Cold:
Foie blini with confit orange;
Vegan crêpes with guacamole;
Tomato soup (Gazpacho) shot;
Hot:
Mixed croquettes (ham, mushrooms, hake);
Pork meat skewer with ginger and soy;
Tempura cuttlefish, cod with kimchi mayonnaise.
Appetizer:
Confit beef ravioli, mushrooms, almonds with Pedro Ximenez sauce
Sorbet:
Tangerine with absolut vodka
Main course:
Grilled turbot with baked sweet potato and vegetables with black garlic sauce
Dessert:
Chocolate trilogy
