First up is sea bass fillet served over creamy rice infused with its own juices and Oloroso sherry flavored with Cardenal Mendoza brandy staves.
The second dish was four-way cooked squab. The breast was braised and flambéed with Cardenal Mendoza Brandy; we made a pâté with its innards in Pedro Ximénez, stewed its legs in Oloroso, and to finish the dish, a reduction made from its carcasses.
And to finish, Coffee, brandy, and red berries: a coffee and brandy cake served with red berry ice cream and chocolate shavings. Paired with Cardenal Mendoza Brandy.
October 25–31:
- Location: La Carboná
