Starters

Gratin onion soup
Tomatoes salad with onion and black olives
Toast with “calçots” and “romesco” sauce
“Trinxat” with pork jowl and black sausage
Macaroni with mushrooms

 Main Course

Codfish with nuts
Stewed cuttlefish with potatoes and peas
Noodles “Fideus rossos” with clams
Veal matured entrecote grilled and filleted
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