cenaromantica

Bread and Butter

Savory Bread

Natural brioche and Parmesan brioche filled with cream cheese.

Butter Duo

Classic butter and red wine butter.

Starter

Brisa del Mar Salad

Mixed greens, creamy goat cheese, red wine–poached pears, candied walnuts, and a honey mustard dressing.

Soup or Cream

Ivory Forest Cream

Made with mushrooms and wild mushrooms, white asparagus foam, raspberry oil, and confit leek.

First Main Course

Textures of Symphony

Low-temperature–cooked sea bass with pumpkin textures and baby vegetables, pumpkin-butter sauce, and tobiko.

Palate Cleanser

Passion Refresher

Passion fruit, vodka, and orange caviar.

Second Main Course

Beef Noisette Filet

Served with silky roasted beet purée with raspberry, ratte potato mille-feuille, and delicately sautéed morel mushrooms, finished with a light red wine and pink peppercorn jus.

Dessert

Sweet Romance

Sponge cake, red berry sauce, coconut, and cherry soil.