Starters
Pine nut and garlic soup, lobster and herring roe
Andalusian gazpacho, pipirrana, razor clams & raw cockles
Lukewarm leek terrine, prawns and saúco vinaigrette
Iberian carpaccio, seasonal mushrooms and assorted sprouts
Organic salad, tomato confit and crispy vegetables
Millefeuille of caramelized smoked eel, foie gras, spring onions and green apple
Fish
Squid ink noodles, grilled tiny squid with a touch of Ali-oli
Roasted sea bass, chard, foamy potato jus
Crispy red mullet with edible scales, saffron-flavored rock fish jus, black olive liquid bonbon
John Dory, cauliflower purée, asparagus, ham and veal jus
Roasted scallops, tomato water, lettuce cream and flower petals
Meat
Filet mignon, fork-mashed potatoes and herb butter
Roasted lamb shoulder, vegetable ragout and gratinated pearl onions
Confit of Iberian Presa pork in its jus, Iberian Jabugo ham mayonnaise
Roasted pigeon, wild wheat, Parmesan and cherries
Desserts
Caramelized pineapple in rum, coconut ice cream and brown sugar
Puff pastry apple tart, apple sorbet
Chocolate soufflé, vanilla ice cream and cocoa crunch
Red fruits salad with its own infusion, curd cheese ice cream
Rice pudding foam and ice cream, crunchy toffee, milk chocolate sauce