FIRST ACT
Cream of squash and blanc of leeks with aroma of truffles
Foie La Favorita style with coulis of mandarin orange
Salad of vegetable chips, carpaccio of octopus and vinaigrette of mustard
Salad of veal marinated with roquette, sunflower seeds and fresh sprouts
Tempura of aubergines and purple onion
Cardoon of Falces sautéed with Iberian ham, elvers and nuts
Fresh pasta with filling of pear in cream of Roncal cheese and perrechico mushrooms
Egg mollet on crisp nest of pasta verde and mushroom sauce
SECOND ACT
Boulettes of hake on bisque of prawns and greens al dente
Millefeuilles of cod ajoarriero and apple on sauce of crystal peppers
Roast turbot with vinaigrette of pocha beans and prawns
Strips of semi-roast red tuna with crisp roll of creamy rice
. . .
Filet mignon of veal in tournedos on crouton with foie and meat glacé
Carrillada of Iberian ham stewed in Navarrese wine with mousse of Idiazábal cheese
Leg of duck confitée with chestnuts and wild fruit
Leg of venison macerated in oil of aromatic herbs with crisp gnocchi
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