Chef Oscar Cesar

Cantavric anchovies canape plus several typical montaditos

Salmon/tuan and avocado tartare or salmon salad

Fish or mixed paella

Lemmon sorbet or fruit skewers

Iberic ham and mahon chees, hummus and vegs, alioli sauce and bread, cantabric

Gourmet salad

Chorizo(2 type of typical spanishh sausag.), free range chicken legs, premium beef entrecote, salted vegetables

Chocolate tart or tiramisu

Wild Salmon mi-cuit with Horseradish Foam and Watercress Purè

Steamed Scampi with Pomegranate Sauce and Foie Gras Slush

Robiola Cheese and Truffle Stuffed Agnolotti del Plin with Prawns and Lemon Carpaccio

Lobster and Champagne Risotto with Safron Pistils

Red Tuna Steak with Potato Pavé, Beetroot Jelly and Rocket Sauce

Raspberry & custard cream Mille-Feuille

Fine de Claire Oyster Ceviche with 5 J Ham

Red Tuna Tataki in Pistachio Crust with Wakame Seaweed and Mango Salad

Wagyu Beef Tartare with Foam and Ginger Oil

San Pedro Fish Fillet with Purple Potatoes Pure' Purple Potatoes Chips and Turmeric Sweet Sour Sauce

Seared Duck Breast with Ibiza Orange Juice Reduction

Citrus Fruit or Melon & Cucumber Sorbet

Mix of deer cured meats

Red onion soup with homemade rosemary croutons

Polenta with Barolo/Bourgogne and juniper stew premium beef and

Red fruit goat cheese cake

Cheese platter with homemade fruit compote

Mix of veg, fish and meat homemade samosa served with red fruit mayo and sweet sauce

Salad with sliced marinated(soy sauce, lemon gras and ginger) beef and thai nuts

Ramen noodles with prawns and shiitake mushrooms in broth

Free range chicken curry with cardamom, cloves and cinnamon aromatic rice

Poached pear with green tea cream and blackberries

Buffalo Chees Mozzarella, dry tomato, pistachios greed, EVO oil

Gnocchi with white meat ragu'

Lasagna Bolognese

Homemade Creamy Mushroom Ravioli with Truffle

Saffron, Mushrooms and Truffle Risotto

Milanese veal chop with cherry tomatoes and rocket salad

Pork loin with apple and chestnuts

Oven Roasted Baby Pork + Balsamic Glazed Vegetables

Grandma’s pie : custard and pine nuts tart

Red tuna Tartare with Orange peel

Prawn ceviche with red Pepper and Almond

Octopus a la Gallega

Mussels aux Gratin

Fruits de mer Risotto

Crab stuffed ravioli with lemon sauce and bottarga

Sea bass millefeuille with red onion and taggiasca olives

Pesce all'acqua pazza - Medium size fishes cooked with tomato, garlic and parsley

Strawberry tiramisù

Passion fruit sorbet