuses from the chef
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Appetizer
Salad of white asparagus, ham, egg, parmesan and arugula
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Intermediate
Monkfish in smoked bacon, ravioli of kohlrabi with ricotta, grilled radish
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Main course
Lomo with potato pie, cauliflower, Cevenne onion and pickles
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Dessert
Panna cotta with ice cream of banana and passion fruit, eggnog, espuma of coffee
