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Forret

TYPICAL ANDALUS COLD SOUP WITH BEETS, IDIAZABAL CHEESE GELATO, PINE NUTS, TUNA MOJAMA AND OLIVE OIL CAVIAR

8.5

OXTAIL CROQUETTES IN A RED WINE REDUCTION

SPECIAL SPANISH POTATO AND PRAWN SALAD

SALADS

SALAD WITH TOMATO, TUNA, ONION AND TARTAR OF GREEN ASPARAGUS

BURRATA SALAD, WITH CHERRY TOMATOS, QUINCE AND AN ANCHOVY VINAIGRETTE

FISH AND SEAFOOD

NORWEGIAN SALMON, SEAWEED, TERIYAKI, DRIED TOMATO AND COURGETTE TAGLIATELLE

COD, MELON AND BASIL WITH A MANGO SAUCE

ROASTED TURBOT, SPRING ONION CREAM AND CAULIFLOWER COUSCOUS

MEATS

GALICIAN BEEF LOIN WITH POTATOES AND GREEN PEPPERS (100 GR.)

DUCK, SPRING ONION GLAZE, SAUTÉED CABBAGE AND FOIE GELATO

GALICIAN BEEF SIRLOIN, BEETS SAUTÉED WITH KIMCHI AND CARROT CREAM

IBERIAN PORK CHEEK STEW WITH RED WINE AND APPLE SAUCE

Hovedret

RICE WITH CHICKEN, TRUFFLE, CURED CHEESE AND SAFFRON

SEAFOOD RICE WITH SCALLOPS AND ASPARAGUS

GREEN RISOTTO OF BASIL AND CORIANDER, CONFIT OF PORK JOWLS AND PAYOYO CHEESE

Dessert

APPLE CRUMBLE WITH MADAGASCAR VANILLA GELATO

6.5

GIANDUJA CHOCOLATE SABLÉ WITH COCONUT

6.5

MASCARPONE MOUSSE WITH TEXTURED CHERRIES

6.5

CRÉME BRÛLÉE

6.5

PISTACHIO PARFAIT WITH RED FRUITS

6.5

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