Cream of pumpkin with foie “poêle” and shavings of Iberian-ham.
White beans sautéed with red pine mushroom and sausage.
Cannelloni of duck confit with penny-bun mushroom béchamel.
Pan-roasted snails with three sauces (vinaigrette, allioli and caramelised tomato and onion)
Croquettes Iberian ham with small bouquet of salad
Carpaccio of warm pig's trotters with foie and olive vinaigrette.
Anchovies and cottage-loaf toast spread with tomato.
Wood-Grilled veal chop 500 gr. or blue cheese sauce of the region, or green pepper sauce.
Oven-roasted shoulder of lamb.
Civet of boar with with trumpet mushrooms (black chanterelle) and chestnut cream.
Duck crispy oven-roasted leg.
Civet of boar with wild mushrooms.
Wood-Grilled lamb ribs.
Porc trotters with mushroom sauce (mushroom) and gratins.
Wood-Grilled or oven-roasted bass.
Salt cod with cream of preserved penny-bun mushrooms.
Mille-feuille with cream yoghurt, fruits of the forest and raspberry coulis.
Strawberry with custard and Bourbon vanilla ice-cream.
A twist on tiramisu with mascarpone, chocolate crunch and coffee custard.
Fresh pineapple carpaccio with pear sorbet and raspberry coulis.
Ratafia (home natural herb liqueur) ice cream with caramelized walnut cake.
Irish coffee (coffee, flambéed Irish whisky and fresh whipped cream).
Home-made frozen whiskey cake.