Starters

Green leaves salad with winter fruits

Gratin onion soup

Pig’s trotters carpaccio

Macaroni with “moixernons” mushrooms

Main course

Codfish with nuts

Stewed cuttlefish with potatoes and peas

Veal matured entrecote grilled and filleted

Oxtail with mashed potatoes

Free-range chicken with Christmas stuffing

Desserts

Yogurt cream with tangerine sorbet                                                                        

Coconut ice cream with bitter orange sauce                                                              

Hazelnut ice cream with meringue gratin                                                               

Catalan custard cream