Chef Armando Sanchez Hospitality

Prosciutto, Bresaola, Pastrami and Truffle Mortadella with Crackers

Mouclade French Mussels in Cramy Sauce & Curry

Green Olives, Parmiggiano with Modena Glace, Gorgonzola dolce with Walnuts

Cheese French Board and Quincy

Chickpea Sprout & Grilled and Raw Scallops Salad with Lime Pastry Ceme, Pomegranate And Sweet & Sour Grapefruit Vinaigrette

Creamy Butternut Squash Risotto, Ricotta Cheese Smoked Guanciale, Purple Carrots Laminated and it's chips, Souffle Pumpkin Seeds and Sicilian Micro Cress

Burrata Salad with Citrics, Caramelized Wallnuts,Piamonte truffle Honey-Mustard, Red Leaves

Angus Steak Tartare with Bone Marrow (On the side) and its Toppings

Braised Duck Breast with i'ts juice, Mashed sweet potato and Kumkuats & Cointreau Marmalade

"Tartufo e Fungi" Risotto wild Mushrooms for toppin & Crunchy Pecorino cheese

Slow Cooked Ossobuco really tender, with his own Bone marrow on the side, Piamonte Truffle Parmentier and Heston 3 Times coocked Potatoes and Padron Pepper

Sea food Tagliatelle (Scallops, Rock Mussels, Tiguer prawns and Lobster Tail)

Grilled Sea Bream, Mashed purple Sweet potato, baby rosemary potatoes and Tendersteambroccoli Saute

Veal Schnitzel Milanesa , sweet potato fries & Lamb Lettuce with Black Garlic and Mayonnaise dressing

Beef rib cannelloni, wild mushroom stew and baby corn with rosemary and basil butter

Baked juicy SeaBream with Ricotta tortellini with pesto And Grated parmigiano on top

Ray Fish Meuniere with Heston French Fries And Padron Pepper , Fried Capers & Lime Zest

Golden Tiramisu 2021 in a Glass

Glass Of Matcha Tea Cheesecake Foam & Pistaccio Icecream . caramelíced in front of you

Catalanish Cream and vanila bean ice cream , carameliced in front of you

Lemon Cake Foam in a Glass with Gold Powder & Ice Cream

Chocolate fondant, nutella and Nocciola & Chocolate icecream

Japanese pickles

Octopus and vegetables, Kizami Nori Salad

Poke Bowl of Tuna Sashimi, Sesame dressing , Goma Wakame Salad & Rice

Rock Shrimp Tempura with spicy creamy sauce

Rainbow Uramaki Roll (Tuna, Red Snapper, Salmon & Abocado) With Angila Sauce

Mix Sashimi y niguiris (Yellow Tail, Red Snapper, Scallops, Salmon, Salmon Belly, Tuna)

Alaskan Black Cod Miso Japanese style

Japanese Mochis, Matcha Tea Icecream, Chocolate foam, and Ginger crumble

Breads, Butters and Olives

Comte Cheese And Quince

Mouclade Rock Mussels

Fresh Cod loin Meuniere, baby potatos Saute And Tendersteam Broccoli

Duo 60 Days Dry Aged angus, Steak Tartare and Butter Bread Ingot And Grilled Sirloin with Herbs Butter (Same Plate)

Freshly Baked Profiteroles with Chocolate Cream, Dark Chocolate Foam and Pistachio Ice Cream

Home Made Breads and Focaccias: (Black Olives, Nduja, Rosemary Focaccia, Grissinis) Served with Extra virgin Oil (Bottle)

Cheese board (Parmiggiano Reggiano, Gorgozola Dolce, Ricotta & Truffle Honey)

Green Olives, Black Olives and Capers

Freshly baked mini Nduja toasts

Burrata & Roquette Salad with Orange & Pomergranate dressing, and Carameliced Walnuts (Suitable vegetarian)

Perfect Ripped Pink Tomato Carpaccio, Lamb lettuce Salad, Basil and Peanut Oil and Modena Glace. 5 ground peppers (Suitable vegetarian)

Angus Short Rib Cannellonis, Bechamel and Grated with Pecorino Romano cheese

Lobster Raviolis & Lobster tail, with Arrabiata Sauce not too Spicy

Home made ravioli of Ricotta and Spinach, with Pecorino cheese Green Pesto and Pecorino Cracker on top (Suitable vegetarian)

Slow Cockeed Osobuco Milanesa with white Truffle Creamy Mash potato and Tendersteam Boccoli

Grilled Salmon with Rosmary Butter, Purple Sweet Potato and Grilled Zuccini with Basil Oil

Tagliatelle Marinara with Botarga and Grated Parmiggiano (rock mussels, Tiguer prawns, Lobster tail, Scallops)

Fungi Porcini Risotto, Grated Parmigiano Reggiano, Piamonte truffle Paste and Slow-Cooked and Deboned Pork Rib

Butternut Squash & Ricotta Rissoto (vegetarian)

Tiramisu, Chantilly and cocoa powder, coffee syrup and Hazelnut/Chocolate Icecream

Chocolate fondant Belgium Chocolate icecream & Chantilly

Lemon cheesecake in a glass with lemon Curd, Lemon Foam and Lemon icecream

Creme Brule Foam, Vanilla bean Icecream and Crumble

First Course: Green pepper and Green tomato Cold Soup, Burrata , Basil and basil Oil

Second Course: Rigatoni salad with fresh basil, Mozarella di Buffala, Sundried tomato dressing and a crunchy touch

Third course: Casserole of Queso Provolone, with datterino homemade sauce, Fresh oregano and the best olive oil

Fourth course: Home made ravioli of Ricotta and Spinach, with Pecorino cheese Green Pesto and Pecorino Cracker on top

Fifth course: Fungi Porcini Risotto, Grated Parmigiano Reggiano and Piamonte truffle Paste

Tiramisu, Chantilly and cocoa powder, coffee syrup and Hazelnut/Chocolate Icecream

Toppings: Lime, Sour Cream, Fried Chilli,Pico d Gallo, S. Verde, Tabasco & Tortilla Strips

Mixed Mexican Salad with Pomergranate seeds And Jalapeno Dressing

Cucumber & White Fish Aguachile

Blue Corn tortilla Soup (Autentic Mexican Flavour & Toppings)

Original Homemade Guacamole with Totopos

Quesadilla Of Cojita Cheese with Huitlacoche & Truffle

Garlic & Coriander Prawn Taco with Popcorn Powder. Amazing!!

Al pastor Pork Rib Taco with His Roasted Pineapple

Halibut a la Veracruzana with Some Toppings in a Corn Leaf

Fresh Pineapple, Lime Syrup, Lime Zest & Chilli Powder

Lemon Cake with Chipotle-Vanilla Ice Cream & Chantilli in a Golden Glass

Goma Wakame Salad Home Made with Pickled Shitake Mushrooms

Pickled Salad of Cucumber, Granny Smith Apple and Celery with Tofu-Sesame Dressing

Baby Sweet Corn on The Cob with Yuzu Butter

Tiger Prawn Tempura and green Asparragus Uramaki (Roll Rice Outside) With Spicy Creamy Sauce

Salmon Taco, Red Quino and Wasabi-Guacamole

Crab Roll, Avocado, Black Garlic emulsion and Orange Masago for toping

YellowTail Tiradito, Spicy Ponzu And Mustard Cress Salad

Salmon Belly Tiradito with Aji amarillo dressing

Sea Bass Tiradito with Jalapeno dressing

Creamy Rock Mussels with Kaffir Lime

Original Recipe Black Cod Miso

Miyazaki A5 Wagyu Beef with Truffle Yuzu Ponzu

Matcha Cheese Cake Century XXI

Styr-Fried brocoli with Sesame Dressing and Garlic Chips

Home made Rosmary & Kalamata Focaccia

Sherry Gazpacho, Crudites and some Crackers

Aubergine and Zuccinin Moussaka, Soured Cream and Home made Pita bread

Tikka Masala roasted Celeriac with Curry Madras Coconut Foam

Rice With Coconut Milk and Hibiscus Sorbet