NIKKEI CEVICHE WITH CORVINA, creamy butter potatoes, baked apple and Dauphine potatoes
03
SHRIMP AND SCALLOP DUMPLINGS with their Japanese mayonnaise, caramelised shallots and aubergine caviar
04
FRIED EMBELLISHED CHERNE and its canarian mojo in textures
05
PRESSED SUCKLING PIG, CREAMY BUTTER POTATOES, baked apple and Dauphine potatoes
06
PASSION FRUIT ROYALE, mojito sorbet and coconut in textures
07
CHOCOLATE TEXTURES
08
COFFEE AND PETIT FOURS
Due to the high number of bookings we are receiving and in order to secure your place we ask for a 100% of the ticket to be paid through this platform.
+ Information and reservations for hotel + dinner package contact us at our email address reservas@lucasmaes.com