SOUPS

* Pumpkin Cream with Prawns and Coriander

* Cold Garlic and Almond Soup with Melon

SALADS

* Grated Goat’s Cheese on Pineapple and Toast served on a bed of Rocket Salad

*Smoked Salmon and Nut served with a Sage Perfumed Whipped Cream on a Bed of Cress Salad

* Roast Red Pepper and Baby Lettuce Salad with Smoked Cod Fish

STARTERS

* Home Made Prawns and Wild Mushrooms (Boletus) Croquettes

* Scorpion Fish Pudding with Saffron Cold Sauce

* Grilled Fresh Cheese with Plum, Apple and Hazelnut Chutney

* Marinated Duck Liver Paté with Málaga Sweet Wine

VEGETABLES

* Roast Aubergines and Peppers with Balsamic Vinaigrette and Fresh Herbs Dressing

* Tomato, Onion and Pesto Tart

* Scrambled Eggs with Green Asparagus and WildMushrooms

FISH

* Cod fish with Spring Garlic and Tomato

* Grilled Salmon with Páprika  “de la Vera”

* Rast Monkfish Loin with Lemon and Cumin

* King Prawns Sauté with Lemon Thyme

MEAT

* Knuckle of Pork with Mustard and Fresh Herbs Crust

* Sweet and Sour Duck Magret with Herbs of Lemon

* Candied Iberian Pork Cheek

* Glazed  Hock of Lamb  with “Frigiliana” Honey

* Pork Tenderloin with Raisin and Malaga Sweet Wine Sauce

*Fillet Steak  with Fairy Rings Mushrooms Sauce (Bearnesa or Green Pepper)

SPECIALITIES

* Beef sirloin "Fondue" (min. 2 peop.)

* Fish and Shellfish "Fondue" (min. 2 peop.)

* Stone grilled meat (Beef sirloin) (min. 2 peop.)

* Mixed Stone grilled meat (Beef, chicken and pork) (min. 2 peop.)

DESSERTS

* Hot Chocolate Cake

* Passion Drink  with Green Apple and Red Berries

* “Cardenal” ( Sponge Cake with Meringue and Coffee Cream)

* Choice of Homemade Ice-Creams and Sorbets

* Fruits  on a Skewer with Hot Chocolate

* Glass of  Parxet Rosé Cuveé Dessert Cava