ENTRY
Vegetable pie with coktail sauce and basil oil

FIRST
Dry rice with prawns, peas and lemon aioli

SECOND
Grilled octopus on “broken potato” with black olive mayonnaise

THIRD
Japanese-style marinated tuna on quinoa salad and “Trampo” malloquino with salmorejo

FOURTH
Braised pork with porcini mushrooms on potato parmentier and endive salad with pomegranate vinaigrette

DESSERT
Caramelized French toast on light Catalan cream with cinnamon meringue milk ice cream.