Articles

Appetizers

  • COLD APPETIZERS
  • Skewer with sundried tomatoes and mozzarella with pesto sauce.
  • Bloody Mary pipettes with pistachio dust.
  • Marinated salmon cubes in dill sauce.
  • Salmon tartar with salted tuna shavings.
  • Teaspoon of lobster with salmon roe and vinaigrette with wild asparagus shavings.
  • Skewer of Galician-style octopus with violet potatoes and Galician vinaigrette.
  • Teaspoon of cream cheese with Costa Brava anchovies and freeze-dried fruit.
  • Foie gras with crunchy corn.
  • Melon soup with salted tuna.
  • Watermelon gazpacho with mint.
  • Majorcan blinis.
  • Skewered mini courgette and mini peppers stuffed with fresh cheese.
  • Mini tomato cups with cream cheese and salmon.
  • Catalan flatbread with cold fire-roasted vegetables.
  • Catalan flatbread with tomato, courgette and goat cheese.
  • Cream cheese and salmon morsels.
  • Mini brioche with vegetables and asparagus tips.
  • Mini brioche with cream cheese, mixed greens and walnuts.
  • Teaspoon of mixed berries with Roquefort.
  • Teaspoon of marinated mussels with toasted raisin bread.
  • Teaspoon of guacamole with anchovies.
  • Skewered assorted cheeses with rolled in mixed nut powder.
  • Vegetable crisps.
  • Mini guacamole sandwiches.
  • Mini apple cups with Catalan-style foie gras.
  • Cold almond soup with prawns.
  • Asparagus tips and duck ham canapé.
  • WARM APPETIZERS
  • Goat cheese cannoli with mango compote.
  • Courgette flower stuffed with cod brandade.
  • Quail lollipops with Pedro Ximenez sweet wine caramel.
  • Vegetable tempura brochettes.
  • Candied Basque sausage.
  • Ox-tail croquettes.
  • Crunchy feta and Roquefort cheeses with a touch of basil and blueberry marmalade.
  • Prawns from Sant Carles de la Ràpita with bacon.
  • Skewered marinated Andalusian-style pink bream.
  • “Different” scrambled omelette.
  • Skewered fresh tuna with tomato marmalade and mixed nut powder.
  • Creamed pears with skewered chicken and vegetables.
  • Blood pudding with onions in a small glass of romesco.
  • Provolone and orange croquette.
  • Skewered katafi-wrapped prawns.
  • Mini fish stew.
  • Chicken yakitori.
  • La Mancha-style vegetable purée with quail’s eggs.
  • Verrine of cod brandade with parmesan.