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El Cabala
Telephone: 715639
Head Chef: Richard Guerin
Lunch Menu
Duck Dolmen
Duck studded with Apple & Calvados.
Served with dandelion leaves tossed with wild mushrooms,
and pickled red cabbage, drizzled with truffle oil
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Anglers Catch
Black bream, John Dory and Sea-bass
Steamed with lime leaves and lemon grass
Served on spicy courgette and tomato salsa,
Finished with lavender fish sauce and crispy spinach
Selection of vegetables and new potatoes
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Mille Feuille
Layers fo pastry filled with chocolate mousse and raspberries
Finished with Cider Sabayon
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