• Aperitif

• Light cream of chickpea

and wild pork products

• La Fueva shiitake ragu with

poached egg

A choice from:

• Trout fillet with its roe, citrus potatoes and Ballobar capers

• Twice-cooked artichokes and vegetable chips

• Roast “Del Cinca” chicken

and wild pork spicy sausage

• Today …

A choice from:

• Strawberry soup with lemon sorbet

• Fonz yoghurt with rosemary

ice cream

• Caramelised French toast with pepper and cardamom ice cream

• Chocolate