Professional Documents
Culture Documents
foie gras terrine, mulling spice, pink pearl gastrique, apple-carrot jam
bacalhau de cosoada
steamed salt cod with cabbage, potato, hard cooked egg, chick peas,
white wine vinegar and egg yolk vinaigrette
sarapatel de madeira
pork belly and offal stew with walnuts, raisins,
fire roasted apples and malagueta chilli
warm yukon gold potato salad w/ soft-cooked egg, smoked eel, creamy,
garlic-herb dressing with chopped gherkins.
bread dumplings stuffed with caramelized onions & goose leg confit,
seasonal roasted vegetables with goose jus
gratinado de kokotxas
slow cooked hake chins, crab and black truffle gratin
cerdero y callos
braised lamb, paella rice, tripe and conch
cremeaux chocolate
chocolate, olive oil, sea salt
feast of seven fishes, anchovy with hazelnuts and salsa verde, anguilla in carpione, arringa
e arance, baccala mantecato, sarde in saor, octopus arancini, clams casino
cappelletti di capone in brodopasta filled with capon and mortadella, root vegetables,
parmigiano reggiano riserva
monte bianco, riced chestnut and chocolate cream, chestnut-brown butter cake,
whipped cream, vermouth-amarena cherry syrup
bacalao fritter
catalan cioppino