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 of the day presented by the waiters 16.00

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