Aperitifs
- Aperitifs
- Glass of Cava Brut Reserva Castell de Perelada
Main dishes
-
Sautéed small squids with peas
-
Creamy rice with artichokes and clams
- Wild turbot with "calçots pie"
Or
-
"Tataki" of Angus ox entrecote with Sichuan pepper sauce
Desserts and coffee
- “ Lemon Gyoza” with fresh mint mousse and chocolate truffle
- Coffees or infusions & Petit fours
Drinks
- White or rosée wine "Cigonyes" or “3 Fincas” from caves Castell de Peralada
- Waters