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BAR

Appetizer Hour
Beer and citrus fruit
Cockles and escabeche marinade
Salted peanut

Tapas
Bread with fresh tomato topping and anchovies
Potato and onion omelette
Patata brava

SEASONAL DISHES

Mushroom with cream of freeze-dried mushrooms
Prawn cocktail
Foie gras cotton candy and smoked sweetcorn
Aubergine. Liquid and solid

STEWED DISHES

Veal with mushrooms
Cuttlefish with potatoes

BAKERY

Sobrasada buñuelo
Deep-fried xuixo pastry with cream of mushrooms and truffle

FOIE

Foie-gras creamy, lime sable, pear and fennel.
Apple Fuji smoothie

FOSSIL OYSTER

Gillardeau Oyster no. 0, citrus fossil, creamy oyster ice cream, cucumber and basil

VEGETARIAN SURF AND TURF

Courgette noodles and sautéed peas, seaweed; codium, Irish moss, carrageenan moss and oyster plant with garlic and parsley pesto sauce

TARTAR STEAK AND ITS BONES

45-day matured adult heifer steak, its bones with a truffled and cured yolk

SCAMPI

Grilled scampi tail. Brioche milk toast with spherified Norway lobster head and its stewed flesh
Infusion of its claws and palomino fino

RICE SQUARED

Creamy rice with mushrooms, cod entrails, veal tendons and truffle

BAKED RED MULLET

Matured red mullet. Baked potato and onion nigiri, roasted red mullet sauce and Montseny wasabi

SKATE MEDAILLON

Skate medallion cooked at low temperature with prawn shrimp sauce, creamy potato with ají amarillo and lemon (Peruvian causa), and mojo rojo sauce.
Cured white prawn from Palamós

TUNA AND VEAL TENDONS

Tuna steak, garlic and rosemary sauce with beef tendons and beetroot