Lettuce mix and selection of tender shoots, accompanied by crudités.
Appetizers: Salade niçoise;
Bastami rice, dry tomato, sweet corn, confit chicken salad.
Soup or cream: Ajoblanco (white gazpacho) with grapes;
Castilian soup (bread and garlic).
Pasta or rice: Thai rice;
Truffle ravioli with champagne sauce.
Traditional dish: spinach with chickpeas.
Meat: Grilled beef fillet with roast sweet potato.
Fish: Baked salmon with rice noodles.
Side dish: Potatoes with spicy sauce;
Parmesan zucchini gratin.
Desserts: seasonal fruit, red fruit brownie,
Tart assortment chosen by the Chef (2 varieties),
profiterole stuffed with cream (milk),
white chocolate and yogurt soup.
