Entree
Light pickle carrot and courgette sabarin with crab and homegrown salads and flowers
Crunchy vegetable tagliatelle with prawns and apple and coconut light curry
Potato foam with slow cooked cuttle fish, fresh garden peas and tomato and onion
“sofrito”
Fresh watermelon with slow coked duck breast, home grown salad and herbs and orange
and tomato dressing
Fresh home made ravioli with rocket pesto and confit vanilla cherry tomatoes
Main
Chicken Breast stuffed with Spinach Iberico ham and green asparagus with a thyme
veloutte and home grown rainbow chard
Beef rib braised for 5 hours with Valencia organic oranges with pan fried vegetables and flowers from my garden
Chicken thighs with prawns, sweet potato gratin with summer roasted vegetables and
chicken and prawn jus
Slow cooked lamb shoulder with creamy truffle mash and roasted summer vegetables
Sea bass roll stuffed with green beans and hazelnut on a potato and apple gratin
Dessert
Home grown rhubarb and Strawberry tart with home made lemon balm ice cream
Home grown rhubarb tart with elderflower mousse and salted caramel ice cream
White chocolate cake, with blackberry jam and pistachio fluid core
Elder flower mousse, Orange blossom mousse, violet mousse on an almond shortbread
White and dark chocolate fondant with a core of red fruits
