Banquet menu no. 1

Cold aperitifs

Carpaccio of cod with seafood vinaigrette.

Blini with red caviar.

Mini toast with sea bass tartar.

Cuplet of cold almond cream.

Jabugo ham.

Little spoonful of bonito ravioli stuffed with scallop with a smooth vinaigrette.

Pintxo of quail's eggs with fresh prawns.

Hot aperitifs

Cuplet of consommé with profiteroles.

Cod tartlet on smooth zucchini pistou with a light aioli gratin.

Iberian ham croquette.

Little anchovy pastry.

Ham and cheese fried in breadcrumbs.

Fried pepper.

Cod cooked with eggs and garlic and a prawn in a tartlet.

Young lamb chops Villeroy.

Fried lobster pieces.

Bebida Aperitif: free bar

Menu

Salad of lobster with crunchy ham in a Modena balsamic vinegar dressing.

Suckling lamb from Aranda.

Oven baked potatoes.

Farmhouse lettuce.

Saint Honoré cake.

Coffee and "Petit fours"

Drinks

Cava Brut Nature

Red: Rioja: Solar Viejo Cr Magnum

White: Barbadillo

Mineral water

Liqueurs

PRICE: E. 65 + 7% VAT

Banquet menu no. 2

Cold aperitifs

Carpaccio of cod with seafood vinaigrette.

Blini with red caviar.

Mini toast with sea bass tartar.

Cuplet of cold almond cream.

Jabugo ham.

Little spoonful of bonito ravioli stuffed with scallop and a smooth vinaigrette.

Pintxo of quail's eggs with fresh prawns.

Hot aperitifs

Cuplet of consommé with profiteroles.

Cod tartlet on smooth zucchini pistou with a light aioli gratin.

Iberian ham croquette.

Little anchovy pastry.

Ham and cheese fried in breadcrumbs.

Fried pepper.

Cod cooked with eggs and garlic and a prawn in a tartlet.

Young lamb chops Villeroy.

Fried lobster pieces.

Aperitif: free bar

Menu

Fried lobster pieces on a bed of crab.

Fillet of sea bass with trout caviar sauce.

Chateaubriand in its juice with barbecue sauce and glazed spring onions.

Iced walnut biscuit with raspberry coulis and chocolate spiral.

Coffee and "Petit fours".

Drinks

Cava Brut Nature

Red: Rioja: Solar Viejo Crianza Magnum

White: Barbadillo

Mineral water

Liqueurs

PRICE: E. 75 + 7% VAT