Cold:
Assortment of Iberian cold meat
Salmorejo with egg and ham
Tomato french toast with tartar of eggplants and anchovies
Mini waffles with portobello mushroom carpaccio and fresh foie grass
Wakame salad with smoked salmon with beets and mango
Vegan coca caprese (roast eggplant, tomato, tofu)
Hot:
Gnocchi with prawns, curry and coconut
Turkey nuggets with cheese cream
Ginger beef with vegetables
Grilled croaker with quinoa and green sauce
Salmon with cauliflower couscous and kimchi mayonnaise
Ratte potato gratin with red spicy sauce
Green asparagus in ‘escabeche’
Desserts:
seasonal fruit,
fruit macedonia,
Tart assortment chosen by the Chef (2 varieties),
Mini cream crêpes, red fruit smoothie
