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Starters
- IBERIAN PREY CARPACCIO, KALAMATA OLIVE AND NUTS
- ASPARAGUS AND VEGETABLES PUDDING WITH MUSSELS VINAIGRETTE
- CREAMY SEAFOOD RICE, TOMATO AND CHIVE EMULSION
Main courses
- ROASTED TURBOT WITH BAKERS POTATOES AND SAUTÉED SPRING GARLIC
- BAKED SEA BREAM, CREAMY SWEET POTATOE AND BACON VINAIGRETTE
- GLAZED VEAL CHEEK WITH SPINACH PARMENTIER
Artisan desserts
- BROWNIE, WHITE CHOCOLATE CUSTARD AND MINT ICE-CREAM
- MAMIA MOUSSE WITH A CRISPY HONEY ROLL AND MANGO SORBET
- ASSORTMENT OF HOMEMADE SORBETS AND ICE-CREAM