Cold:
Assortment of cheese;
Tomato soup (Gazpacho);
Sauerkraut salad with confit duck;
Tuna nigiri with cherry tomato vinaigrette;
Hot:
Vegetable lasagne with provolone cheese;
Pork cheek stew with Jerez wine with gnocchi;
Stingray stew with roast daikon and red peppers;
‘Patatas a la importancia’ (typical potatoes stew);
Brussels sprouts with honey, mustard and crispy onion;
Desserts:
Mini piononos;
Cheesecake assortment;
Pastry and fruit;
