*Menu valid from February 14 to 17
STARTERS
Foie croquette with apple heart on a Malvasía wine glass.
False ravioli of sea bass brandade accompanied by a coral shrimp bechamel and Lanzarote blue cheese soil.
Maridaje: Vega de Yuco.(DO. Lanzarote, rose)
Salmon or red tuna salad, tropical fruits with different flavor treatments, and Lanzarote cheese foam.
Maridaje: Vulcano (D.O. Lanzarote, Dry white)
MAIN MENU
Glazed octopus leg with caramelized mojo, sweet potato puree, yolk, and smoked with noble woods.
Maridaje: Bermejo(D.O. Lanzarote, Dry white).
Mojito sorbet with gin and tonic foam.
Beef tenderloin treated as a tataki on a bed of mushrooms and a drizzle of teriyaki sauce.
Maridaje: Bai Gorri (D.O. La Rioja, red)
DESSERT:
Yogurt and raspberry semifreddo wrap in a nest of red velvet cake soil.
Maridaje: Guiguan, muscat of Alexandria (D.O. Lanzarote, dulce).
Petit fou:
Passion fruit and white chocolate bonbon.
Caramel and bitter cocoa truffle.
Bread and flavored vegetable butter service.
