Assorted hors d'oeuvres ( drink: vermouth )

Rice dish or Festival canneloni ( drinks : claret or red wine )

Fried poultry heads, wings, feet and giblets

Lamb's breast with peas

Blood and liver with onions

Meat balls in tomato sauce

Roast beef with fungi

Duck with pears

Pig's trotters with red peppers, egg plant and onions ( drinks : claret or red wine )

Assortment of roast capon, rabbit and pork sausages, served with apples stuffed with meat, goose with honey, or pears. ( drinks : champagne)

Parson's grain (musician's dessert/ nuts and raisins) with sweet wine or ratafia. Biscuits with mellow wine or moscatell wine.

Catalan crème brûlée topped with whipped egg white Coffee glass of brandy, rum or anisette cigar, "Faria" or " Breves "