APPERIZERS
STARTERS
FISH
MEATS
DESSERTS
Goat cheese and foie gras in mille-feuile with caramelised apple and cream of celery
Marinated partridge roasted and served with frisee lettuce, spring garlic and crispy bread
Red tuna tartar with exotic fruit, trout roe caviar and sour cream
Smoked lamb carpaccio with picual olive oil and salted caper preserve
Chick eggs cooked at low heat with maresme style beans and ham consomme with truffle oil
Roasted scallops with tender vegetables and bone marrow
Mijeno gazpachuelo with prawns and herring roe caviar
Esla valley ox hamburger over mushrooms and onion crisp
