Still life presentation

Blue fin tuna tataki in mustard sauce with sprouts salad and micro vegetables


Scallops with wild mushroom sauce, poêle foie gras escalope and Pedro Ximénez reducction

Lemon mousse with rum jelly

Iberian pork steak with red fruits sauce

Appetizer of freeze-dried vegetables


Salad of caramelized stuffed figs with foie, red fruits and candy filigree

Confectionery

Confectionery

Tiramisú

Stew of peas at Catalan style


Grilled red prawns of Palamós

Appetizer of scallops with wild mushroom sauce and black truffle shavings

Grilled vegetables with romesco sauce
Confectionery

Mascarpone cake with red fruits

Cocktail bar service

Taps de Cadaqués

Dry rice of lobster and wild mushrooms

Catalan custard

Mellow rice of lobster, wild mushrooms and black truffle

Coconut and white chocolate mirror glazed mouse with mango cream, mango jelly, lemon and yogurt macarons, berries and chocolate figures

Catalan stew of monkfish with lobster broth and seaweed

Dark chocolate coulant with macarons

Skewered cherry tomatoes, mozzarella, basil and cucumber

Cheescake with red fruits
Artichoke salad, fresh morels, celery, carrot shavings, roasted onions and ox broth reduction
Lemon mirror glaze, creamy passion fruit, mango jelly, green apple and basil macarons, wild strawberries and chocolate figures

Seafood paella with lobster broth


Fruit salad with passion fruit coulis and rose petals

Cottage cheese cake and honey with caramelized pear, candied dried fruits and toffee


Steak tar-tar with goat yogurt sauce and coriander

Lobster salad, burrata, micro vegetables, seasonal sprouts and pesto

Dark chocolate mousse with raspberry jelly and chocolate mirror glaze

Cured iberian acorn ham nest with melon roses

Salad in glass of cherry tomatoes, mozzarella, seasonal sprouts and romesco


Girona beef tataki, candied onions, truffled potato parmentier and Oporto sauce

Cherry gaspacho

Roses octopus leg cooked at low temperature with seasonal vegetables, truffle potato parmentier and romesco

Girona beef steak wrapped with cured bacon and cherry sauce


Melon soup with star anise syrup and crispy ham

Grilled giant prawns from Palamós with sea spaghetti


Vichissoise

Low temperature cooked duck breast with red fruit sauce and mango coulis

Number cake with creamy passion fruit


Smoked Salmon Ingot with Mango Chutney

Macarons assortment

Cod with samfaina sauce, lyophilized melanosporum black truffle shavings, truffle oil pearls, seasonal shoots and lyophilized thoughts


Mango mirror glazed mousse with raspberry jelly

Octopus cooked at low temperature with smoked parmentier, sweet paprika and fresh sprouts

Wild sea bass with homemade romesco sauce and mini grilled vegetables

Artichoke hearts sautéed with acorn-fed ham nest


Bluefin tuna tartare with spherifications of virgin olive oil and seasonal sprouts

Truffled pumpkin soup with crunchy Iberian ham and fresh sprouts

Raspberry Mirror Glazed Mousse with Blackberry Jelly

Grilled scallops with foie sauce


Red prawn carpaccio appetizer with prawn head reduction, sea urchin meat and chives

Dark chocolate coulant with raspberry coulis, fresh strawberries, vanilla ice cream and crystallized rose petals


Lemon mirror glazed mousse with pineapple jelly

Lemon mirror glazed mousse with pineapple jelly

Grilled turbot with mini baked vegetables and homemade romesco sauce

Sea and mountain rice with Iberian pork, sausages, red prawns from the Costa Brava, honeyed cuttlefish, pepper and saffron

Carpaccio of red prawns from the Costa Brava with a reduction of lobster, chives, micromezclum, seasonal flowers and spherifications of virgin oil

Girona beef tenderloin wrapped in cured bacon, basil infusion, peas, mini carrot and courgette filigree


Sautéed artichoke hearts with Iberian ham nest and Pedro Ximénez reduction

Vanilla sandwich, strawberry jelly and mango mousse with pistachio sponge cake, raspberry coulis, tangerine sorbet and rose petals

Foie soup with sautéed scallops and Pedro Ximénez reduction

Duck magret with port sauce, roasted figs, candied apples with calvados and pears with wine

Vegetable paella with wild mushrooms


Neutral mango mirror glazed mousse with raspberry jelly, gioconda sponge cake, fresh strawberries and cherries, violet macaroons and rose petals

Neutral mango mirror glazed mousse with raspberry jelly, gioconda sponge cake, fresh strawberries and cherries, violet macaroons and rose petals

Croquettes of wild mushrooms and black truffle with tomato jam and thyme

Suckling lamb terrine at low temperature with skinned ribs and sauce accompanied by mini-roasted vegetables

Ceviche of scallops, red prawns and mango

Brownie with chocolate cream, passion fruit coulis, chocolate ice cream and natural mango cubes


Appetizer of roasted Roses octopus leg with smoked parmentier and red pepper

Beef fillet roasted with butter, garlic and rosemary with port sauce, truffle parmentier , artichoke confit and asparagus and courgette nest

Smoked sardine coke with olivada, fine herbs, sauteed seasonal vegetables, fresh seasonal sprouts and pearls of arbequina oil

Yellowfin tuna tartar with homemade guacamole, tomato pearls, chives and mini pansies

Neutral mirror glazed mousse of nougat from Jijona with granite almonds, raspberry and chocolate figures

Neutral mirror glazed mousse of nougat from Jijona with granite almonds, raspberry and chocolate figures

Grilled vegetables with homemade romesco

Sea and mountain rice with Iberian pork, red prawns, artichokes, 10-hour Catalan stir-fry, saffron and shrimp head stock

Low-temperature candied oxtail terrine, roasted chanterelles and candied artichoke heart

Grilled scallop with wakame seaweed salad and fennel

Yellow fin tuna tataki with sesame sauce, cucumber carpaccio and toasted pistachios

Galician beef ingot with port sauce, sauteed morels, twisted green asparagus and fresh herb hollandaise sauce


Apple, fennel, arugula and orange salad with Dijon mustard vinaigrette

Brownie with chocolate cream, caramelized walnuts, crème anglaise, natural mango cubes, crumbled toasted pistachios and dried rose petals

Turned green asparagus

Fresh shelled Costa Brava prawn wrapped in Kataifi noodles, creamy fresh cheese and reduced infusion of prawn heads

Raspberry neutral mirror iced mouse with strawberry jelly heart and pistachio gingerbread

Raspberry neutral mirror iced mouse with strawberry jelly heart and pistachio gingerbread

Piglet confit at low temperature in terrine finished crispy in the oven, potato gratin, orange, and red wine sauce

Apple tatin

Chicken and rabbit paella

Vegetable crudités

Artisan dark chocolate coulant with crème anglaise, natural mango cubes, crumbled toasted pistachios and dried rose petals

Seasonal tomato salad with mozzarella, fava beans and basil

Smoked salmon ingot with béarnaise sauce, olive drop, capers, cucumbers and pearls of arbequina oil

A thousand sheets of cream and raspberries

Yellow fin tuna tataki with wakame seaweed salad

Spherical olive with candied orange peel and vermouth air

Melon with Iberian ham: Toad skin & Waikiki with nest of Iberian ham and fennel sprouts

Seafood paella with fresh seafood from the Costa Brava

XL scallop meat with foie gras soup and caramelized apple

Natural mango mousse cake with wild strawberry jelly, pistachio Gioconda gingerbread, crème anglaise, orange roe, crumbled toasted pistachios

Scallops with morel sauce

Salad in tray of arugula, slices of apple, fennel and orange

Salad of peeled cherry tomatoes, mozzarella, pesto and tapenade

"Senyoret" seafood paella with fresh prawns

Smoked salmon ingot with chopped green pepper, peeled grapes, escalivada juice and pearls of arbequina oil

Tuna sashimi with chopped green pepper, peeled grapes, escalivada juice and pearls of arbequina oil

XL scallop meat with wakame seaweed salad and cucumber


Danish beef fillet roasted whole with butter, garlic and rosemary, fried gratin, roasted carrot, red wine sauce and tartar sauce

Brownie with creamy chocolate heart, caramelized walnuts, crème anglaise base, toasted pistachios, orange and dried rose petals

Homemade cheesecake with forest fruit jam, raspberries and chocolate mint
