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

Flat bread of anchovies of la Escala with parmesan cheese shavings

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


Flat bread of smoked sardines with black olive purée, fine herbs, sauteed seasonal vegetables, fresh seasonal sprouts and pearls of arbequina oil

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

Niguiris: Salmon, tuna, shrimp


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

Tortada de Banyoles

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

Beef cheek stewed in Porto, chestnuts, potatoes and chocolate

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

Salad with organic tomatoes, assorted lettuces, fresh figs, and gratin goat cheese


Watermelon gazpacho cocktail

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

Foie soup with candied artichoke heart, candied apple in Calvados and pan-fried foie escalope


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

Red prawn carpaccio with lobster reduction, arbequina oil spherifications, mini pansies and arugula sprouts

Grilled vegetables with homemade romesco

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

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
