botánico

Starters to share

Salmorejo

Emulsion of tomato and bread with virgin olive oil, sherry vinegar and a pinch of garlic.

Mozzarella, avocado and fresh mint salad

Mixed green leaves, rocket and lamb’s lettuce with buffalo mozzarella, avocado, pumpkin seeds, citrus vinaigrette with fresh mint.

Veggie quesadilla

Mexican wheat tortilla stuffed with red pepper, green pepper, onion, corn, jalapeño and coriander with cheddar and gouda cheeses.

Main course to choose

Iberico pork loin with compote

Griddled pork loin Pedro Ximénez reduction, cardamom and cinnamon with apple compote garnish, pear, dried apricots and prunes.

Seabass with rosemary and lavender sauce

Grilled seabass  with rosemary, lavender, soft sauce Gorgonzola and cream cheese. Garnished with basmati rice and sauteed wild rice with almonds, scallions and fenugreek.

Tagliatelle with sauteed pumpkin and herbs

With tomato sauce confit, basil pesto and cream.

Dessert

Chocolate and Almond Cake

With vanilla ice cream.