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Starter

  • MISO SOUP WITH SILKY TOFU



First course

  • SCALLOP, SHITAKE AND TRUFFLE SAUCE



     

Second course

  • KING PRAWN IN SPICY-CITRUS SAUCE, SALICORNIA, SWEET POTATO AND GREEN PEAS
  • RIB-EYE OF RUBIA GALLEGA COW, BIMI AND ENOKI IN TEMPURA


dessert

  • CHOCOLATE AND TE MATCHA COULANT WITH MINT ICE CREAM