Starters

 

Seasonal salad with pine kernels

Goat's cheese tartelette with pears and celery

Tartar of mackerel with beet root,
horseraddish foam and a cucumber sorbet

Octopus and Calamares on warm potatoes with a saffron
and smoked paprika cream

Warm smoked sea bass with Puig lentils and drops of old balsamic vinegar

Risotto of lemon grass and spring onions with bonito flakes

Panfried quail with a salad of artichokes and Chorizzo

Smoked duck breast "5 spices" with marinated soba noodles

Panfried Foie Gras with a puree of caramelized apples

Mediterranean fish soup with Aioli and Croutons

Oxtail soup with an oxtail praline

Ravioli of lobster and green asparagus

Meat

 

Rack of lamb with a honey and rosemary crust and green beans

Breast of guinea fowl with a pearl barley,
Foie Gras risotto and crispy serrano ham

Stewed ox cheeks with a turnips and wild mushrooms

Veal fillet and sweet breads with parsnip puree and savoy cabbage

 

 

Fish

 

Piccata of monk fish with pine kernel spinach and a tomato foam

Turbot with artichokes, Jerusalem artichokes and a tangerine viniagrette

Atlantic cod with fennel and a Bouillabaise puree