Slaw and peaches salad
Foie gras and orange parfait
Caramelized foie gras parfait and orange gel
Pescatarian / Vegetarian
Butter poached cauliflower
A classic appetizer from El Tenedor, finish with pineapple truffle sauce
Slowly cooked and flavourful seasoned brisket to finish in the oven or grill. Served with wrinkle potatoes and mojo verde Canary Island sauce.
Think seafood paella but with short baked pasta
Mushrooms and lentil cannelloni
Finish with Chardonnay and saffron reduction
Rum, mint, lemon and sugar cane mousse. Salud!