I will prepare my dishes with the freshest seasonal produce I can get a hold of in the marketplace. This is why your personal menu will be a complete surprise. These are the menus that I have offered some of my guests, so you may get an idea
Raw vegetables salad with corn and shrimp in olive vinaigrette
Ecologic salad of blood orange and payoyo sheep cream cheese.
Lettuce selection from the orchard and tomatoes from Conil.
Duck and Mushrooms crusted rice
Hake and Cockles From the Cantabrian Sea with vanilla
Squid-ink black rice with sauté squid.
Duck magret with in-season peas.
Roasted octopus and spring onions with soft potato and rosemary cream.
Hake with artichokes and wild asparagus.
Baby season vegetables, pain d'épices, kumquats in syrup and fennel ice cream
Pears in light syrup, crumble and yogurt ice cream with coffee sauce.
Lukewarm chocolate and sage soup with financier soaked in manzanilla and lemon sorbet.