Restaurant 4 Capellans

Pomegranate and ham salad with red berry vinaigrette or Warm Vichyssoise with pistachio oil and Parmesan; choice of main course: Grilled hake fillet with orange, prawn, and tarragon sauce or Chicken stuffed with foie gras with fig and walnut sauce; desserts: Three-chocolate cake, Wafers and nougat

“Escudella” tapa with “galet and pilota” and Smoked sardine salad with piquillo vinaigrette; choice of main course: Sea bream fillet with burnt garlic soy and green asparagus or Candied Iberian secret with mushrooms and truffle; desserts: Nougat cake, Wafers and nougat

“Escudella” tapa with “galet and pilota” and Bagel volcano with marinated avocado and smoked salmon; choice of main course: Sea bass fillet with romesco suquet and candied potato or Duck confit with sour apple sauce and vegetables; desserts: Semi-cold coconut, mango and passion fruit, Wafers and nougat

“Escudella” tapa with “galet and pilota” and Fresh pickled tuna salad with sherry and ginger; choice of main course: Grilled salmon loin with wok of vegetables and lemon spheres or Sweet veal and gratin with foie gras reduction and Priorat; desserts: Manchego cheese cake, Wafers and nougat

to share: “Escudella” tapa with “galet and pilota”, Spoon of white shrimp tartar with lime, Lollipop of foie gras with red fruits, Iberian ham and coca bread with tomato, Crispy prawn with seaweed and teriyaki, Perol sausage ravioli and candied onion, Grilled scallop bitter orange jam; choice of main course: Loin of cod with membrillo muslin or Kid goat with smooth potato cream and glazed baby onions; desserts: Pistachio cake, Wafers and nougat

cocktail style: cold dishes (Vegetable chips, Salmon and mascarpone trikini, White shrimp and lime tartare, Foie gras lollipop, Toast with piquillo pepper and smoked sardine tartare, Iberian ham and “coca” bread with tomato, Assortment of artisanal cheeses); hot dishes (Cod fritters, Andalusian-style calamari, Assorted croquettes: Spinach and cheese, Roast meat, Crispy prawn with seaweed and teriyaki, Seared scallop with bitter orange jam, Lobster ravioli); desserts (Assorted macarons, Wafers and nougat)

Vegetable chips with flavored salts, Olive tasting: Gordal, cracked, green, and Aragón varieties, Salmon and mascarpone sandwich with avocado texture