- Black Pudding bonbons with green apple compote
- Lentil salad with anchovy toast, gratinated with goat's cheese
- Homemade wild mushroom croquettes
- Salmorejo sorbet with ham and egg wrapped in crunchy pastry
- Tuna fish tartar with mustard ice cream and caramelized onions
- Gratinated sea-urchins with spinach and prawns
- Foie gras "sandwich" with tomato and pear compote
- Choice of iberian sausages (Jabugo ham, pork loin, salami)
- Iberian dry cured ham
- Assorted smoked fish with avocado and chopped tomato
- Choice of premium Spanish and international cheeses
- Grilled vegetables with walnut oil
- Fried eggs and chips with Iberian dry cured ham
- Caesar salad
- Seaweed salad with smoked eel and sesame vinaigrette
- Salad with assorted mushrooms duck foie gras and goat's cheese
- Traditional fish soup with garlic mayonnaise
- Salmon caviar with lightly smoked potato foam
- Ravioli stuffed with foie gras, rocket salad and Parmesan cheese
- Rissotto with Iberian ham wild mushrooms and Torta del Casar cheese
- Tuna fish tataki with marinated ginger and wasabi sauce
- Almond-garlic cream with grilled red prawns and tomato-date tartar
- Red prawn carpaccio with pine nuts and basil
- Rice in broth
- Black rice with prawns and squid
- Rice with lobster
- Grilled red prawns
- Grilled squid with green and red peppers, tomatoes, salt cod and prawns
- Sea-bass fillet with Iberian salt pork, black olives and red pepper essence
- Salt cod with black pudding foam, peas and aniseed flavoured potatoes
- Salt crusted Mediterranean sea-bass (2 persons)
- Medallions of monkfish with clams and mussels with shellfish risotto
- Grilled hake with black wheat, mayonnaise of baked garlic and saffron oil
- "Pluma" of iberian pork
- Beef tenderloin brochette with vegetables
- Lamb chops
- Shoulder of lamb
- Aberdeen Angus rib eye steak
- Braised veal knuckle with assorted wild mushrooms and shoe string potatoes
- Duck breast in Gorgonzola sauce with grapes and walnuts
- Duck breast with braised pineapples and aubergine chutney
- Stewed roe venison in juniper berry sauce with homemade pasta
- Stuffed leg of lamb with cous-cous and paprika sauce
- Iberian pork shoulder "en escabeche" (marinated)
- Confit of suckling pig with creamed potatoes and a nut vinegarette
- Loin of venison with a walnut crust and Port sauce
- Puff pastry with foie-gras, caramelized roasted pepper, onion, aubergine and chives
- Steak Tartar prepared at the table
- Aberdeen Angus beef tenderloin with confit of boletus edulis
- Exotic fruit sorbet with coconut foam
- Fried milk with roast pineapple and yoghurt ice cream
- Tirami - Su with raspberry sauce
- Poppy seed bavaroise with biscuit and assorted fruit
- Crunchy banana ravioli with mango-ginger sorbet
- Chocolate soufflé with white chocolate-orange sauce
- Apple tart, jelly and ice cream
- Almond mousse with hazelnut cream, toffee, pine nuts and red berry compote
- Assorted fresh fruit
- Assorted desserts
Desert Wines
- Pedro Ximenez - Montilla Moriles
- Costa Diva cosecha miel - Alicante
- M.R. Moscatel - Málaga
- Vi De Gel Gramona Riesling - Penedés
- Cava Gramona especial postre - Penedés
Try our Gourmet Menu
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