Spanish buffet

starters

rosmarin-belly of pork-carpaccio with herb-salsa

roasted mackerel in coriander juice with olives and tomatoes

Serrano ham with salted almonds and melon

variation of pickled vegetables from the baking tray (“zorongollo”; served in glasses and small bowls)

scampis in bacon cover with tomatoe-caper dip

moorish zucchini salad with mint

cherry-tomatoes with rice-olive stuffing

soup

Sopa de pescador (fish soup with garlic)

hot plates

pork filet with sobrassada baked in cabbage-leaf with raisins and pimento

chicken breast in sherry-almond sauce

garnishings

roasted potatoe wedges with chili

garlic mushrooms

pan vegetables

desserts (arranged in glasses)

crema Catalana

milk-cream with figs in honey-sherry sauce

almond cake

 

starting from 20 persons:  42.00 € net per person

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