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.