As every tale has a good beginning, these are our starters:

• Grilled vegetables with duck ham with tomato and 'piquillo' pepper vinaigrette
• Seafood filled eggplant with spinach and prawns sauce
• Acorn fed cured ham
• Foie (my homemade recipe) with 'maldon' and plum marmelade
• Lobster salad with its coral and 'canonigos' with vegetables
• Warm squid salad with potatoes and watercress
• Sahagun leeks with duck liver to the Luis style

The main story and developement of the tale have two episodes created by our Chef:

The Fishes:

• Seabass with Port sauce with fungi and wild asparagus
• Angler fish back with baby broad beans and crackling of baby squid in fish sauce
• Bream on its back done in my special way
• Cod with seaweed and urchin sauce
• Hake to your liking

The Meats:

• Tenderloin with bouquet of truffle and 'piquillo' pepper
• Roast suckling of the Villamari farm
• Foie block with vegetables and ox consommé
• Duck kebab in its own sauce and crackling of Sahagun leek
• Candied roast piglet
• 'Churro' suckling chops

A regular dish:

• Beans with cod
• Rock fish soup
• Rice with hare (minimum 2 persons)

For a dream ending for our tale, we offer our desserts:

• Milk rice with white chocolate cream
• Hot puff cake with cinnamon ice cream
• 'Tocinillo de cielo' in toffe sauce, dried fruits and sweet milk ice cream merengada
• Prepared fruit
• Crisp chocolate millefeuilles with orange gelatine and its sherbet.