Appetizers

  Ball of foie gras with fig preserves.

  Codfish fritters with a creamy roasted garlic sauce.

First courses

  Salmon and avocado tartar with tartar sauce.
  Salmorejo (cold, puréed vegetable soup) with a Spanish ham and egg garnish.
  Salad with burrata cheese, Raf tomatoes, red pesto, cured cheese, and honey mustard vinaigrette.
  Duck cannelloni with a pâté sauce and a pear confit.
  Seasoned and dressed potatoes, egg, caramelized onion, blood sausage and creamed ham .

Main courses

  Centre-cut tenderloin steak, grilled pâté, and a generous wine sauce with French toast.
  Boneless duck and orange confit on cream of violet potatoes.
  Grilled seasonal vegetables with two sauces (tartar and roasted garlic cream).
  Our version of cordon-bleu with a truffle and mushroom cream.
  Honeyed Iberian pork with a curried aroma on sautéed oriental noodles.
  Grilled skewer of boneless hake, candied onions, wild asparagus, and Martini sauce.
  Our traditional codfish with tomato sauce and tuber chips.

Desserts

  Chocolate ganaché, custard cream, cookie, and vanilla ice cream.
  Dark chocolate lava cake with raspberry jam.
  Dulce de leche mousse, Genoise cake, and banana ice cream.

Drinks included

  Glass of sherry or wine / Mineral or bottled water, white or red wine Rioja Crianza (wine for two diners).

Cold tapas

  Sliced avocado and prawns with pink sauce to the perfume of dill.
  Ham and salmorejo toast with tears of virgin olive oil.
  Spanish omelette.

Hot tapas

  Supreme of cod over tomato cream with peppermint.
  Grilled Iberian sirloin with fuet sauce and garnish.

Dessert

  Chocolate and vanilla ice cream with cream.
  Drinks
  A drink to choose.