Hearts of duck stuffed with fattened liver over a small bed of green salad, smoked fillet of duck as a side garnish and hazelnuts with honey
or
Pan-fried scallops deglazed with lemon juice over a salad
with olive oil from “domaine Dalmeran”
or
Toast with pata negra (Iberian ham) over tomato preserves, Parmesan shavings
and rocket
----------
Duck cutlets grilled “a la plancha” (the traditional spanish way, on a flat top grill )
morello cherry chutney and red sweet pepper
or
Pan fried fillet of beef, Saint - Gilles style sauce (with anchovy)
or
Lamb knuckle-joint preserved with thyme, with a head of garlic
or
Wild jumbo red prawns grilled “a la plancha”
(the traditional spanish way, on a flat top grill ) with an orange butter (sup.: €8)
or
Loin of Iberian pork cut into slivers, grilled “a la plancha”
(the traditional spanish way, on a flat top grill ) and
prune preserves with allspice
----------
Cheesemonger tip
----------
Board with the desserts of the day