Spring Menu 2017

Spring Menu 2017

STARTER

    Goat cheese salad with avocado, nuts and honey vinaigrette.
    Marinated salmon with sesame cream, avocado emulsion, soy gellé and seasoned tomato.
    Iberian ham plate with coca bread and tomato foam.
    Grilled vegetables with provolone gratin.
    Grilled prawns.
    Cream of leek with poached egg and zucchini tagliatelle.
    Foie Ravioli with mushroom sauce and crunchy parmesan.
    Prawn with panko and oriental flavors.


SECOND COURSE
    Ecological grilled veal fillet with mushroom sauce.
    Sous vide farm-yard chicken with sweet potato cream and its juice.
    Lean Iberian pork fillet with potato gratin and sweet wine reduction.
    Mellow beef with stewed mushrooms and creamy potato and truffle.
    Duck cannelloni with foie cream and brandy reduction.
    Grilled salmon with carrot cream and sauteed vegetables with sweet soy.
    Grilled turbot with parsnips and pumpkin.
    Monkfish with broad beans cream and sweet onion.
    Hake with glazed onions and baby carrot.
    Chickpeas casserole with eggplant and coconut milk.



DESSERT
    Marinated Pineapple Tartar with Vanilla and Coconut Foam.
    Our carrot cake with creamy fresh cheese.
    Cheesecake under construction with gold and red berries.
    White chocolate mousse with mango cream.
    Lemon sorbet with vodka.
    Variety of Cheeses.