APPETIZERS

SALMON and porc negre cone.

MINI ensaimada stuffed with roasted peppers and camallote.

QUESADILLA with curried vegetables and spicy sobrasada.

STARTERS*

BULLIT de peix.

MILLEFEUILLE of tumbet with tomato and thyme.

ROAST chicken cannelloni with almond cream.

MAIN COURSES*

MAJORCAN suckling pig with grouper, crispy skin and roast potatoes.

MAJORCAN sea bass.

RAW cuttlefish.

DESSERTS*

CARDINAL cream with chocolate and mint sauce.

CARAMELISED ensaimada French toast with vanilla and cinnamon cream.

CHEESE sponge with red fruits and cardamom jelly.

Sourdough bread.