Starters

Tomatoes salad with spring onion and olives
Fennel cream
Carpaccio of pig’s trotters
Spinach cannelloni
Macaroni with “moixernons” mushrooms

Main course

Cod with dried fruits and nuts
Cuttlefish stew with potatoes and peas
Grilled and filleted matured veal entrecôte
Oxtail and mashed potatoes
Free-range chicken stuffed with dried apricots, prunes and pine nut

Desserts

Yogurt cream with tangerine sorbet
Coconut ice cream with bitter orange sauce
Hazelnut ice cream with meringue gratin
Catalan custard cream