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Starters

Iberian Cebo ham (hand cut)...

with “Crystal bread” and tomato

Scallops with creamy sweet potato

foie gras, apple and lime air

Yellow tomato and mango Gazpacho

with smoked salmon and avocado sourcream

Grilled green asparagus

Iberian Cebo ham, parmesan cheese, olive air and “Romesco” emulsion

Grilled octopus with garlic oil

majorcan baby potato, potato foam and smoked pepper emulsion

Lobster salad

with tropical fruit and passion fruit oil

Beef carpaccio

with basil pesto, dried tomato, pine nuts, parmesan flakes and rucola

Homemade spinach and serrano ham croquettes

in panko crumbs, with goat cheese dip

Main Courses

Lobster Risotto

with dill butter and wakame

Wild mushroom risotto

with foie gras and balsamic reduction

Duck breast

with rustic Puree of sour apples, passion fruits coulis and red fruits

Cebon Sirlon Steak (300 gr.)

with Chips and Lettuce’s Hearts

Grilled Sea bass

with vegetables from the garden, olive grove and coconut sauce

1 kg of Cebon Ribeye Beef (for two persons)

with Chips and Lettuce’s Hearts

Turbot with potatoes

bok choy, bimi and Pernod sauce

Cod cooked at low temperature

on black risotto with passion fruits coulis

Suckling pig cooked

at low temperature with garlic and thyme patatos

Iberian pork

with potato foam y glazed shallots

Tenderloin of Beef with foie gras

Pedro Ximénez reduction, potato millefeuille and baby mushroom

Grilled Rack of Lamb with aromatic crust

of herbs with potato foam and glazed shallots

Crispy belly pork

cooked at low temperature with creamy sweet potato

Roast spring Chicken

with garlic and thyme patatós

Desserts

Chocolate Coulant

with passion fruits coulis and ice cream

White Chocolate soup

with citricus pie and red fruit ragú

Ice Creams and Sorbets

Pineapple carpaccio

with coconut ice cream

Vanilla “Creme Bruleé”

with red berries

TableBooking

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