Small scallops baked with ham
Iberian ham, tomato, olive oil on bread
Razor-sell in “galanga” emulsion, lime and orange
King prawns with fresh seaweeds
Crunchy octopus in froth of stewed potato à la paprika
Black pudding of Burgos in baked apple à la Oporto
Mini croquettes of hare and fungus

Consommé of pheasant in reduction of fragrant wines
Scrambled eggs of sea and ground
Small scallop in crunchy
Marinade of wild red partridge
Rice of seafood with grilled lobster

Small vegetables à la truck garden casserole
Autumn sautéed with freeze cheese of goat

Small vegetables à la truck garden casserole
Autumn sautéed with freeze cheese of goat
Monkfish à la potato cream and honey
Baked savage sea bass
Grilled hake
Grouper loin with rice of mushrooms of the season
Baked cube of cod

Grilled deer loin over stewed red cabbage
Wild boar sirloin stuffing of “Tetilla” cheese
Grilled Galician veal sirloin
Grilled lamb small chops
Baked mount rabbit à la aromatic oil

Marinade of wild red partridge à la “Cebreiro” cheese
Mini croquettes with hare and mushrooms
Consommé of pheasant in reduction of fragrant wines
Grilled deer loin over stewed red cabbage
Regional wine, home-made coffee, and liquors
Sweet crêpes stuffing of chestnuts cream