Xató, Escarole salad with anchovies, tuna, cod and romesco sauce
Broad beans salad, mint vinaigrette and slices of Jabugo
Peas cream with black sausage and basil oil
Duck cannelloni confit with bechamel and morels.
Morels stuffed with cream foie gras.
Rice of morels, peas and sweetbreads of veal.
Salt cod with cream of morels
Duck magret with morel mushroom sauce
Beef entrecote with morel mushroom sauce.
Supreme of corvina with spinach, tender garlic and morel mushrooms
Cod with cream of morels
Fresh pineapple carpaccio with green apple sorbet and raspberry coulis.
Sin of chocolate with lemon sorbet and orange cream.
Rosemary and lavender ice cream
Fresh cheese with forest honey to orange.