NEW YEAR’S EVE MENU
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Crackers and glass of cava
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Suriol Brut Nature Reserva. D.O. Cava
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Appetizers
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Gilardeau oyster in light pickle
Balfegó tuna belly, cured ham lard and pine nuts
Brown meagre ceviche, red onion and coriander
Black Angus carpaccio, smoked cheese and dill
Toast with steak tartare and mushrooms
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De Nit 2018, Raventós i Blanc. D.O Cava
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Starters
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Palamós prawns tartare, its head and caviar
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Pardas Rupestris 2014. Xarel.lo i Malvesia de Sitges
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Foie in salt with chocolate and pear
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Perfum d’Alella 3, Raventós d’Alella. Pansa Blanca
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FISH
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Half lobster, its juice and topinambour parmentière
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Artigas Blanc, Mas Alta. D.O Priorat
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MEAT
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Black Angus, cream of mushrooms soup and truffle
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Aires de Garbet 2014. Bodega Castell de Perelada. D.O Emordà
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Pre-Dessert
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The sex of beach cocktail
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Dessert
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Chocolate in textures, coffee and Baileys
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PX Cosecha 2018. Bodega Ximénez-Spinola. Pedro Ximénez
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Per acabar…
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Petit fours
Cotillion
Lucky grapes
Recadero Serral del Vell Brut Nature 2011 D.O Corpinnat
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Coffee or infusions
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First New Year Gin Tonic
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