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Starters

Tasting

• BURRATA SALAD WITH CHERRY TOMATOES (KM0) AND FLAMBÉED PEACH
• BABY CUTTLEFISH WITH CARAMELISED ONION, TENDER BROAD BEANS, TOMATO CONCASSÉ AND CRISPY CAPERS
• CRUSTACEAN SALAD WITH PIQUILLO PEPPER PURÉE AND TROUT ROE

Main course

To choose

• BAKED RICE WITH PUMPKIN AND BONELESS PORK RIB, FINISHED WITH A TOUCH OF REQUENA SOBRASSADA
• MONKFISH, BACON AND PRAWN SKEWER SERVED WITH COURGETTE AND LEEK TAGLIATELLE, AND PRAWN OIL
• BRAISED AND GLAZED BEEF CHEEK WITH PARSNIP PURÉE AND FONDILLÓN WINE REDUCTION

Dessert

To choose

• ARABIC TART WITH RED BERRIES AND NOUGAT ICE CREAM
• OUR TAKE ON THE CLASSIC RICE PUDDING – ATENEA SKY STYLE
• BROWNIE CRUMBLE WITH WARM CHOCOLATE SOUP AND VANILLA ICE CREAM