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Prosciutto of Parma with melon flakes, rocket salad, balsamic and Parmesan.
Sunday May 24th, 2020
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Tartare of beef fillet, marinated in parsley’s oil and herbs, with chives, jalapeños and avocado cream.
Ceviche of fresh scrimps in citrus fruit juice, avocado sticks, and chilly.
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