Jingara

Shiso wrap with almond paté, tamarind sauce.

Avocado, palm heart, cucumber and melon.

Red pepper spread, pomegranate molasses, walnuts and pita bread.

Yucca bread with Mimolette and Provolone cheese, Bitter-sweet tomato.

Manchego cheese, shitaki and black garlic aioli.

Fried millefeuille, Brava sauce and aioli.

Caramelized olives, marinated zucchini and dill oil.

In salad, with Sheep’s yogurt, Boffard cheese, dill, fried cashews.

Oyster mushrooms, yellow pepper cream and toasted corn (chuspillo) over baked sweet potato.

Carrot and date purée, green onion chutney and barbecue sauce.

Breaded oyster mushroom with glazed sweet soy sauce and pickled vegetables.

Macha sauce, Feta cheese, and lime.

Turnip kimchi mayo, mushrooms, and snow peas.

Ricotta and lemon filled pasta with spinach cream, glazed green peas and pecorino cheese.

Mushroom ragù, bechamel sauce, and Grana Padano gratin.

Lion’s mane mushrooms with anticucho sauce, yogurt, and cilantro.

Coconut condensed milk, caramelized pumpkin seeds.

With white chocolate and miso ice-cream, peanut crumble.

Baked figs with px, cheese ice cream and polvoron crumble.

Melon sorbet, melon compote, fresh melon and chamomile granita.