Fish dishes

350 g

320 g

WITH CHEESE PURÉE AND BAKED VEGETABLE SALSA IN WHITE MUSHROOM SAUCE 300 g

BAKED WITH WHITE WINE AND AROMA VEGETABLES WITH CEDAR NUTS 280 g

THUNNUS ATLANTICUS, SWORD–FISH, SALMON, TIGER SHRIMP, CALAMAR FILLET, NEW ZEALAND MUSSELS 900/50 g

WITH GREEN ASPARAGUS, BABY CARROT, BAKED ROSE COLOURED PEPPER IN BARTO SAUCE 280 g

WITH VEGETABLES AL DENTE IN DIJON SEEDS AND PEPPER-NUT CREAM PASTA 270 g

IN NUT CRUST AND VEGETABLES AND CREAM PASTA WITH AVOCADO IN SPECIAL DRESSING 270 g

IN DUET WITH CREAM PASTA OF BAKED PEPPER AND VEGETABLES 250 g

WITH CREAM SPINACH AND BAKED VEGETABLE SALSA IN CAVIAR SAUCE 280 g