Coca of black olives, marinated Kibinago, Peppers of Piquillo
con Espuma de Salmorejo y Gelee de Jamón
and espuma of salmorejo served with jellied Jamón
Yema de Huevo Ahumada, Migas y Trufa de Verano
Akane egg covered with spanish rice,
Migas served with summer truffle
Gazpacho de Arándanos y Vieira a la Plancha
Blueberry gazpacho with plancha of scallop
Arroz de Cangrejos de Rio, Sofrito de Pimientos
y Aroma de Diferentes Albahacas
Risotto of crayfish and red pepper
served with scent of Shiso herb
Mero Amarillo con Bogavante Sobre Láminas de Vegetales
y Reducción de Vinagre PX
Epinephelinae and lobster assorted with layers of vegetables
flavored with Pedro Ximénez vinegar
Codorniz con Foie Gras,
Pasas de Corinto y Melocotón Glaceados
Quail stuffed with Foie Gras
and raisins, served with glazed peach
Granizado de Ciruelas,
Gelatina de Toronjas con Confitura de Tomate
y Cristales de Sal
Tomato confit and citrus jelly,
japanese plum granité with an accent of salt
Mousse de Jasmin con Piña al Aroma del Cilantro,
Helado de Pimienta Rosada y Tallos de Celery en Almíbar
Cream of jasmine with coriander scent pineapple
pink pepper icecream served with celery confit
Café y Golosinas
Coffee and Small sweets
