Chef Alex Manastirean

Smoked salmon roulade with dill cream chesse and avocado.(Rollito de salmon ahumado con queso crema de eneldo y guacamole)

Mushrooms and sweet potatoes wellington

Betroot tatin tart with caramelized goat cheese

King prawns gratin with our cheese sauce

Lentil cassoulet with vegetables and cinamon flavours

Salmon on croute with spinach,pine nuts and a chardonnay sauce.(Salmon cocinado en hojaldre sobre espinacas a la crema y salsa de champan)

Beef rossini with foie, truffle mush potato and sweet wine sauce

Pork roulade filled with spinach,walnuts and bacon accompained with truffle mash potatoes and wild mushrooms jam

Stuffed turkey roulade with red wine sauce and truffle mush potatoes

Baked cheescake

Apple cake with vanilla ice cream

Lotus coulant

Selection of Breads with local olives (Seleccion de panes y aceitunas)

Spanish cold cuts platter(Tabla de Ibericos y Queso)

Cous cous salad with vegetables,pomegrantes,feta cheese and yoghurt dressing (Ensalada de cous cous con verduras,granada,queso feta y salsa de yogurt)

Wild tomatoes salad with red pesto,mozarella di buffala and mint oil(Ensalada de tomates marinada con pesto rojo,mozarella y aceite de menta)

Ensaladilla rusa with iberico pork

Chicken squeweres with morocan spices

Chicken and Pork Skewers with vegetables

Beef Rib Eye

Selection of Sausages(Spanish chorizo,Criollo Chorizo and black pudding)

Iberian pork Secreto iberico

Chicken Churrasco marinated in chimichurri

Sides: Roast baby potatoes,Grilled Vegetables,Mixed leaves salad

Sauces:Peppercorn sauce,chimichurri,mustard,bbq sauce

Bayleis tiramisu with orange mascarpone and oreo

Chocolate coulant with icecream

Anchovies with tumaca on sourdough bread

Croquetes selection with tartare sauce

King Prawns pil pil with hummus

“Ensaladilla rusa” with secreto iberico And truffle quail eggs

Traditional Seafood Paella

Iberian pork and chorizo paella with artichokes

Chicken and Seafood paella

Vegetable Paella

Dry aged galician steak paella with asparagus

Coconut rice pudding

Oreo tiramisu with orange mascarpone and mint

PrivilegeChefs Chessecake

Stuffed eggs with salmon tartare and caviar with mussels mayonnais and crisps

Warm russian salad with secreto iberico,truffle and quail eggs

Wild mushrooms and sweet potatoes wallington with spinach cream (VEGETARIAN)

Bao bread with beer buttered king prawns,black alioli and crispy rocket

Red tuna tataki marinates in soya sauce acommpained with wakame salad and kimchy sauce

Grilled Wild tomatoes with burrata,mint oil and red pesto

Salmon on croute with spinach,pine nuts and a chardonnay sauce.(Salmon cocinado en hojaldre sobre espinacas a la crema y salsa de champan)

King prawns pil pil linguini

Dry aged risotto with beef cured +60 days carpaccio and cured spanish chesse

Orzo wild mushroom risotto with confit duck,truffle and bonito flakes

Slow coocked lamb shank with red wine sauce,mashed potatoes and sauté vegetables with herbs essences

Iberian pork Cheeks cooked in Rioja red wine with roast marinated potatoes

Confited cod in betroot with squid ink risotto and coriander alioli

Betroot risotto with goat chesse and red wine

Bayleis tiramisu with orange mascarpone and oreo

"Alfajor with chocolate and our secret cream"

Chocolate brownie with caramel icecream and bayleis cream

Mini brioche toast, with Avocado and salmon tartar marinated in citric and soy sauce

Nicoise salad, with tuna tataki glaze with t and douo of seasame seed

Warm vichyssoise with bonito flakes and sesame oil

Orzo risotto with con fit duck, king prawns, Truffle and wild mushrooms

Beef rossini with fua, dolphinoise potato and sweet wine sauce

Rice pudding in 3 textures

Mushrooms and sweet potatoes wellington

Beetroot and Oporto poached pears with caramelised nuts

-Lentil cassoulet

Beetroot and red onion tart tatin

Roasted aubergine with caramelised nuts and home made tomatoes sauce

Coconut rice pudding

Aranchini de setas con mozarella y mayonesa de azafrán

Sweetcorn soup with lime and o touch of ginger(Sopa de main con lima y un toque de jengibre )

Thai boilled mussels with coconut milk

Filo parcel with serrano ham, camembert and pesto ( Queso camembert envuelto en Jamon serrano y masa filo, con pesto y canónigos)

Salmon on croute with spinach,pine nuts and a chardonnay sauce.(Salmon cocinado en hojaldre sobre espinacas a la crema y salsa de champan)

Pappardelle pasta with wild mushrooms,parmesan and white beans, (Pasta pappardelle con una suave salsa de setas y alubias blancas con Parmesano)

Iberian pork fillet with sweet potatoes chips and goat cheese sauce

Chocolate coulant

Cooked cheesecake with with chocolate

Mousse of foie grass & greek yogurt served on toast topped with marmalade

Sopa de cebolla al oporto con tosta de queso

Magret de pato con pure de boniato y salsa de frutos rojos

Creme brûlée a la naranja