Group dinners

Starters

MANGO SALAD: with basil dressing


FOIE CONE: made with brida sauce


ASSORTMENT OF IBERIAN HAM AND CHEESE

Main courses

PORK RIB: slow cooked with cherry tomato and black beer reduction and a garnish of parisienne potatoes


COD: with aioli mousseline


BEEF ENTRECOTE: with sauce to choose (Roquefort, pepper)

Desserts

Fruit salad

Brownie: with caramelized black beer reduction

Tiramisu