Shellfish
6 grilled or boiled king prawns.
Shrimps
Cold hors d'oeuvres
"Iberico" cured ham and pork loin (acorn-fed) .
Marinated trout salad over ratatouille with aromatic herbs.
Tudela asparagus au gratin.
Warm hors d'oeuvres
Clams in marinara sauce.
Stuffed "Piquillo" capsicums with cod in parsley sauce.
Baby squid with onions.
Courgette mille feuille with tripe and beef lips over an onion, tomato and red pepper sauce.
Fish
Grilled angler fish.
Meat
Roasted lamb with seasonal salad or Roasted sucking pig
Dessert
Cake served with ice-cream.
Wines
Bread.
Rioja vintage wine.
Rosés: Rioja or Navarrese.
Water, soft drinks.
Coffee, liqueurs and cava (Spanish champagne-type wine).

Shellfish
6 grilled or boiled king prawns.
Boiled shrimps served for the table.
Spider crab for four .
Cold hors d'oeuvres
"Iberico" cured ham and pork loin (acorn-fed).
Fiddler crab and angler fish pudding.
Tuna ventresca with "Piquillo" capsicums and olive vinaigrette sauce.
Lodosa asparagus with two sauces.
Warm hors d'oeuvres
Fried mixed appetisers.
Fish
Baked turbot.
Meat
Roasted lamb with seasonal salad.
Dessert
Cake served with ice-cream.
Wines
Bread.
Rioja vintage wine.
Rosés: Rioja or Navarrese.
Water, soft drinks.
Coffee, liqueurs and cava (Spanish champagne-type wine).