Christmas’s Eve Mare Nostrum Resort 2008
Capon Terrine with Duck Foie and Truffle
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Chestnut Cream with Crunchy Iberian Ham and Boletus Perfume
Anglerfish Carpaccio with Scampi, Garden Bouquet and Citrus
Hollandaise sauce
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Veal Steak Wellington style, wild Mushrooms, Morels sauce and Port
wine perfume
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Chocolate crémeux, Cocoa cake and English cream with Saffron and
Bilberries
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Raimat Chardonnay D.O. Costers del Segre
Viña Albina Reserva D.O. Rioja
Champagne Mum
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