Depending on seasonal produce
Burrata, confit aubergine, marinated tomatoes, black olive soil, rocket shoots
Pallars beef steak tartare smoked in-house, with creamy mustard
Spinach ravioli stuffed with roasted pumpkin and ricotta, lobster and white wine butter
Grilled scallops, stewed Maresme baby peas and roast chicken
Baked wild turbot, artichoke foam and leek confit in white miso
Boneless shoulder of lamb, Cerdanya-style trinxat, sweet potato and horn of plenty mushroom sauce
Selection of organic Catalan cheeses with homemade jam
Exotic cloud: passion fruit, coconut and white chocolate
Cacoa&Nuts: chocolate and peanut cake, hazelnut ice cream, caramelised pistachios, chocolate foam and chilled white chocolate and vanilla soup
Petits fours
Depending on seasonal produce
Burrata, confit aubergine, marinated tomatoes, black olive soil, rocket shoots
Cream of roasted leeks with grilled red prawns, pork jowl and roasted hazelnuts
Free-range egg cooked at 63o with porcini mushroom foam and onion and pine nut crumble
Roasted wild meagre with sea urchin and grilled pepper jus, and broccoli couscous
Boneless shoulder of lamb, Cerdanya-style trinxat, sweet potato and horn of plenty mushroom sauce
Exotic cloud: passion fruit, coconut and white chocolate
Cacao: dark chocolate mousse with a raspberry centre
Petits fours
Aubergine confit in soy sauce and ginger with almond cheese, olive soil and tomato chutney
Cream of roasted leeks, crispy tofu and sesame oil
Tomato tarte Tatin with hazelnut romesco and caramelised onions
Artichoke heart confit with roasted sweet potato and caramelised pine nuts
Creamy rice with seasonal wild mushrooms and spinach cooked in its own juices
Cinnamon baked pear with hazelnut ice cream
Chocolate cake with red fruit and balsamic vinegar jam.
Petits fours