• Beetroot Gazpacho.

• Grilled squid on a bed of lentils and rocket salad.

• Tomato and red onion salad with blue cheese dressing and oregano oil.

• Grilled tuna steak with mango salsa.

• Roasted hake in piquillo pepper sauce garnished with clams and oyster mushrooms.

• Smoked salmon parcels filled with crab meat and lemmon mayonnaise on a bed of cucumber and tomato vinaigrette.

• Grilled sardines with tomato and black olives salsa.

• Monkfish and orange ceviche.
• Tuna, ginger and coconut milk ceviche.

• Chicken wings glazed with honey and soy sauce.

• Caramelised ginger chicken.

• Duck magre with quince sauce.

• Beef and foie grass mini burgers with caramelized red onions.

• Beef sirloin steak in sweet soy sauce served with pepper, sea salt and lime diping sauce.

• Serrano ham and roast green asparagus roll.
• Argentinean beef fillet with rocket salad and red pepper Chimichurri.

From left to right:

• Spanish omelette with Pimientos del Padron.
• Serrano ham and roast green asparagus.
• Chicken brochettes with Cajun black spices.
• Argentinean beef fillet with rocket salad and red pepper Chimichurri.

• White chocolate panna cotta and red berries sauce.

• Orange and almond cake.

• Chocolate profiteroles.

• Orange and polenta cookies with vanilla mascarpone topped with fresh strawberries.
• Fair trade ecuadorian chocolate mini tart.