Lettuce mix and selection of tender shoots, accompanied by crudités.
Appetizers: Assortment of cheese
Assortment of Iberian cold meat
Goat cheese salad with avocado, nuts and cherry vinaigrette
Peppers ‘escalivada’ with anchovies in vinegar
Soup or cream: Cold tomato soup (Gazpacho)
Apple and yogurt cold soup
Carrot and ginger cream
Pasta or rice: Black rice with prawns and mussels
Paella de pork loin, chorizo, chicken, pork and boletus
Gnocchi Carbonara
Traditional dish: Atlantic halibut with tomato sauce (‘a la roteña’) with roast potatoes
Meat: Beef tenderloin with roast sweet potato and green peppers
Beef, ginger, coriander and soy sautéed
Fish: Steamed cod and couscous with species
Baked salmon with rice noodles
Side dish: Potato cake, potatoes sautéed, steamed vegetables
Desserts: seasonal fruit, macedonia fruit, Tart assortment chosen by the Chef (2 varieties),
cherry pastry, profiterole stuffed with cream (milk).
