Preparation of second courses
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Description
| Salmon with basil puree and the Blue Cheese sauce / with Glenmorangie The Original/whisky | 125/150/40 g |
| Black cod with sauce from dried tomatoes/price for 100 g / | 100/40 g |
| Stake from a tuna with a frieze and cherry tomatoes/price for 100 g / | 100/40 g |
| Seabass in a banana leaf with truffle oil | 120/100/50 g |
| Chicken orientally with celery mashed potatoes / with Glenmorangie The Lasanta/whisky | 200/100 g |
| Veal with Foie gras with carrot puree / with Glenmorangie The Quinta Ruban/whisky |
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Preparation of second courses
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