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

Reservation

To make a reservation, call us

972 83 30 81