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Tomato soup with pockets of sundried tomatoes and fresh basil wrapped in parma ham

Spanish red pepers filled with a brandade of cod served with smoked Greenland Halibut and a green salad


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Marinated pieces of tenderloin fried in the wok, with a redwine sauce, linguine pasta and a shell pasta filled with cherry tomatoes flamed in Chinchon (anis) liqueur

Stew of duck (with raisins, walnuts and Pedro Jimenes sherry) with a jelly of grapes, chanterelles in a portwine-cream sauce, and a puree of Hamburg parsley, parsnip,potatoes, and celery

Orange soup with vanilla ice cream and tuilles and Vino dulce de moscatel,Ochoa (Navara), 2000

Melon Soup with parma ham