Lettuce mix and selection of tender shoots, accompanied by crudités
Appetizers: Prawns, pineapple and mint taboulet
Lettuce heart with hummus and nut vinaigrette
Soup or cream: Zucchini cream with parmesan
Pasta or rice: Orecchiette pasta with pesto
Meat: Roast chicken with mushrooms piquillo peppers
Fish: Atlantic halibut gratin with chive aioli
Side dish: Potatoes sautéed with picada sauce
Creamed spinach
Desserts: seasonal fruit, red fruits brownie, chocolate éclair,
Tart assortment chosen by the Chef (2 varieties)
