Veal foie pâté, homemade quince jelly, berry sauce, and beetroot powder. Glass of Sparkling Grand Cuvee
2. Starter
Option 1
Piquillo pepper stuffed with duck confit, coriander chlorophyll, and apple chutney with hints of tomato.
Option 2
Wild mushroom soufflé, Grand Padanocheese, dehydrated kale.
Glass of Marques Casa Concha Heritage
Option 1. Piquillo pepper stuffed with duck confit, coriander chlorophyll, and apple chutney with hints of tomato.Option 2. Wild mushroom soufflé, Grand Padanocheese, dehydrated kale. Glass of Marques Casa Concha Heritage.
3. Main Course
Option 1. Piglet lamb ribs, trimmed in pistachio and grilled in butter, served with a potato accordion, shallot sauce, cranberries, and berry caviar sauceOption 2. Ravioli stuffed with sweet potato and ricotta, goat cheese sauce and olive truffle. Glass of Don Melchor.
4. Dessert
Option 1
70% chocolate mousse with red fruit sauce
Option 2
Pears in red wine, blue cheese sauce, grapes, and candied walnuts.
Option 1. 70% chocolate mousse with red fruit sauceOption 2. Pears in red wine, blue cheese sauce, grapes, and candied walnuts.