Una experiencia para tus sentidos
Mixed salad leaves, dried fruits, grapes, blueberries, ricotta cheese, cherry tomatoes, mustard and honey dressing
Mixed salad leaves, avocado, grapes, pistachios and smoked salmon
Cuttlefish carpaccio with tomato, red onion and peppers salpicon, garlic mayonnaise and wasabi dressing.
Cod croquettes over red peppers emulsion, fried cod skin, pine nuts and pistachios olive oil
Veal carpaccio in tuna sauce (Tuna, hard eggs, anchovies and capers)
Pan fried free-range chickenskewers in teriyaki sauce
Fresh octopus salpicon, (mix of tomato, carrot and celery thinly cut) kaffir lime leaves citrus dressing, prawns powder, ginger mousse and rice tacos
Maky roll of avocado stuffed crab and mango, citrus sauce and almond cream
Sirloin beef tartare with capers, pickles, mustard and tabasco (seasonally we can add some black truffle depending on the availability in the market)
Local seabass ceviche style marinated with peppers, red guindilla, red onion, coriander and lime
Mix basket bread (Homemade focaccia, rye bread and beetroot breadsticks )
Gnocchi in sauteed of fresh tomatoes, garlic and fresh basil (spicy on request)
tagliatelle in sauteed of fresh tomatoes, garlic and fresh basil
Tagliolini with white ragú and thyme
Garganelli with mussels and squids in a cherry tomatoes sauce (spicy on request)
Ravioli stuffed ricotta in a fresh tomato, leeks and pine nuts sauce
Ravioli stuffed sword fish, in mediterranea style sauce of cherry tomatoes, fried aubergine and prawns (spicy on request)
Grilled selected Norwegian salmon fillet stuffed leeks with roasted aubergines, onion and Maldon salt
In cream of peas with Palomino and Pedro Ximénez with toasted almonds and seasonal vegetables
Grilled beef rump steak (230gr), marinated for 12 hours with spices, previously slow cooked, served with rocket salad and parmesan flakes
Slow cooked lamb shank with seasonal vegetables
Diced grilled beef tenderloin, Padron peppers, Maldon salt, mustard and fried potatoes
75% Dark chocolate and crushed biscuits roll
Carlota with crushed biscuits, vanilla chesse cream and redberries
Tapa of chesse with homemade marmalade
Espresso coffee and Frangelico, hazelnut and fresh cream
Papaya, banana, pineapple and seasonal fruits salad with creamy ice cream