EASTER MENU

Bread from our workshop.

House snack.

Lobster bisque with potato millefeuille and paprika and saffron aioli.

White asparagus with homemade smoked salmon and Benedict sauce.

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Poêle de foie-gras with caramelized apple, grapes, almonds and Pedro Ximénez demi-glace.

Sorbete del dia.

Sea bass fillet on braised leeks, mustard Beurre Blanc, dill and Vinalopó grapes.

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Rack of lamb with spring onion, celery, grilled baby potatoes, and Boletus sauce.

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Beef tenderloin tournedos with sherry carbonara sauce, guanciale, and black pepper.

Special Easter dessert