Goat’s cheese, foie gras and blueberry salad with a vinaigrette of red berries and balsamic vinegar of Modena.
Salmon cubes marinated with dill and orange on blinis, sesame and balsamic vinegar of Modena
Ciabatta with anchovies, seasoned tomato and rocket.
Black garlic spaghetti with sun-dried tomatoes and Parmesan shavings.
Paella Castell Vell (2px)
Turbot and monkfish "Cim i Tomba"
Duck magret with apple risotto in a Pedro Ximénez sauce.
Veal tenderloin from Girona, millefeuille of potato and mushrooms, rocket, Parmesan shavings and roast sauce with truffle
Salt cod confit in olive oil, mushrooms, cherry tomato confit, smoked aubergine cream and black garlic aioli
Monkfish “with crust” sauce, Belgian endives, cherry tomato confit, asparagus and potato gnocchi
Almond and coconut meringue island on a pineapple, mint and rum soup
Two types chocolate coulant with turron ice cream and peanut sauce.
Chocolate brownie with coffee ice cream and whisky.
Cocoa ice cream with olive oil and Maldon sea salt
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