The Menu
Starters
Cured Ham from Jabugo with Flatbread and Tomato
Fresh Foie Shavings with Rose Petals Jam
Confit of Cod Salad with Orange, Pear and Blueberry Vinaigrette
Cheese Selection with Tomato Jam and Dried Fruits and Nuts
Grilled Honeyed Octopus with Mild Aioli on a Bed of Mashed Potato
Tempura Prawns with Spicy Honey
Baked “Bover” Snails
Fillet Steak Tartar with Crudités and Mustard Ice Cream
Nest of Straw Potato Chips with a Fried Egg and Crispy Ham
Lobster Cannelloni with Cardinal Prawn Bechamel
Appetizers
Fresh Foie Shavings with Virgin Olive Oil and Maldon Sea Salt
Cured Ham from Jabugo with Flatbread and Tomato
Artichoke Chips with Romesco Sauce
Tempura Prawns with Spicy Honey
Baby Squid cooked in an Onion Sauce with Garlic Shoots and Sun-Dried Tomatoes
Fish
Gilthead to Taste (Baked, Charcoal-Grilled, in Salt or Donostiarra Style)
Sea Bass to Taste (Baked, Charcoal-Grilled, in Salt or Donostiarra Style)
Bluefin Tuna Tataki with Ponzu Sauce and a Pineapple Chutney
Monkfish Stew with Sweet Potato, Mushrooms and Clams
Wild Corvina Fillet with Mushrooms and Dried Fruits and Nuts
The speciality of our Cuisine
Lobster Creamy Rice with Clams
Cod and Pumpkin Rice
Black Rice with Shrimps and Cuttlefish
Rice with Vegetables
Stewed Rice with Traditional Catalan Sausage, Pork Ribs and Ceps
Honeyed Cod with Apple Cream and Honeyed Allioli Sauce
Cod Gratin with Goat Cheese and Papaya Marmalade
Baked Cod with Ganxet Beans
Grilled Cod served on an Onion flat Bread with Tomato Jam
Grilled Loin of Cod on Crunchy Pig’s Trotters with Fig Jam
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)
(Can be served cut in Strips to Share)
Slow-cooked Venison Stew with Chestnut Cream and Field Peas
Breaded ribs of suckling kid served on a bed of Scalped and Olive
Duck Breast on a Bed of Creamy Sweet Potato and Vegetable Chips
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