APPETISERS
Cas Gasi olive oil on table
Black dehytraded olive, thyme, local wild flower
Home made sourdough bread
Olives from the country estate with mediterranean dressing

STARTER
Creamy cauliflower,
"Coliarroz eggs poché croquant"

MAIN COURSES
Grilled squid with “Sanke Harra” sauce
OR
Pork rib « black pig » Massala
Sautéed green Beans and wild rocket
OR
Pumpkin escalivada (grilled and then marinated in olive oil) with chick pea and citrus stew

SOMETHING SWEET
Quince jelly from the estate with red wine and almond mousse