with Jabugo ham, prawn, tomato, onion and mint vinaigrette

and crunchy macadámia nuts

with prawns, Jabugo ham and parmesan cheese

grilled and yakitori sauce

wiyh alittle honey and escalibada

with feta cheese and basil

with mango jam and toast

and onion to Pedro Ximénez reduction

Oporto sauce and mushrooms

and truffled sauce

and chips of foie to pine nuts reduction

with peppers and kalamata olives

grated with honey “all i oli”

with peppers and potatoes

with bechamel sauce

with almonds and tomato sauce

with vinaigrette of avocado and lemon

soup

and fried

with with white and black sausage

with mushrooms sauce