Cold starters
The menu
JamA?n Iberico, 100% pata negra with a�?pan con tomatea�?
Endive salad with grey North Sea shrimp and walnut oil
Anchovy fillets from la��Escala with oven roasted eggplant, bell peppers and onion (escalibada)
Roquefort terrine stuffed with walnuts and dried plums, served with home-made brioche toast
Marinated salmon tartare, Tzatziki, cucumber and salmon roe
Royal of gooseliver Jerez Palomino and JamA?n ibA�rico
Tomato and peach gazpacho and chardonnay
Vichyssoise of white asparagus and Iberic ham
Home-made foie gras with brioche
Tartare of duck breast with foie gras cubes, red fruit and gingerbread
Small veal tartare with oysters and wasabi
Lobster salad with brunoise of tomato, black olive pesto, guacamole and crustacean oil
Lobster tartare with potatoes Parmentier foam
Parfait of sea urchin, gamba tartare and cruditA�s
Veal Carpaccio with fresch gooseliver and truffle oil
Veal carpaccio with basil pesto
Carpaccio of langoustines with crustacean oil
Warm starters
The menu
Grilled scallops in white wine sauce
Crispy grilled boneless piga��s trotters with scallops
Galician style octopus with potato foam lightly smoked
Whole bone marrow with oysters and toast
Fish
The menu
Fillet of turbot with golden chanterelle
Boneless and skinless skate wings with parsley butter and asparagus
Confit of stockfish (cod) with spring onion, green peas and black pudding
Eel from Ebro Delta and sauteed vegetables
Meat
The menu
Leg of rabbit escabeche (pickled) with capers and onion
a�?Roastbeefa�? of duck breast with mintdressing, Modena, strawberries and shoots
Hand-cut steak tartare with french fries
Grilled fillet steak with garniture
Grilled fillet steak with porcini sauce and truffle oil
Oven roasted rack of lamb with parsley crust
Veal kidneys & mustard sauce
Grilled boneless oxtail and bone marrow
Rossini
The menu
Duck breast with apple marmelade and baked duck liver
Grilled beef fillet with red wine sauce and baked duck liver
Seared breast and confit legs of pigeon & baked duck liver