menu-fin-de-ano
Appetizers
- Potato and scallop nigiri
Enhanced with truffled yolk, complemented with herring roe and a fine teriyaki sauce
- Blini with gravlax salmon
Served with smooth sour cream, a subtle touch of lime and the refined flavor of gravlax salmon with Ponzu sauce
- Goat cheese praliné
Exquisite praliné filled with fig jam and coated in vibrant green pistachio
Starters
- Gourmet lobster cannelloni
Filled with lobster and select boletus, bathed in a creamy red shrimp béchamel and accompanied by juicy red shrimp
- Lamb medallion
Accompanied by a demi-glace with leek, potato and shallot cake
To refresh
- Mini gin-lemon
Main courses
- Sole fillet
With baby vegetables on celery mousseline and herring roe
- Angus beef tenderloin
Slow-cooked with foie gras, portobello and truffle ragout with Pedro Ximénez reduction
Dessert
- Tiramisù ingot
Accompanied by a coffee ice cream quenelle
Our cellar
- Juan Gil Crianza red wine
D.O. Jumilla
- Shaya Verdejo white wine
D.O. Rueda
- Sumarroca Brut Reserva Cava
Party favors
- Lucky grapes and party favors