Pasqual&Sheila (Av. Francia)

We present a seasonal menu designed for Cuina Oberta, with proposals that combine local products and technique.

We start with a seasonal mushroom cappuccino with truffle sablé, followed by a tapa of beef tartare on brioche with orange and chili mayonnaise, or a tapa of Cantabrian anchovy with roasted garlic butter.

For the main course, sea bass fillet with romesco sauce and white beans, or Albufera rice with mushrooms, stewed cheeks, and Jerez sauce.

For dessert, a classic tres leches with whipped cream. The menu includes a glass of Cava Atance or a Cruzcampo beer.

Menu title: Flavors of Pasqual+Sheila