Appetizers

Tomato-rubbed flatbread with virgin olive oil

Porcini mushrooms,  or Cured ham croquettes

Andalusian-style fried squid with spicy tomato sauce

Cured ham from Jabugo 5 Jotas

Fried artichokes

Baked sea urchins

Vegetable tempura , with prawns

“Bienmesabe” fried small fish

Starters

Cream of broccoli soup with crispy cauliflower and foie gras

Parmesan, rocket and artichoke salad

Baby broad bean, pea and asparagus garden salad with watercress pesto and Parmesan

Burrata salad with fennel, Kalamata olives and citrus

Warm avocado and quinoa salad

Caramelized apple and duck foie gras stack with raspberry vinaigrette

Artichoke spread with crispy ham

Vegetable cannelloni , on a bed of shrimp carpaccio

Stewed lentils with pumpkin and ginger

Provençal flatbread topped with orange candied peppers and pickled sardines

Fresh pasta with artichokes, lemon and shaved parmesan

Fried chickpeas with Catalan pork sausage

Potato parmentier with mushrooms and poached egg

Crispy pig’s trotters with white beans from Santa Pau

Potato with Catalan sausage, mushrooms and onion

Rice

Pork sausage rice

Paella Parellada

Rice cooked in fish broth

Lobster soupy rice

Cod, and vegetable rice

Wild mushroom risotto

Fish

Grilled cod and aubergines with pine nut oil

Hake loin with Chartreuse sauce and vegetables

Chargrilled tuna with caramelized pumpkin and orange

Sea bass in salt crust or baked traditional

Salmon mi-cuit with potatoes, lemon and ginger

Monkfish and pine nuts stuffed squid

Grilled monkfish with baby vegetables and rosemary oil

Meat

Red wine braised oxtail

Beef sirloin steak with Port wine sauce, pont neuf potatoes and pearl onions

Boned pig’s trotters stuffed with mushrooms

Steak tartare with straw potatoes

Duck confit with cashews

Shoulder of suckling lamb cooked at low ratafía sauce

Crispy suckling pig with mashed apples and clove and orange sauce

Crispy pancetta with scampi, mushrooms and leek infusion