1st Plates
Carpaccio of Beef with Parmesan Turrets, Fondant Potatoes and Crispy Onions
Chicken Liver Parfait with Gherkins and Crispy Toast
Nicolas Feuillatte Exclusive Reserve Brut
2nd Plates
Sea Bass Ceviche with Plaintain, Tomato Vinaigrette and Guacamole
Scallops wrapped in Procuittto with Paella Cooked in Coconut Milk, Pea Puree
J de Villebois Sancerre
3rd Plates
Grilled Octopus with Potato, Chorizo, Asparagus Tagliatelle and Pesto Sauce
Red Snapper with Spring Rolls and Spicy Mango Dressing
Freakshow Chardonnay
Main Courses
Braised Lamb Shank with Boulangere Potato, Root Vegetables and Truffle Oil
Grilled Entraña with Ravioli of Wild Mushrooms and Onion Puree
Tomas Postigo 3er Año Ribera del Duero.
Dessert
Caramelized Pineapple with Coconut Ice Cream
Chocolate Fondant with Coffee Ice Cream
Oremus Late Harvest
