- Mixed salad
- Grilled salad with Jabugo ham
- Pulpí lettuce hearts with dill-marinated salmon
- Marinated cod carpaccio with lemon and green peppercorns
- Serrano ham
- Jabugo ham with tomato bread
- Choice of Iberian sausages
- Cured ewe's cheese with quince
- Jabugo ham croquettes
- "Ajoblanco" (cold garlic - almond cream) with tuna
- Prawns "pil-pil" (in aspic)
- Fried baby Squid
- Galician octopus (poached octopus seasoned with paprika and oil)
- Deep-fried eggs with ham
- Mixed grilled vegetables with herb oil
- Scrambled eggs with spring garlic and serrano ham
- Scrambled eggs with champignons, green asparagus and prawns
- White asparagus from Navarra with vegetable vinaigrette
- Melon with Ham
- Consommé at choice
- Andalusian "gazpacho" (cold soup of vegetables with vinegar and oil)
- "Picadillo" soup (with egg, ham and grilled bread)
- Almerian Soup
- Mixed "paella"
- Fish and seafood "paella"
- Salmon with home-made pasta in champagne sauce
- Squid in olive oil
- Grilled gilthead with fried garlic and rosemary
- Hake Bask style
- Cod in a red bell-pepper sauce
- Monkfish matelote style
- Breast of chicken stuffed with red bell-peppers and puréed black olives
- Grilled shoulder of Iberian pork
- Stewed oxtail in red wine sauce
- Iberian pork tenderloin with mushroom sauce
- Baby lamb chops fried with garlic
- Iberian pork cheeks in sherry sauce
- Grilled veal sirloin from Galicia
- Veal tenderloin gratinated with blue cheese
- Grilled Prime Rib of beef
- Deep fried pork steak with potatoes and vegetables
- Fruit of the season
- Home-made egg flan with whipped cream
- Home-made custard
- Rice pudding
- Diplomat pudding
- Catalan crème brûlée with roasted almonds
- Whipped cream profiteroles with fruit purée
- Assorted cakes
- Tipical Spanish Custard
- Torreluz Special
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