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