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.

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

Sorbet of the day.

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

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

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

Special Easter dessert