We have a menu and three special menus:
Gastronomic Menu,
Vegetable Tasting
and
Special menu for vegetarians, vegans and celiacs.
(This menus will be served for the whole table)
VEGETABLE TASTING MENU
• Fresh tomato “Feo” from Tudela with an emulsion from its skin and black olive oil
•Seasonal vegetables sautée with vegetables cream and confit ham.
• Fried potato cream in green sauce with borages and red quinoa.
• Crown of fried artichokes with foie gras
• Fresh Tudela white haricot beans with green chili peppers in vinegar.
Dessert
• Traditional torrija in bourbon vanilla with Madagascar vanilla ice cream.
(Beverages not included in the menus)
48 € (VAT included)
GASTRONOMIC MENÚ
Entrée of choice
•Fresh tomato “Feo” from Tudela with an emulsion from its skin and black olive oil
OR
Salmorejo (cold tomato soup) made with Tudela tomato, egg and Iberian ham
OR
• Seasonal vegetables sautée with vegetables cream and confit ham.
Starter
• Fried potato cream in green sauce with borages and red quinoa.
Main Course (of choice)
• Fresh Tudela white haricot beans with cod barbels in pil-pil.
• Sea bass meatballs in a green pepper sauce.
• Half a fried chicken cooked in low temperatures, with a lettuce and onion salad.
• Bull meatballs on a stew sauce in red wine.
Dessert
• Traditional torrija in bourbon vanilla with Madagascar vanilla ice cream
(Beverages not included in the menus)
48 € (VAT included)
VEGAN AND GLUTEN FREE MENU
•Fresh tomato “Feo” from Tudela with an emulsion from its skin and black olive oil
Seasonal vegetables sautée with vegetables cream.
• Ratatouille with leek cream and warm chickpea hummus.
• Creamy rice with fungi and a portobello mushroom carpaccio.
Dessert
• Lemon or mango sherbet
• Fruit salad
(Beverages not included in the menus)
This menus will be served for the whole table
45€ (IVA incluido)
MENU
STARTERS
• “00” anchovy on brioche toast with tomato butter (4 pieces) 21¤
• Scarlet shrimp carpaccio, pickled chives and green chili pepper, seaweed and soy 21¤
• Salmorejo (cold tomato soup) made with Tudela tomato, egg and Iberian ham. 16¤
• Fresh tomato “Feo” from Tudela with an emulsion from its skin and black olive oil 18¤
• “Cristal” red peppers roasted over a wood fire with fried egg and a veil of iberian pork dewlap. 24¤
• Fried potato cream in green sauce with borages and red quinoa. 19¤
• Ravioli stuffed with leeks and prawns in a cava sauce (3 pieces). 20¤
• Ratatouille with leek cream, warm chickpea hummus and fried egg 20¤
• Fresh Tudela haricot white beans with green chili peppers in vinegar. 20¤
• Tomato stuffed with “cristal” red peppers, marinated anchovies, piquillo pepper oil, and black olive oil 21¤
• Crown of fried artichokes from Tudela with foie gras. 25¤
• Seasonal vegetables sautée, vegetables cream and confit ham. 23¤
• Warm carpaccio made of pig and beef feet, pork snout, pig ear with foie, mushroom and tartufata oil 19¤
• Creamy rice with fungi and a portobello mushroom carpaccio. 19¤
• Creamy scrambled eggs with green chili peppers and prawn. 25¤
MAIN COURSES
Fish
• Fresh Tudela haricot white beans with cod barbels. 27¤
• Sea bass meatballs in a green pepper sauce. 22¤
• Hake barbels in pil-pil. 37¤
• Baked and grilled cod with vegetables. 27¤
• Grilled black monkfish in beurre blanc sauce, fried tomatoes and shallots. 31¤
• Tuna tataki from Gadira with wakame algae and soy mayoonnaise with sriracha 32¤
Meat
•Beef sirloin in hollandaise sauce. 30¤
• Boneless crunchy pork trotters in parmentier and a demi glace sauce. 25¤
•Bull meatballs on a stew sauce in red wine. 21¤
• Grilled fresh foie with apple and toasted bread (3 pieces). 25¤
• Leg of Aragonese suckling lamb cooked in 12 hours. 37¤
• Half a fried chicken cooked in low temperatures, with a lettuce and onion salad. 19¤
• Hen stew (a bit hot) cooked the traditional style. 24¤
• Tripe, snout, legs, chorizo and blood sausage cooked our way 23¤
DESSERTS
•Traditional torrija in bourbon vanilla with Madagascar vanilla ice cream. 9¤
• Apple pie on caramel coated puff pastry with milk cream. 10¤
• Crème caramel with white coffe ice cream and coffe poder. 9¤
• Black chocolate truffles (7 truffles). 9¤
• Homemade ice cream (white coffee, caramel, mango, lemon, chocolate and vanilla). 9¤
• Pumpkin pie with apple slices in red wine sauce 9¤
• Mango or lemon sherbet. 9¤
• Fresh fruit salad. 9¤
• Sourdough bread service. (per person) 2,1€
*We have at your disposal the list of allergenic components