APPETIZERSelection of smoked fish on a horseradish panna cotta with caviar, asparagus and lemon emulsionSOUPPheasant consommé with dumplings or egg noodlesMAIN COURSERoasted guinea fowl with citrus purée, orange and cardamomDESSERTStrawberries with bison grass zabaglione and pine syrup on a chocolate crumblesKids MenuSOUPRaspberry tomato cream with jasmin riceMAIN COURSEFree range chicken with sweet potato fries and carrotsDESSERTChocolate mousse with strawberries and pistachios
AppetizerBaked asparagus wrapped in oscypek slicesSoupAsparagus and pea soup with coconut milkMain courseSpaghetti primavera with asparagus and broccoliDessertAsparagus and mint ice cream
AppetizerSmoked salmon in capersMain courseBeef cheeks stewed in beer with barley risotto and onion in beer sauceDessertChocolate ganache cream with salted caramel chop
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
StartersMango, tomato and beetroot tartareMussels in vinaigrette (with dry ice)First coursePierogi with fresh truffles and boletusMain courseGalician octopus leg with on a bed of potatoes (smoked on the table)Duck breast, red fruits and fresh vegetablesDessertMini Easter Baba with ronChocolate in textures
