Spring Letter

FOCACCIA BREAD WITH BUTTER

PICKLES AND BEET SALAD

ALMOND CREAM, SMOKED EEL, RED PALAMÓS SHRIMP REDUCTION AND DILL OIL

SMOKED SCALLOP, TROUT EGGS, PARSOID

SPRING SALAD

WHITE ASPARAGUS FROM GAVÀ WITH CREAM CHEESE

CURED TUNA, PRESERVED TOMATOES, CHIVE OIL

“SMÖRRE BRÖD” ON BLACK KEFIR BREAD

GIRONA BEEF FILLET TART, BEET, TARTAR SAUCE, SALSIFIED

FISH SOUP WITH SAFFRON, FENNE, CARROT AND LEEK

WILD TROUT FROM THE PYRENEES, WHITE BUTTER, BRUSSELS SPROUTS

BEEF OSSOBUCO WITH ITS DEMI-GLACE, BROWN BEANS AND VEGETABLES

DEER MEATBALLS WITH SAUCE AND MASHED POTATOES,

DUCK MOUTH IN BLACK WINE, ROASTED POTATOES AND GARDEN CARROTS

APPLE CRUMBLE WITH CREAM ENGLISH

SANTIAGO DE NOUS WITH CONFITTED PUMPKIN AND SAFFRON CREAM

CREAMY CHOCOLATE CAKE WITH CITRUS COULIS