Mediterranean menu proposals
Starters:
- Salad with tender sprouts, shavings of Iberian ham, goat cheese gnocchi breaded in kikos powder and quince foam.
- Boletus and crispy wild boletus risotto with parmesan biscuit.
- Red shrimp cream, leek confit in aromatic herbs and smoked herring caviar.
- Braised prawns with wakame seaweed dressed in sesame oil, pickled ginger and garlic powder.
- Tomato trompe l’oeil in the garden (caprese tomato spread on toast composed of a cheese mousse, concentrated tomato and basil on toasted corn soil).
- Mussels from the Galician estuary opened instantly in Japanese sake steam, lime ajilimoji and chives with tender garlic tempura.
- Icelandic cod ravioli on smoked toasted corn cream and French-glazed baby carrots.
- Italian burrata with semi-dried tomato pickle, fresh basil leaves and crispy rice.
- White shrimp carpaccio with citrus tamarind dressing, crunchy touches of tapioca, smoked herring roe and EVOO spherifications.
- Norwegian salmon risotto in two cookings with al dente wild vegetables, dried olive powder and gorgonzola cheese.
- Lebanese wheat semolina salad with smoked salmon, sweet pickled cucumber and feta cheese.
- Low-temperature egg with boletus confit in aromatic herbs, hot truffled potato foam and puffed rice with Iberian aroma.
Main:
- Aged DO Rubia Gallega beef loin, truffled potato cake and soy-pickled tomatoes.
- Wild sea bass in roasted apple sauce, champagne reduction and noisette potatoes.
- Avilanian beef cheek braised and glazed in spiced red wine with vanilla-scented sweet potato cream.
- Aged beef sirloin DO Rubia Gallega in Bordalesa sauce with mushrooms and fondant potatoes.
- Boneless suckling lamb bonbon from Riaza (Segovia), confit at low temperature, PDO Cebreros red wine Bordeaux sauce and butter-roasted potatoes.
- Iberian cheeks glazed in fragrant and creamy wine with smoked and crispy eggplant.
- Tuna marinated in soy and crusted in black olives with Lodosa piquillos in two textures.
- National squid skewered with hot tomato and boletus vinaigrette; and ponzu sauce.
- Avilanian beef shank bonbons glazed in teriyaki sauce with a touch of cinnamon and pickled cabbage in grenadine.
Desserts:
- Cheesecake in a glass with honey from the Tiétar Valley and crispy cookie.
- White chocolate mousse with raspberries in textures.
- Deconstructed tiramisu in a glass.
- Strawberries stewed in orange blossom and orange water with vanilla chantilly in a mousse texture.
- Artisan Baileys in texture with dark chocolate shavings.
- Sweet carrot pentalogy in textures with a touch of star anise.
- Textured cappuccino coffee in a glass with liquid chocolate.
- Sablé cookie tartlet stuffed with lemon curd and toasted Swiss meringue.
