Marinated salmon dill with salad bouquet and soft raspberry vinaigrette.
Duck foie-gras in terrine with cottage-loaf toast.
Foie-gras “poêle” in Cabernet with apple sauce (2 slices).
Penny-bun mushrooms croquettes with small bouquet of salad.
Octopus arms Galician-style. (based boiled potatoes, olive oil, dried red pepper and salt flakes)
Selection of hand-made cheeses with seasonal jam.
Carpaccio of fresh prawns from Roses with oil Arbequina olives. ( +2 € )
Quality Iberian ham and cottage-loaf toast spread with tomato. ( +3 € )