Slightly cooked mussel with avocado and red onion pickled in honey vinegar from Sierra Nevada
Homemade mi-cuit duck liver sandwich, artisan goat cheese and quince jelly with toasted pine nut oil. Served with by mustard ice cream and organic orange and honey bread.
Artichokes from our field confit in extra virgin olive oil with spider crab and mushroom stew on warm camomile stick coulis.
Fresh pasta stuffed with white prawn and light shrimp cream.
Octopus tentacle from our coast roasted in oak smoke with potatoes and small sprouts.
Cod barbel confit of EVOO over ratatouille of slightly sweet peppers and aioli of Black garlic.
Guinea fowl leg boned and stuffed with seasonal mushrooms on aubergine compote roasted to the taste of cinnamon.
Baked apple with caramel coated cream, cookie and cinnamon and ginger ice cream.
It contains gluten
Sulfur dioxide and sulphites