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EMPEZAR
Beetroot salad with Peñarroya’s farm goat cheese,
asparagus, cucumber and yogurt dressing
Celery root soup with mussels preserved in
extra virgin oil from Valdealgorfa
White fish carpaccio with red fruits
and sesame vinaigrette
Crispy Foie-Gras cured in salt
Lamb sweetbreads with flaked cheese
and wild rocket
SEGUIR
Sautéed shrimps, snow peas and asparagus
Cod with green apples
Farm chicken accompanied with gnocchi, pasta, black olives
pâté and an emulsion of almonds and garlic
Lamb X3 with Consolacion aromatic herbs
Onglet of beef with traditional potato purée
and black olives from Mazaleón
Crispy pork feet with sautéed shallots,
peppers and potatoes
TERMINAR
Infusion of hibiscus and apple with red fruit
Chocolate Pudding, coffee cream and tapioca
Our lemon curd
Strawberries on cream flavoured with vanilla on a crispy base
Creamy chocolate with sweet fresh tomatoes
marinated in clove
