Para empezar ...
- Jamón ibérico de Bellota (D.O. jabugo)
- Tosta de anchoas del cantabrico sobre tomate y ali-oli
- Terrina de foie sobre brioche de chocolate y chutney de kumkuat
- Croquetas de centollo
- Fundido de queso de cabra sobre endivias caramelizadas
- Rollitos crujientes de verduras y gambas con agridulce de cítricos
- Revuelto de erizos de mar de cudillero
- Ensalada cesar al estilo del Chef
- Verduras salteadas en wok al curry
- Parrillada de verduras al aroma de hongos
- Risoto de hongos
To begin ...
- Cured Spanish ham
- Cantabrico anchovies on toast with tomato and aioli
- Canapé of foie gras on chocolate brioche with kumquat chutney
- Crabmeat croquettes
- Warm goat cheese over caramelized endives
- Crunchy egg rolls filled with vegetables and prawns with a sweet and sour orange sauce
- Eggs scrambled with sea urchins
- Caesar salad with toasted garlic and anchovies
- Vegetables of the season sautéed in wok with curry
- Grilled season vegetables with porcini and olive oil emulsion
- Wild mushroom risotto