``SUN`` MENU
Tuesday to Friday Noon to Full Board
( Except Holidays )
Crème Brûlee with Foie Gras,
Chestnut, Apple
Starters
Cured Bonito in Orange Tree Leaves,
“Ajo Blanco”, Cauliflower, Olives, Avocado, Rocket
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Risotto of Cod, Mussels,
Kale, Confited Lemon
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Valencia Water Sorbet
Main Course
Pork Ribs Laque,
Hoisen, Sesame, New Potato, Baby Courgette
Dessert
Strawberries, Mistela and Maria Luisa Herb Soup,
Jamaican Pepper and Green Cardamom Mousse