The Menu

W I N T E R 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
Winter 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

FISH

Grilled salmon loin with carrot 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
Cod nose with apple cream and gratin anise 43.00
Supreme baked with potatoes and onion classic style 43.00

MEAT

Grilled Iberian pork with café de paris sauce 41.00
Steak tartare of beef with spicy yolk in the style of Sergi Roig (MR.SR) 46.00
Grilled Galician blonde beef tenderloin with P.X. and grilled foie medallion 49.00
High loin entrecote, spiced. of old cow, charcoal grilled 52.00
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
Grilled Galician blonde beef tenderloin 46.00

DISHES CREATED FOR THE WINTER SEASON

Broth soup with ball, sauc chickpeas and galets 32.00
Mushroom risotto with fresh Parmesan cheese 33.00
Baby broad beans with meat spread from the pot 36.00
Oxtail in its juice with creamy chestnut sauce 56.00
Low temperature suckling lamb shoulder with trumpet de la mort sauce 48.90
Cod shells in green sauce 37.50

DESSERTS

Desserts of the day presented by the waiters 16.00

WINE SUGGESTIONS

Gotim Bru, Garnacha, Tempranillo, Syrah y Cabernet, , Red Wine, Costers del Segre 30.00
Finca Resalso, Tempranillo, Tinto, Ribera del Duero 39.00

FRENCH

Bourgogne Aligoté, Aligoté, White wine 35.00
Abbots & Delaunay Viognier, Viognier, White wine 29.00
Antech , Chardonnay, Blanco 25.00