Natural oyster “Guillardeau”
Anchovies from “l’Escala Region” with bread and tomato
Oxtail croquettes
Autumn salad with mushrooms, figs, pumpkin and leafs
Creamy omelette of codfish 
Onion soup
Parmesan royal with artichokes
Potato “trencadís”, low temperature egg, roast chicken sauce and foie
Small clams with butter and black pepper
Bass with fish bones sauce and jerusalem artichoke
Red mullet with “sobrasada”
Smoked duck tartare with cured egg yolk
Grilled bone marrow with coriander salad
Sweetbrad with beetroot sauce
Beef fillet with herbal sauce and foie
Pig trotters terrine with sweet potato  mille feuille
Cockscomb with mushrooms
Grilled beef  entrecote of Girona with 35/40 days of maturation with grilled baby gem or grilled red peppers