Lettuce mix and selection of tender shoots, accompanied by crudités
Appetizers: Lentil salad with ‘escabechadas’ vegetables brunoise
Caprese salad
Soup or cream: Ajoblanco (white gazpacho) with grapes
Pasta or rice: Fideuá with chicken and green beans
Meat: Sauce glazed pork ribs with potatoes
Fish: Baked salmon with rice noodles
Side dish: Potatoes with spicy sauce
Fresh tomato with garlic and olive oil
Desserts: seasonal fruit, fruit macedonia, red fruit smoothie,
Tart assortment chosen by the Chef (2 varieties)
