STARTERS

Fennel soup

Tomato salad with spring onion and olives

Pig’s trotters carpaccio

Macaroni with mushrooms

Organic spinach cannelloni

MAIN COURSE

Codfish with nuts

Stewed cuttlefish with potatoes and peas

Veal matured entrecote grilled and filleted

Oxtail with mashed potatoes

Charcoal grilled Iberian pork (secreto)

DESSERTS

Yogurt cream with tangerine sorbet

Coconut ice cream with bitter orange sauce

Hazelnut ice cream with meringue gratin

Catalan custard cream