Suggestion Menu Nº 1

Appetizer in Piano Bar:

Anchovies with toasted bread.
Smoky salmon with spicy radish.
Ham, Piquillo peppers, puff pastry of goose and sesame over toasted bread.
Prawns à la tempura with Cheedar sauce.
Iberian delights croquettes.
Dates delights with bacon and Cabrales cheese. 

First Course:

Foie mousse in apple pie with crudite of vegetables à la blueberry vinegar 
or
Fresh salmon and spinach pie in Chuntey of tomato and courgette.

Fish:

Codfish loin baked á la Pil-Pil over spicy peppers 
or
Skewer of scallops and prawns In brandada of codfish à la fragrance of garlic.

Meat:

Galician sirloin steak à la Amandi with potato pie and bouquet of courgette
or 
Duck fillets in liquorice sauce and puff pastry of smoky potato.

Dessert:

Big chocolate truffle and hazelnuts over Coulis of raspberry and frozen cream 
or
Sweet crêpes stuffed with apple cream in hot chocolate and vanilla ice-cream.

Drinks:

Mineral water.
White wine guarantee of origin La Val.
Red wine guarantee of origin Rioja Cza. Cuna de Reyes.

 Suggestion Menu Nº 2

Appetizer in Piano Bar:

Anchovies with toasted bread.
Smoky salmon with spicy radish.
Ham, Piquillo peppers, puff pastry of goose and sesame over toasted bread.
Prawns à la tempura with Cheedar sauce.
Iberian delights croquettes.
Dates delights with bacon and Cabrales cheese.
Puff pastry of goose and sesame.
Brochette of baby squid and peppers of Padron.

First Course:

Seafood cocktail à la virgin olive oil and balsamic vinegar of Modena
or 
Scallop baked à la Galicien

Fish:

Hake loins with clams à la Albariño wine with perfumed vegetables
or 
Grilled grouper à la mushrooms oil and crunchy of baked vegetables. 

Meat:

Lamb stuffing à la rosemary flower and Galician honey with pickled peppers and baked potatoes
or
Sirloin steak à la Foie and “Meus amores” with potato and apple pie.

Dessert:

Egg yolk and sugar pie with mango cream 
coco ice-cream and pistachio nuts.
or
Raspberry and cheese nougatine iced-cream with chocolate sauce à la rum and its ice-cream.

Coffee

Drinks:

Mineral water.
White wine guarantee of origin La Val.
Red wine guarantee of origin Rioja Cza. Cuna de Reyes.

Suggestion Menu Nº 3

Appetizer in Piano Bar:

Anchovies with toasted bread.
Smoky salmon with spicy radish.
Ham, Piquillo peppers, puff pastry of goose and sesame over toasted bread.
Prawns à la tempura with Cheedar sauce.
Iberian delights croquettes.
Dates delights with bacon and Cabrales cheese.
Puff pastry of goose and sesame.
Brochette of baby squid and peppers of Padron.

First Course:

Grilled crayfish and prawns 
or
Lobster two sauces.

Fish:

Hake à la Champagne and coral with glazed carrots and asparagus 
or
Grilled grouper à la mushrooms oil and crunchy of baked vegetables.

Meat:

Bullock á la two sauces with baked potato and sautéed vegetables
or
Iberian pork tenderloin stuffing of Tetilla cheese over Boulangère potatoes and fruits of the forest.

Dessert :

Creamy noir chocolate with iced-apricot drink and vanilla iced-cream
or 
Fig biscuit over chocolate broine and pistachio nut with caramel.

Coffee

Drinks:

Mineral water.
White wine guarantee of origin La Val.
Red wine guarantee of origin Rioja Cza. Cuna de Reyes.