Lettuce mix and selection of tender shoots, accompanied by crudités
Appetizers: Quinoa salad with vegetable brunoise with marinated tuna,
German salad with mustard old style.
Soup or cream: Salmorejo with ham and egg
Pumpkin cream
Pasta or rice: Rice with cod and cauliflower with cuttlefish aioli
Puntalette with red pesto and cheese cream
Traditional dish: Potatoes with cuttlefish
Meat: Beef, ginger, coriander and soy sautéed
Fish: Steamed cod with rice wild
Side dish: Baked potato with garlic and red pepper powder
Desserts: seasonal fruit, cherry pastry, Tart assortment chosen by the Chef (2 varieties),
apple tarte tatin, black chocolate and mint soup
