APERITIVO
Gin tonic, ginger, lemon and mint ice cream
Old Zamorano cheese, Marcos Conde “Gran Vintage” 18 months
Ticino cow’s milk cheese

ANTIPASTO
Cantabrian anchovies with avocado and AVOE and mandarin emulsion
Mushrooms sautéed in the style of “Bar La Fresa” (Salamanca)

FIRST
Strawberry and red fruit gazpacho with basil oil

SECOND
Orange and vanilla pumpkin cream, parmesan crisp and chive pesto

THIRD
Boletus risotto with bimi, beet couscous with vegetables in tangerine vinaigrette
Pork cheeks in Spanish sauce with potato and sweet potato parmentier with chicory and pomegranate salad

DESSERT
Carrot, strawberry and orange sorbet with vinegar stewed strawberries and fresh fennel