Main Courses
Grilled Gilt-Head Bream Filet with Sauce “Vierge” on a Bed of Spinach “Mornay”
Tuna with Almonds Crust, Citrus Oil and White Balsamic, Green Beans, Tomatoes & Ginger
A Ballotine of Sea Bass with Duxelles, Sautéed Vegetables and Cream Sauce
Grilled Octopus with White Balsamic Vinaigrette, Served on Soft Polenta and Pistachio Pesto
Sautéed Shrimps with Crab Risotto, Tomatoes Confit and Garlic Confit
Shrimps in Blue Cheese Sauce and Apples
Sautéed Squids and Asparagus with Peppers and Smoked Onion Topped with Green Leaves and Basil
“Samuel Perea” Paella – Saffron Rice with Squids, Shrimps, Scallops – For 1/2/3/4 Persons
Beef Filet (Tenderloin), Classic French Potatoes Purée, Red Wine Sauce
Grilled Entrecôte with Poached Egg, Green Purée and Bordelaise Sauce
Grilled Lamb Chops with “Risotto-Like” and Lamb Broth

Chloélys Specials
Lobster Thermidor- Lobster with White Truffle Risotto
Paella Royal – Saffron Rice with Lobster, Squids, Shrimps, Scallops – For 2/3/4 Persons
Dover Sole A La Meunière
Grouper “Viscaya” Style – Special “Basque” Roasting Method with Olive Oil, Garlic and Chilli
Wild Sea Bass Baked in Salt Crust with Olive Oil, Garlic and Tomatoes Confit