Green curry scallops

With coconut cream and lime, citrus caviar and mini carrots

Grilled sea urchin

In onion chawanmushi, citrus sauce, seaweed and osetra caviar

Sea and land of langoustine tartare

With sobrasada sausage and parsley emulsion

Venison tartare

With spices and fresh sprouts

Grilled pickled partridge

With its sauce, tender sprouts and pickled vegetables

Seasonal mushroom stew

With organic egg yolk coulant, tuber demiglace and sliced truffle

Grilled scarlet shrimp rice

With cuttlefish, parsley aioli and "poor man's barnacle"

Black rice

With squid, saffron aioli, trout roe and pimpernel

Game meat rice

With mushrooms, creamy trumpet mushrooms and black truffle aioli

Grilled turbot

With juice from its bones smoked over charcoal, crunchy of their skins and crispy of ink

Marinated hake loin

With Kombu seaweed and its collagen sauce, pea pesto, red prawns and green sauce air

Grilled red mullet

With smoked sauce from its bones, sanfaina and foam of Galician ajada

National venison loin

With roasted hazelnut emulsion, lemon hollandaise and creamy boletus sauce

Grilled lamb ribs

With eggplant and yogurt sauce hummus, crispy chickpeas and smoked olive oil red pepper reduction

Grilled beef tenderloin

In beetroot texture with creamy potato, grilled vegetables, soubise foam and emulsion of grilled piquillo peppers

Grilled duck breast

With duck breast puree, pumpkin in textures, roasted sweet potato cream with passion fruit

Grand Marnier soufflé

Time preparation (12 min)

Chocolate with different textures and Maldon salt

Pistachio coulant

With butter ice cream