WITH PINK TOMATO AND BASIL-HAZELNUT OIL
WITH PARMESAN AND DRIED FRUIT VINAIGRETTE
FILLED WITH BOLETUS ANF FOIE
WITH MUSHROOMS AND CARAMELIZED ONION
WITH GLASS BREAD
TRADITIONAL DICED AND FRIED POTATOES SERVED WITH SPICY SAUCE
WITH PEPPER JAM
WITH CARAMELIZED ONION AND WALLNUTS ( MIN 4 UNITS)
WITH CARAMELIZED APPLE AND FOIE (MIN. 4 UNITS)
CON MOJO PICÓN CANARIO
WITH GALLEY CREAM, IBERIAN HAM AND PARMESAN FOAM
WITH IBERIAN HAM, CRISPY SWEET POTATO AND FOIE GRAS
WITH BARBACUE SAUCE
WITH CHIVE, LIME AND KIMCHI MAYONNAISE ( MIN 2 PIECES)
WITH AVOCADO AND WASABI WHIPPED CREAM
WITH SMOKED AUBERGINE CREAM
WITH MANGO, AVOCADO AND KIMCHI MAIONESA
CON BECHAMEL DE BOLETUS
CON QUESO DE OVEJA Y VERMUT ROSSE
WITH AUBERGINE CREAM AND VERMUT
COOKED AT LOW TEMPERATURE FOR 22H WITH HOMEMADE BARBECUE SAUCE
WITH TOMATO CHUTNEY AND POTATO ( 2 PCS.)
ENTERO CON ALLIOLI DE AZAFRÁN
WITH SRIRACHA MAYO
CON PATATA Y MOJO PICÓN