October Menu

Starters

• Xató of mackerel

• Summer tomatoes, almonds and pomegranate

• Sautéed mushrooms with smoked sweet potato cream sauce

• Cauliflower tatin with chantilly sauce

Main course

• Santa Pau beans with cod tripe

• Shrimp dim sum with broth

• Poussin with langoustines

• Game, chestnut and quince bundle

Desserts

• Cadaqués taps

• Chanterelles, pumpkin and goat's yoghurt