Beef tenderloin with mimolette sauce, roasted potatoes with rosemary butter, artichoke, sun dried tomatoes and parmesan

Boathouse Sole in crunchy potato crust, stuffed with crab meat. Served with risotto of white and wild rice,
vegetables julienne and saffron sauce

Roasted, delicate fillet of dorada, composed with hummus, butter herbs sauce and fresh arugula. Or gluten-free version
with vegetable salad with parsley, tomato, onion, garlic and lemon.