Scallops Ceviche
wine: verdejo
Avocado cream, almonds
Escalivada en Ratatouille
wine: skin fermented sauvignon blanc
Roasted vegetables
Pumpkin canelon
wine: white Rioja
Confit black truffle
Mains
Papillote
wine: Pouilly-Fume
Fish of the day or lobster
Duck a l’orange and el Chocolate
wine: Cotes de Bourdeax
Mole, foie gras and orange gastrique
Dessert
White chocolate sweet potato and berries
Menu: $190/person | $50 wine pairing