Easter Sunday Lunch at La Ratatouille

1pm - 3pm

 

Compliment of the Chef

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Tuna Tataki with couscous and a wasabi cream

or

Foie Gras terrine with a sweet wine jelly and spring salads

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Creamy asparagus soup

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New Zealand lamb shank braised with ginger & paprika and served with rosemary potatoes

or

Fillet of beef with red wine shallots and potatoes au gratin

or

Fillet of wild caught hake with an asparagus risotto and a fine herbs sauce

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Strawberry & vanilla tarte with yogurt ice - cream

39 €