OVERTURE
Mild cream of boletus with aroma of white truffle
Foie of duck, La Favorita style
Tartar of Almadraba tuna, lime sauce and mellow mustard
Salad of roquette and apple, anchovy mousse, Idiazábal cheese and walnut vinegar
Tempura of artichokes and aubergines with reduction of Modena
Truffled egg, Jabugo ham and revolcona potatoes on cream of zucchini and asparagus
Raviolis of pear, sauté of mushrooms and Parmesan cheese
FIRST ACT
Fish
Cod ajoarriero wrapped in fresh pasta a la tinta with sauce of Roncal cheese
John Dory in tempura al pesto Provençal, roast potatoes with skin, concassé tomato and white asparagus
Sturgeon marinated in mustard and honey with crisp purple onion
Salmon demicuit with scallop and aroma of soya
SECOND ACT
Meat
Roast leg of duck, puré of dried apricot and vinaigrette of wild fruits
Macerated Iberian ham on casserole of Pedrosillano beans
Medallions of gazelle, borage and glazed shallots
Grilled filet mignon of veal, vinaigrette of Perrechico mushrooms and crisp strips of sweet potato
DESSERTS
Volcano of tiramisú with Baileys ice cream and vanilla sauce
Tatín cake with beer ice cream and aroma of basil
Pastry of three chocolates with orange ice cream and Cointreau
Sherbet of green apple and Cava
Sableaux of figs with whisky ice cream and caramel crisp
Passion of white chocolate with surprise of maracuyá
Carpaccio of pineapple with malibú and coconut ice-cream
Ingot of chocolate, cream and coffee with banana ice cream
APPLAUSE
Laudate Dominum (semisweet with Navarre muscatel grapes)
Pedro Ximénez Noé
Pedro Ximénez “Osborne 1827”
Solera 47 Oloroso (sweet)
Offley Tinto (port)
Aguardiente (spirit) Tostado Bouza do Rei
Aguardiente (spirit) Hierbas Bouza do Rei
Pisco (spirit) Demonio de los Andes
Pacharán (liqueur) Basarana Etiqueta Negra