Crean of artichoke soup
Pan fried fresh smelts served with ali oli sauce.
Sauteed seafood combination with garlic, fresh fennel and Pernod cream sauce.
Sauteed red ruby trout with garlic and caper butter sauce.
Pan fried shrimp served with tartar sauce.
Griddled halibut filet served with cafe de Paris butter sauce.
Griddled pork chop served with cream of spinach.
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