Sobrassada fritters with pine nuts and honey
Pont9 croquettes with spicy romesco sauce
Slow-cooked foie gras terrine with quince jelly and sultana toast
The first to choose
Camprodon valley potatoes stuffed whith organic colt meat from the Ripollès ragion.
Cannelloni,of veal, juice, muschrooms of the Valley
Artichoke salad, iberiam ham shavings and goat cheese
Main course to choose
Stuffed free-range chicken, dried fruits, reduction of its juice.
Dry canned savid rice whith sausage and charcoal
See bass ,ratatouille, romesco sauce
” Xuixo” stuffed whith monkey cream, cofee
Catalan cream our own way
Tiramissú, made of rocotta cheese from the Valley with Camprodon cookie sponge cake
water from Sant Aniol nd bread from the Camprodon Valley