Pasta broth with meatballs.
Warm penny-bun and chanterelle mushrooms salad.
Foie duck’s liver terrine and figs jam.
Anchovies and toast spread with tomato.
Grilled artichoke with vegetable vinaigrette.
Galician rock octopus on potato parmentier.
Duck cannelloni comfit with mushroom béchamel.
Roman-style squid
Iberian ham croquette and roast meat croquette.
Scond course:
Fillet of venison with raspberry sauce.
Duck magret with candiet apple and ratafia sauce. Oder grill.
Pigs’ trotters’ wits cream of penny-bun
mushrooms sauce.
Girona beef steak with sauce of trumpets of love.
Grilled lamb fillet with aroma of rosemary.
Salt cod with cream of penny-bun mushrooms sauce.
Supreme roasted corvina (fish) with baked potatoes.
Oven-roasted rock scorpion(fish)
Catalan pineapple. (with burnt Catalan cream)
Nougat xuixo with cinnamon ice cream.
Christmas Biscut Glacé with pine nuts and hot chocolate
Mille-feuille with cream yoghurt, fruits of the forest and raspberry coulis.
A twist on tiramisu with mascarpone, chocolate crunch and coffee custard.
Chestnut’s custard with penny-bun mushrooms jam.
Fresh pineapple carpaccio with pear sorbet and raspberry coulis.