Salads:

- King prawn warm salad with shitaki mushrooms and mango vinaigrette
- Fresh tuna salad, grilled vegetables and asparagus pesto
- Lamb's lettuce salad, chicken marinated with soya and parmesan shaving

Carpaccios:

- Salmon and king prawn carpaccio dressed with lime and passion fruit
- Veal sirloin carpaccio with crunchy pistachios nuts and balsamic vinegar reduction

First courses:

- Truffle potatoe cream and artichoke hearts sauteed with cubes of jabugo ham
- Pumpkin cream with goat cheese au gratin and grated coconut
- Saracen wheat fresh pasta with truffles and horns of plenty
- Seasonal vegetable risotto with grana pagano

Main courses:

- Cryfish on the oven wrapped in Iberian pork bacon on a layer of beans
- Fillet of gilthead with coconut flavoured rice, vegetable chop-suey and oyster sauce
- Juicy cod aromatized with truffles on a mushroom ratatouille
- Rare tuna with germinated seeds, guacamole and confited tomatoe
- Magret of duck caramelized with mashed pears, ginger and glazed strawberries
- Veal sirloin with shaved foie on a potatoe millefeuille
- Lamb carre with kebab sauce and vegetable brochette
- Style pork fillet with apple compote, yuca chips and a reduction of pedro Ximenez wine

The desserts:

- Agar pear and its dairy caramel
- Tiramisu covered with chocolate
- Cheese tart with strawberry coulis
- Fig tatin with caramel
- Rasberry macarron and rasberry coulis
- Bouchon coulant with vanilla cream
- Fresh fruit textures with hot chocolate