Ripened cheeses and cold cutsMarinated olivesRoasted pineapple and kimchi saladBeef tartare with egg yolk emulsion, Spanish pickles and truffle mayonnaiseTacos with salmon, watermelon with teriyaki sauce, and aioliToasts with caramelized fennel, spicy kale pesto, and olivesFrittata with smoked bacon, gorgonzola and salsa verde with nutsDips with bread
Ripened cheeses served with picklesPimientos de Padron - fried Spanish peppers from Galicia with smoked saltFrittata with blue goat cheese, pears stewed in cider and herb and nut crumbleTacos with kimchi, wasabi guacamole, and smoked tofuRoasted root vegetables with horseradish bechamel sauce, piquillo pepper and bison grass salsaCelery steak with truffle sauce, celery purée, walnuts and kale
Appetizer - tapasPan con tomate (croutons with tomato salsa and olive oil)Chorizo in cider with garlic and parsleyManzanilla olivesGrilled octopus with salsa verdePiquillo peppers stuffed with goat cheese, honey and almondsMain courseSea bream fillet with baked sweet potato, on asparagus in green herb sauceDessertMini meringue with Catalan cream and fruit
AppetizerGordal olives marinated in herbsSalmorejo soup made of tomatoes, serrano ham and organic eggRaspberry tomato with sheep's cheese, arugula and sunflower seedsShrimps in pil-pil sauce flambéed brandyPintxos 3 types of snacks filled with a toothpick (1. potato tortilla, aioli with smoked paprika, grilled zucchini 2. Eggplant, goat cheese, beet jam, hazelnut 3. Baguette, serrano, quail egg)Parrillada grill on plattersRibeye beef steak and sirloinSecreto iberico from the black Iberian pigChistorra sausage shashlik with shrimps and piquillo peppersSquid steakAdditives on plattersCold aioli potatoesGrilled vegetablesMixed lettuce with cherry tomatoesA set of Spanish sauces (salsa verde, Mojo rojo, salsa con tomate)DessertCrema catalana with fresh raspberriesAlmond tart with toffee and apple mousseThe menu price does not include the cost of renting and transporting the grill
AppetizerBeef tartare with tomato mayonnaise, breaded egg yolk, and parmesan crispOrTuna tartare with olives and citrus mayonnaiseSoupTruffle cream soup with crispy guancialeMain courseOctopus with nduja, burrata, and saffron mayonnaiseDessertBasque cheesecake with balsamic vinegar
AppetizerCod Ceviche with crème fraiche, passion fruit and mango jellySoupMoroccan Harira (version without meat)Main courseFree range corn chicken breast on mustard puree with butter sauce and baby spinachDessertAlmond tart with apple mousse and vanilla ice cream
Mussels in pepper and orange vinaigrette sauceShrimps in pil-pil sauceCod croquettes with orange aioliPinchos with quail egg, Serrano ham, and caramelized onionZucchini rolls with goat cheese, honey and almondsSpanish tortilla with vegetablesTomato and watermelon gazpacho with diablotkaMelon with Serrano hamDuck liver pate with red wine jellyCrema Catalana with raspberriesMini meringue with mascarpone and strawberries
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
Few ideas for your consideration. You and your friends can learn how to make:RisottoHomemade italian pasta and saucesSpanish PaellaSeveral types of currySushiModern Food DesignFinger FoodModern Culinary TechniquesPlaying with liquid nitrogen
Plato de Queso y Embutido - a board of Spanish cheeses and cold meats with Gordal olivesPimientos de Padron - fried Spanish green peppers from Galicia with Arbequina oil and smoked Maldon saltPulpo a'la Gallega - slow-cooked octopus with confit potatoes, smoked paprika, Arbequina oil and salt flakesGambas pil-pil - prawns fried in olive oil with garlic, chilli, smoked paprika and brandyTernera Canaria - beef slices with papas arrugadas potatoes, mojo picon sauces, mojo verde and smoked, grilled romaine lettuceCrema Catalana - Spanish Catalan cream with lavender, raspberries and white chocolate
TapasTuna with braised spinach and endiveOctopuss with baby potatoes, olives and celeryBoccadillos with beef sirloin marinated in oregano and lemonBacon and fennel with garlic, served on baby cabbage with oliveFennel roasted with peas, mint, coriander and marinated artichoke
TAPASTostadas with fava bean puree, garlic, rosemary and olive oilPan-fried mackerel with confit tomatoes, coriander and garlicChicken liver with smoked bacon, potatoes and carmelized red onionBlood sausage with green beans, mushrooms and feta cheeseRoasted baby beetroot with onion, chickpeas and balsamic vinegar
