NEW YEAR EVE 2019
Mise en Bouche
“Éclair” of red prawns of Soller with salmon caviar, bisque jelly and horseradish sauce
Sarter
“Pot au feu” de foie gras, melanosporum truffle and cabbage
Fish
Sole with wild mushroom duxelle and cava sauce
Meat
Saint Hubert deer filet , creamy chestnut and salsifis
Desert
Red fruits and vanilla Pavlova with raspberry and rose sorbet
Turrones, raisins and cotillion
Café y Cava
Wines
Red wine: LoFoll V.T. Mallorca
White wine: Quibia V.T. Mallorca
Cava: Juve Camps Millesimé Brut Reserva
Price 110€ VAT Incluided