“Esqueixada” Cod salad with black olives.
Melon with Jabugo ham, honey vinaigrette and pine nuts.
Burrata salad with tomatoes in pesto sauce.
Coca with escalibada and slices of Mari sheep cheese.
(slice of bread spread with tomato) (Salad of red peppers, onion and aubergine)
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.