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STARTERS Consommé of duck with crispy goat's cheese and diced foie Saffron pasta with sautéed wild mushrooms and crispy parmesan cheese Grilled scallops with roasted yellow pepper and cream of prawns Carpaccio of prawns with salad and parmesan curls Sautéed vegetables with smoked tuna Fresh foie gras with caramelised papaya and shive juice SURF Turbot with a wild mushroom risotto and home-made sausage Sea Bass with roasted pumpkin and sautéed catalan-style spinach Cod “A LA LLAUNA” with stewed artichoke and young garlic Stuffed squid with peas and cream of potato Fillets of sole with marinated octopus and a variety of rices TURF Sirloin steak with salt foie Lamb rib with soft parmentier of roquefort and red wine caramel Tripe with cream of chickpeas Fillet of salted iberian pork with couscous of horn-of-plenty mushrooms con trompetas de la muerte and juice of port Spring chicken with crayfish and potatoes preserved in oil OUR DESSERTS Curds with a sauce of honey and cava Chocolat mousse with crispy sesame and a coconut sorbet Peach soup with hot truffle fritters Cream of Brandy with dried fruits macerated in liqueur Orange crêpes flambéed in Gran Marnier and mandarin sorbet Assortment of sorbets |