GROUP D

Fried Padron peppers

Sourdough bread with sobrasada butter

Spanish imported olives in citrus herb marinade with guindillas

Cantabrian artisan anchovy with smoked tomato sorbeett

Warm crumpet with local blue summer crab, saffron emulsion, and finger lime

Brik pastry tart with chicken liver parfait brûlée and verjuice

Creamy leek and lobster croquette with piquillo pepper

Catalan potato bomb filled with chorizo topped with mojo picón Canary Island dressing