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
Amuse boucheFresh oysters with passion fruitAppetizerScallops with apple, celery and trout caviarSoupMinestrone soup with green asparagus and parmesan cheeseMain courseTurbot fillet with clam mousse and seaweed sauceNew potatoes with chives and broccoliniDessertFresh raspberries and strawberries, raspberry sorbet with black pepper
Amuse boucheSea bass with green apple and marjoramAppetizerScallops served in a shell with miso butter and seaweedSoupCelery cream with oysters in tempuraMain courseSirloin steak with béarnaise sauceGreen asparagus and fried steppe mushroomNew potatoes with chives butterDessertFresh strawberries and raspberries, strawberry sorbet with pomegranate molasses
Amuse boucheCroustade with mushrooms and parmesan cheeseAppetizerScallops with apple, celery, and trout caviarSoupLobster bisque with lobster meat and chivesMain courseBeef tenderloin steak with truffle sauce, fried foie gras, potato croquettes and broccoliniDessertCrème brûlée with raspberry sorbet and fresh raspberries
Amuse boucheBuckwheat pancakes with creme fraiche and trout caviarCold appetizer"Vitello tonnato" - boiled veal slices with tuna sauce and capersWarm appetizerLobster tail with green asparagus and chives sabayon sauceSoupSoup with oysters, bacon and fennelMain courseNew Zealand lamb cutlets with spring vegetablesNew potatoes and thyme sauceDessertCoconut panna cotta with strawberry granita and fresh strawberries
Amuse boucheBuckwheat pancakes with smoked salmon and sea algae caviarCold appetizerOctopus carpaccio with seaweed salad, citrus dressing and sesameWarm appetizerFried clams of St. Jacob with cauliflower, spring peas and maturing hamSoupLobster bisque with lobster meat and herb creamMain courseBeef tenderloin steak with truffle sauceFried foie gras, potato croquettes and asparagusDessertChocolate fondant with strawberry sorbet and fresh strawberries
