The Menu

Starters

Cured Ham from Jabugo with Flatbread and Tomato

Fresh Foie Shavings with Rose Petals Jam

Salad of Albacore, Basil and Spring Onion Served on a Tomato Carpaccio

Salad of Mango, Avocado and Smoked Salmon with a Walnut Vinaigrette

Escalivada (Grilled Aubergine, Onion and Pepper) Timbale with Octopus and Paprika
Served with Aioli au Gratin

Tempura Prawns with Spicy Honey

Salt cod Esqueixada served with Kalamata Olives

Bluefin Tuna Tartar with Avocado and a Mango Coulis

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

Grilled Goat’s Cheese Salad with Apple and Walnut

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

Salmon Tataki with a Grape and Ratafia Reduction

Wild sea Bass Supreme with a Fresh Basil Pil Pil Sauce Served on a Bed of
Green Asparagus and Tomato Confit

The speciality of our Cuisine

Lobster Creamy Rice with Clams

Rice Broth with Monkfish and Clams

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

Cod Served with a Squash and Swiss Chard Ratatouille

Grilled Cod served on an Onion flat Bread with Tomato Jam

Grilled Loin of Cod on Crunchy Pig’s Trotters with Tomato 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 (1 kg/2.2 lbs) (Can be served cut in Strips to Share)

Charcoal-Grilled Iberian Pork Feather with Idiazábal Cream, Caramelized Onion and Mango

Breaded Ribs of Suckling kid Served on a Bed of Hummus with Courgette Sticks
and Sautéed Cherry Tomatoes

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