Appetizer:

Fowl consommé

Black olive macarron stuffed with salted anchoves

MENU:

Shrimp tails with garlic, texturised tomato, and baby mezclun

Farm-fresh egg at 65o, thick pea soup, and potato chrisp

Monkfish fillet on lobster sauce and citric pilpil cod garlic sauce

Veal sirloin, seasonal mushroom rissotto, and Tempranillo red wine jelly 

Frozen spring (lemongrass, apricot, and cheese)

Petit Fours

The menus will be a full table.

Drinks not included