Salads
•
“Taboulé” with “guacamole” and the juice
of their vegetables
•
Roasted vegetable salad in their own juice with fried baby squid and
sherry vinegar
• Leaves tomato and basil salad with toast
of marinated goat chees
Cold starters
•
Carpaccio of prawns with file vinaigrette and balsamic foam of Modena
•
Carpaccio of marinated duck fillet with foie and virgin olive oil
•
Caramelized Foie with moscatel grapes Iberic ham
•
Assortment of iberic cured meats •
Pure "manchego" cheese of sheep
Warm starters
•
Fried goat cheese with mango in syrup
•
Fried mushrooms with season vegetables, "poché" egg and
crispy of Iberian ham
Main courses
Fishes
• Misty turbots to the lemon flavoureds and potato puree with crispy of
pumpkin
• Fillet of monkfish and mousse of spawns of herring with sauce of prawns
and baby squid noodles
• Tuna piece to the sesame oil on a vegetable ratatouille
Meats
• Fillet of pork brochette with plums raisin, grilled thistle mushrooms
and spinach and pumpkin candies
• Confit of duck with roasted pears
to the cinnamon flavoured
• Fillet of duck with grilled foie with
apple and honey vinaigrette
• Tournedo in a red wine sauce and dates
of Tunicia with spinach and pumpkin candies
•
Lamb Carré in their own juice with scab of herbs
Desserts
• Strawberry Bavaroise on an almond biscuit with fruit coulis
• Cheesecake with raspberry coulis and crocanti of chocolate
•
Crepes grappings with cream in chocolate sauce and preserved “zeste”
• Warm three cheeses cake with sweet tomato
• Chocolates harmony at two temperatures
•
Banana bavaroise with "torrija" of homemade bread and caramel
spread in three textures
