The Menu

Starters

Cured Ham from Jabugo with Flatbread and Tomato

Fresh Foie Shavings with Rose Petals Jam

Escarole Lettuce Salad with Smoked Sardines and a Citrus Vinaigrette with Orange Segments

Lamb’s Lettuce Salad with Red Berries, Fresh Foie Gras and Balsamic Vinaigrette

Mushroom Confit with Rosemary Oil and a Poached Egg

Fillet Steak Tartar with Crudités and Mustard Ice Cream

Coca de Recapte Flatbread with Endives, Roquefort and Duck Ham

Honeyed Octopus on a Bed of Dauphinoise Potato

Truffled Carbonara Tagliatelle with Prawns and Mushrooms

Small Squid with Onion, Sundried Tomato and Spring Garlic

Artichoke Confit Stuffed with Brandade of Cod

Tempura Prawns with Spicy Honey

Appetizers

Fresh Foie Shavings with Virgin Olive Oil and Maldon Sea Salt

Cured Ham from Jabugo with Flatbread and Tomato

Lamb’s Lettuce Salad with Red Berries, Fresh Foie Gras and Balsamic Vinaigrette

Tempura Prawns with Spicy Honey

Honeyed Octopus on a Bed of Dauphinoise Potato

Fish

Gilthead to Taste (Baked, Charcoal-Grilled, in Salt or Donostiarra Style)

Sea Bass to Taste (Baked, Charcoal-Grilled, in Salt or Donostiarra Style)

Red Tuna Tataki with Ponzu Sauce, Wakame and Sesame

Cadiz Monkfish with Matchstick Potatoes and Ras el Hanout Mayonnaise

Grilled Sole with Red Curry Hummus

L’ especialitat de la nostra Cuina

Lobster Creamy Rice with Clams

Breast of Duck and Foie Gras Rice

Crayfish and Clam Rice

Black Rice with Shrimps and Cuttlefish

Rice Dish with Pork Ribs and Traditional Catalan Sausage

Organic Km 0 Vegetable Rice Dish

Honeyed Cod with Apple Cream and Honeyed Allioli Sauce

Cod Gratin with Goat Cheese and Papaya Marmalade

Filet de Morue Grillé sur un Croustillant de Pieds de Porc à la Marmelade de Figues

Baked Cod with Santa Pau Beans

Cod with Sautéed Mushrooms and Quince “Aioli”

Cod with Squash and Red Swiss Chard Samfaina Tomato Sauce

Cod Loin Confit with Vitelotte Purée, Quinoa and Mangetouts

Meat

Charcoal-Grilled Veal Tenderloin from Tolosa with Piquillo Peppers and Parmentier

Charcoal-Grilled Veal Entrecote from Tolosa with Natural Chips and Peppers from Padrón

60-Day Aged T-Bone Beef Steak
(Can be Served Cut in Strips to Share)

Battered Ribs of Young Goat on a Bed of Golden Potato Rounds

Grilled lamb ribs with aniseed-flavoured purée and lemon thyme

Duck Magret with Apple and Raisin Chutney and a Pedro Ximénez Sherry Reduction

Desserts

Black Chocolate Ravioli with White Chocolate Cream Flavored with Vanilla Bunches

Catalan and Carmel Cream of Cinnamon and Carquinyolis

Apple Strawberry with Orange Toffee

Red Yogurt Soup

Flan of our Chef

Strawberry Cup with Malt and Mel

Coulant of Chocolate with Vanilla Ice Cream with Cream of Passion Fruit and Mango

Caramelized Pineapple Canons filled with Coconut Cream and Culis of Red Fruits

Santa Teresa toast with Vanilla Ice Cream

Homemade Cheese Mousse with Mango Gelatin

Assortment of Natural Fruits