Start off with the Pan-Seared Duck Foie Gras beautifully contrasted with a black cherry compote and a petite bouquet of salad greens sprinkled with a nice walnut sherry vinaigrette. After a refreshing fruit sorbet to cleanse your palate, compliments of the house, follow with the Fillet of Chilean Sea Bass. It is grilled to succulent perfection with a creamy beure blanc sauce and accompanied by a sumptuous truffle risotto. For those with a hearty appetite, try the classic Duck Confit with a perfectly crisp skin and served on a richly delicious fava bean cassoulet. The signature dessert soufflés are a must—particularly the Grand Marnier artistically plated with a scoop of Arabica coffee ice cream and a delightful oatmeal biscuit. If you’re up for a real food trip, savour the seven-course menu degustación that changes every Wednesday of the week.