Chilled White Asparagus Soup and Burrata Smoked Salmon
Beef Carpaccio
Steak Tartare
Chilled Melon Gazpacho with Iberian Ham
Seabass and prawn ceviche
Quinoa an avocado salad
Mains Courses
Grilled Turbot with Leek and Saffron Sauce
Cod bizcaina
Grilled Octopus with Spicy Mashed Potatoes
Pacific Scallops Gratinated in the Shell
Hake grilled
Chicken Thighs Stuffed with Prunes and Pine Nuts
rosated monkfish
Baked lamb