* Steak tartar with mustard ice cream * Lamb carré with honey, sesam and hummus * Green apples roll and goose-liver micuit with an orange sauce * Pigeon roasted with rissoto * Four codfish pieces with a thin goose-liver layer and four aromatics honey * Codfish with apple and 'all-i-oli' * Pastry with cream and apple jam with sherbet * Bouquet d'amanida de formatge de cabra, fruita de temporada i cruixent de bacon * Mango mousse stuffed crunchy chocolate * Fantasy of season fruit * Seafood cream with cylinder of ham "coca", crystallized prawns and Armagnac sorbet * Escalivada” and “esqueixada” make up * Braised monkfish ,tiger nuts and tropical fruit soup,asparagus and “Palamós” prawn