
a journey to some of chef Germán's favorite dishes to a delicious culinary trip
Amuse Bouche 
sauteed shrimp in garlic, olive oil, parsley and Sapnish smoked paprika
Appetizer 
roasted curry cauliflower with tahini, toasted almonds, date honey and pomegranate molasses and seeds. Fresh dill garnish
Main Course 
pan seared bronzino filet with mediterranean ratatouille and a fennel reduction
Dessert 
Upside down tarte tatin; served with vanilla bean ice cream (optional)