STARTERS

Assortment of tomatoes with onion and olives

Toast with “escalivada” and sardine

Pig`s trotters carpaccio with lentil vinaigrette

Mashed potatoes with fried egg and summer truffle

Macaroni with mushrooms

MAIN COURSE

Codfish with garlic muslin

Stewed cuttlefish with potatoes and peas

Veal matured entrecote grilled and filleted

Iberic “secret” charcoal grilled

Oxtail with mashed potatoes

DESSERTS

Yogurt cream with tangerine sorbet

Coconut ice cream with bitter orange sauce

Hazelnut ice cream with meringue gratin

Catalan custard cream