Cuatro Hojas

Main course:

• Iberian ham and cured cheese with tumaca bread.
• Goat cheese salad with bacon and fig vinaigrette with nuts.

Individual

• Artichoke with gratin brandade and beef jerky.

First plate:

• Merluza Sweet chilli peppers.

Second plate:

• Pork tenderloin with honey-mustard sauce.

Desert:

• Red berry briochelle with cream and lemon curd.

Drinks:

• White Wine.
• Red Wine.
• Beer.
• Soft Drink.
• Water.
• Coffee

Main course:

• Serón cured meats and cured cheese.
• Confit tuna belly salad with emulsified Almería tomato vinaigrette.
• Scrambled potatoes with cheddar cheese, diced ham, and truffle oil.

Second plate:

• Korean lasagna with sea bass, cod, octopus, and seafood.
• Grilled pork secret with Creole chimichurri.

Desert:

• Chocolate ingot with hot chocolate and ice cream

Drinks:

• White Wine.
• Red Wine.
• Beer.
• Soft Drink.
• Water.
• Coffee

Main course:

• Serón cured meats and rosemary-cured cheese.
• Salmon, fresh cheese, and mango salad with an emulsified vinaigrette.
• Scrambled potatoes with cheddar, beef jerky, and truffle oil.

Appetizer

• Raf croquette with 4 cheeses

Second plate:

• Korean lasagna with sea bass, cod, octopus, and seafood.
• Low-temperature confit ribs with honey-soy sauce.
• Grilled beef flank steak with Creole chimichurri.

Desert:

• 70% dark chocolate Natuchoc on a red berry English cake and ice cream

Drinks:

• White Wine.
• Red Wine.
• Beer.
• Soft Drink.
• Water.
• Coffee

Tasting

• Causa Acevichada with sea bass.
• Octopus and baby eel focaccia.
• Foie gras and boletus cream with prawns and scallops.
• Sweet chili pepper hake.
• Grilled acorn-fed Iberian sirloin with spicy mushrooms.
• Thai French toast with ice cream.

Drinks:

• White Wine.
• Red Wine.
• Beer.
• Soft Drink.
• Water.
• Coffee