STARTERS

Iberian ham with lightly toasted salted almonds.

Creamed avocado with salmon roe and crunchy nachos.

Crispy prawns with Thai sweet chilli sauce.

MAIN COURSES

Lobster with fresh greens over a pomegranate vinaigrette and balsamic reduction.

Cream of crab with a bouquet of red shrimp perfumed with Pernod and fresh dil.

Supreme of cod caramelised over a low heat served with a light cava and mussel sauce.

Green apple sorbet with a hint of Disaronno.

Sirloin steak with a Périgord reduction, boletus and vegetables.

DESSERTS

Chocolate delight with a heart of red fruits, raspberries, blackcurrants and cranberries.

DRINKS

Manzanilla, beer, soft drinks, mineral water.

D.O. Rueda white wine, D.O. Rioja red wine.

Cava Brut Reserva Castillo Perelada.

Coffee and liqueurs.

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