Lettuce mix and selection of tender shoots, accompanied by crudités.
Appetizers: Caesar salad;
Potatoes with tuna salad.
Soup or cream: Cantaloupe soup; Minestrone.
Pasta or rice: Fideuá with vegetables;
Risotto of pork tripe sausage (butifarra) and artichoke.
Traditional dish: Cod with tomato.
Meat: Roast chicken with spinach and peppers polenta.
Fish: Grilled sea bass with couscous.
Side dish: Potato cake; Beans with ham;
Desserts: Seasonal fruit, Fruit macedonia,
Tart assortment chosen by the Chef (2 varieties),
Mini cream crêpes, red fruit smoothie.
