El Celler De Can Roca – Girona
Signboard
Anchovy-wrapped olives.
The Campari bonbons in a flood of zesty orange liquid.
Black seasame crackers with cacao. .
Anchovy bones embedded into rice tempura.
Truffle brioche served with light Pot au feu broth topped with white truffle shavings
St. George’s Mushroom Omelette filled with liquid caviar paired with a sweet and fruity St. George’s mushroom sphere.
Oyster with fino sherry escabeche, seaweed.and oyster sauce.
Mussels in a broth of Mandarin orange juice.and pumpkin zest.
Bread selection: White, wheat, and multi-grain.!
Charcoal grilled prawns with shrimp-laced powder and crunchy shards of antennae.
Caramelized onions soup, walnut bread, fennel leaves and comte cheese.
Sole served with five olive oil emulsions including (starting from the top) green olive, pinenuts, orange, bergamont, and fennel.
Red Mullet with susquet (catalan seafood stew) and lard.
Veal tendons with sea anemone and anise-laced sauce.
Steak tartare with capers and mustard ice cream, bearnaise sauce and airy chips dusted with chives, lemon curry, paprika, and Szechuan peppercorn..
Lamb served with goat cheese and pea purees, minty accents and topped with jerky crisps.
Lemon distillate sorbet with lemon cream, lemon gel, tiny verbena cakes, mint flowers, and a honey crisp.
Rose souffle with litchi sorbet foam.
.
Carrot compote filled with egg yolk ice cream and apricot, orange sugar and zest, lemon drops.
Hazelnut praline with poprocks, vanilla taronja (orange) with almond paste.
Nessun commento:
Posta un commento