APPERIZERS
STARTERS
FISH
MEATS
DESSERTS
Roasted turbot with mushrooms, spinach and charred red onion petals
Red tuna taco with ajillo sauce and balsamic vinegar accompanied by pumpkin ragout
Wild sea bass court bullion with vegetables and aromatic herbs
Cod fillet served over cream of sweet peas and monkfish pate
Rice paella with lobster (for 2 people)
