Business menu

Jamón Ibérico (cured Spanish Ibérico ham)
Foie and pistachio cream ingot
Blocks of Grana Padano cheese
Marinated salmon and mango skewer
Tuna tartar accompanied by a celery flavored yoghurt

Delicate poultry and ricotta cream soup served with a mushroom parmentier and truffle oil
Presa Ibérica or shoulder blade Ibérico pork steak served with a ground thyme and lemon seasoning, accompanied by mini sautéed potatoes

DESSERT
Individual Lemon Meringue tart
Coffees, teas and herbal infusions – Mini chocolate treats

ALTERNATIVE MAIN COURSE OPTION:
Roast cod loin with an orange Romesco sauce (tomato and rosemary based Catalan sauce)

Marinated salmon tartar accompanied by a mango cream mould and mini vegetable jellies
Stuffed Guinea fowl medallions with a zucchini and tarragon flan

DESSERT
Apricot Sablé Cookie dessert
Coffees, teas and herbal infusions – Mini chocolate treats

ALTERNATIVE MAIN COURSE OPTION:
Oven cooked bream with an olive and Parmesan cheese Escalibada (roasted grilled vegetable dish)

Puff Pastry filled with mushrooms and vegetables, topped with mini cubes of foie and a mild coliflower and curry cream
Duck Confit accompanied by a delicate fig and wheat red wine stew

DESSERT
Cold chocolate Coulant
Coffees, teas and herbal infusions – Mini chocolate treats

ALTERNATIVE MAIN COURSE OPTION:
Corvina supreme served with a Chimchurri, sesame sauce and accompanied by caramalised Spring onion

Sauteed prawns and algae with mushroom gnocchis a la americana (delicate tomato and vegetable sauce)
Sirloin Chateaubriand medallions accompanied by fried leek and a potatoe and turnip purée

DESSERT
Meringue with praline cream and a chocolate topping
Coffees, teas and herbal infusions – Mini chocolate treats

ALTERNATIVE MAIN COURSE OPTION:
Sea bass with Beluga style lentils, topped with a vegetable skewer

Red Wine: Rioja Crianza Azpilicueta
White Wine: Rueda Viña Mocen
Still and sparkling mineral water. Beer. Soft drinks and juices

Pumpkin Salmorejo (traditional cold Spanish soup) with a quail and fennel and pickle
Stawberry Gazpacho (traditional cold tomato based Spanish soup) with a tomato and virgin olive oil sorbet
Fresh pasta and vegetable lasagna, beef meloso (tender cut) topped by a Torta deal Casar cheese cream and pistachio powder.
Quail salad with cold Piperrada (Vasco Country vegetable ratatouille) served with a chocolate and mango vinagrette
Creamy artichoke rice with saffron flavoured scallops
Vegetable Menestra served with a pea juice, beetroot chips and slices of jamón ibérico

Table, tablecloth, napkin and floral centrepiece
Wooden Chair (Napoleón style with an off white antique finish)
High quality crockery,  glassware and cutlery
Waiters, Maître Dee, Director of services and Chefs
Transport, set up and clean up