The chef’s salad
Refreshing mixture of fruits |
Mousse of foe-gras
Soft and delicate |
Tomato salad with anchovies and mozzarella
Catalan dish with Italian fragance |
Assorted sausages
Home made dish with local products |
Hot asparagus with Roquefort sauce
A tasteful and exotical dish |
Duck ham from Brunyola
A new concept of ham |
Mousse of escalivada
Traditional dish with a hint of the new Catalan cuisine |
Champagne mushrooms
A smart mixture of new tastes |
Special side-dishes “Sea products”
Assorted fish and seafood |
Aubergine cake with pepper sauce
A perfect complement to local products |
Sole in fresh almond cream
The charm of a sauce for delicate gourmets |
Squids stuffed with peas and pine nuts
With a fragance of chocolate |
Rod with raisins and pine nuts
A classical dish with an unforgettable flavour |
Duck with pears
A dish for village parties |
Lean duck meat
With truffle sauce and the fragance of Oporto wine |
Roast shoulder of mutton
With small onions and carrots |
Rabbit with snails
A family dish |
El filet de vedella al roquefort
High quality meat with a great cheese |
Steak with green pepper
A dish designed for demanding gourmets |
Escalope "cordon bleu" with tarragon
International cuisine |
