Starter

Salad with short baked tuna stake with balsamic dressing

Salad with grilled sea scallops with lime dressing

Grilled peeled tiger prawns served on a salad with avocado dressing

Grilled lobster with fresh herb dressing

Grilled fresh asparagus raped in bacon with a butter sauce and egg of quails

In raspberry marinated filet of quail with red bloodorange dressing

SORBETS

Sorbet of lemon topped up with cava

Sorbet of green apple

MAIN PLATES

Grilled Turbot with tomato chutney and strips of vegetables

Grilled medallion of pork filet with fresh vegetables and mushroom reduction

Grilled rack of lam with fruit-mint compote

Grilled Tenderloin of beef “Blanc et Noir”

Grilled sea bass with almond crust and pesto dressing

Marinated chicken breast served with prawns and mushrooms

Filets of lamb served with a port reduction and grilled vegetables

Dessert of the Barbeque

Grilled pineapple with vanilla flavour, strawberry dressing and walnut ice cream

Puff pastry with short baked apples and vanilla ice cream

Traditional desserts

Small cakes

Celebration cake

Pallet of desserts of our chef pastry

Dessert buffet