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

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

mushrooms and caramelized onion with pine nuts and Pedro Ximénez redution

on a bed of port wine sauce

and subtle hint of truffle

dressed with pine nuts vinaigrette

with peppers and kalamata olives

grated with honey “all i oli”

with asparagus and hard boiled egg

with peppers and potatoes

with bechamel sauce

with almonds and tomato sauce

with vinaigrette of avocado and lemon

with parmesan foam

and drizzle of pesto

stuffed with blood sausage

( Grilled razor clams )