SAINT STEPHEN’S DAY | DECEMBER 26
appetizers
Scallop, avocado and fennel salad
Carrot and orange pickled mussels
Artichokes stuffed with butifarra de perol sausage
Orri cheese and wild mushroom omelette
starter
Cannelloni au gratin
main course
Sea bass in burnt garlic sauce
desserts
Crema a la andorrana crème brûlée with filled wafer rolls
Nougats and wafer rolls
cellar
Selection wines Grand Plaza