(8 to 10 servings)
FOR THE FILLING:
ABALONE TIRADITO WITH CORIANDER, AVOCADO AND POMEGRANATE DRESSING
PEACH AND BLACKBERRY SORBET
ROASTED CARROTS WITH POMEGRANATE AND HONEY
CHOCOLATE PLATE FILLED WITH ICE CREAM AND FRUITS
Strawberry Gin Fizz
Swiss meringue
SCALLOP CARPACCIO OVER ENDIVES AND PHYSALIS WITH LEMON & GINGER DRESSING
RASPBERRY MAGNUM
CHIA PUDDING WITH ROUGH BINDWEED FRUIT
RED QUINOA WITH ROASTED PUMPKIN AND BLUEBERRIES