Main dishes - Fall salad. - Red mullets, vegetables and bloody mary. - Scallops with potatoe blinis. - Prawns, tomatoe, watercress, bread and olive oil. - Veal tendon, clams, broccoli and caviar. - Partridge paté “a la vinaigrette”. - Tuna fish with sangria and fig. - Macaroni with lobster bolognese. - Steamed hake with citrics. - Monkfish, lime kefir and rhubarb. - Sole, spinachs, mushrooms and garlic bread. - Dewlap with sea cucumber. - Laqué veal jarret. - Milk fed lamb with vanilla. - Green-winged teal, glassed jerusalem artichokes. - Preserved and roasted baby goat. - Grilled pigeon with cardamom. - Grilled girona’s veal.
Desserts - Steamed coco-nut “génoise” with tropical fruits and ginger. - Vanilla’s brioche and passion fruit. - Vacherin with red fruits. - Iced conguitos with sour yoghurt. - Hot chocolate sablé with iced lolly. - “Belle Hélène” pear 2008. - Coffee baba, macadamia coulant and chocolate. - Variety of sorbets home made.
Our custom dishes - Mushrooms, avocado and crab tartar. - Foie-gras steamed in bamboo. - Wild sea-bass with peppers and salsifis in red wine. - Iberian suckling pig from “sierra mayor” 100%, mango tatin. |