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MR.SR Tasting
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SEASONAL MENU
S P R I N G S E A S O N
STARTERS
Lobster cannelloni with red prawn and 'txangurro' bechamel coating 38.30
Tuna strips macerated in ginger oil and creamy basil 35.00
Vague omelette with red prawns and five peppers 30.90
Spring salad with goat cheese, orange, pine nuts and vinaigrette 30.90
Duck confit cannelloni with plum bexamel and branded foie filet 39.00
Wild sea bass macerated tartare with tomato Montserrat 37.00
Tray of hand-cut ham shavings 40.00
Seafood Paella 46.00 (per person)
Poached egg and Iberian jowl on a bed of potato and onion confit with truffled AOVE 44.50
FISH
Grilled salmon loin with white wine parmentiere 38.00
Cod nose with muslin in five layers La Tata style 45.20
Grilled branded squid in Japanese sauce and wild asparagus 39.00
Grilled wild turbot with 'donostiarra' sauce 48.50
Supreme sea bass baked with potatoes and onion classic style 43.00
MEAT
Steak tartare of beef with spicy yolk in the style of Sergi Roig (MR.SR) 46.00
Black angus T-bone steak grilled on charcoal and garnish 62.00
Grilled Galician blonde beef tenderloin with P.X. and grilled foie medallion 49.00
Charcoal-grilled Nebraska beef entrecote and garnish 65.00
Grilled Galician blonde beef tenderloin with Paris coffee sauce 49.00
Sweet kid in lingot with its juice reduced in wine 47.90
Baked veal shank, boned and filleted in plum sauce at low temperature 44.00
English-style Wellington iberian pork tenderloin 47.00
Oxtail in its juice 56.00
Duroc Iberian pork ribs baked at low temperature 48.90
Old-fashioned baked young lamb shoulder 48.80
SEASONAL DISHES
Mushroom risotto with fresh Parmesan cheese 33.00
Baby broad beans with meat spread from the pot 36.00
Low temperature suckling lamb shoulder 48.90
Irish cebón tomahawk grilled on charcoal and garnish (1 kg) 82.50
DESSERTS
Desserts of the day presented by the waiters 16.00
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