Assortment of Grilled Vegetables with Aubergine, Artichoke, Zucchini, Palmetto,
Tomato, Mushrooms, Endives, Onion, Green Garlic, and Toasted Pine
Seeds and Quince Jelly, Hazelnuts and Black and Blueberry Marmelades
Scrambled Eggs with Iberian Ham and Croutons
Hearts of Artichokes on a bed of Aubergines,
topped with a creamy sauce of Goat Cheese
Millefeuille of Asparagus and Mushrooms in Cream
Fresh Foie Sautéed atop Apple with a drip of Pedro Ximenez