Professional Documents
Culture Documents
Menu I
Cold appetizer
Starter
Green beans salad with salmon and cheese cream
or
Fresh pasta with mushrooms cream
Main Dish
Hake with vegetables and potato foam
or
Duck Megret with ibicencan herbs liqueur reduction and apple
Dessert
Mango Ravioli with cream and lime jelly
or
Pear Cake with thyme crème caramel
These menus include water, soft drinks, white and red wine
Starter
Artichoke cream with iberic streaky bacon and truffle
or
King prawn salad with pear and nuts vinaigrette
Main dish
Smooth rice with squid and mushrooms
or
Lamb rig cage with ibicencan “coca” with onion and anise aroma
Dessert
Our tiramisu version with mango marinated
or
Chocolate Soufflé
Welcome drink
Cold and warm canapé cocktail
Cold starter
Veal Carpaccio with truffle and parmesan cheese
or
Lamb gizzard salad with thyme vinaigrette
Warm starter
Mushrooms and crawfish Cannelloni
or
Fresh pasta with squid and almond milk
Main dish
Iberic secret with coconut and pineapple ragout
or
Turbot with artichoke and clam risotto rice
Dessert
Chocolate coulant with orange sorbet
Our version of the Piña Colada