Botanas, Snacks: coconut shark ceviche;
sesame breaded chicken fingers with saffron aioli and tamarind sauce
Appetizer: grilled local baby octopus with lavander cauliflower puree and warm pork belly vinaigrette
Salad: shaved asparagus, tender green fava beans, mixed tender lettuces,aged sheep's cheese, citronette
First course: gnocchi with artisanal ricotta, prosciutto, arugula and oven roasted tomatoes
Second course: loin of yellowtail(hamachi) with chickpeas and spinach stew
Dessert:individual coconut custard tarts.
As always, recipes to follow.....