Carpaccio of fresh prawns from Roses with oil Arbequina olives.
Duck foie-gras in terrine with cottage-loaf toast.
Foie-gras “poêle” in Cabernet with apple sauce (2 slices).
Quality Iberian ham and cottage-loaf toast spread with tomato.
Penny-bun mushrooms croquettes with small bouquet of salad.
Octopus arms Galician-style.
(based boiled potatoes, olive oil, dried red pepper and salt flakes)