We have a menu and three special menus:
Gastronomic Menu,
Vegetable Tasting and
Special menu for vegetarians, vegans and celiacs.
GASTRONOMIC MENÚ
Entrées
• Yellow squash cream with croutons
Or
• Vegetables stew with confit ham
• “Cristal” red peppers roasted over a wood fire with fried egg and a veil of iberian pork dewlap
Main Course of choice among:
• Iberian pork sirloin in a truffled potato cream
• Bull meatballs in a red wine sauce
• Hake meatballs in a shellfish sauce
• Baked and grilled cod with vegetables
• Fresh Tudela haricot beans with cod barbels in pil-pil
Dessert
• Traditional torrija in bourbon vanilla with Madagascar vanilla ice cream
Beverages not included
39,50 € (VAT included)
VEGETABLE TASTING MENU
• Yellow squash cream with croutons
• Ravioli stuffed with leeks and prawns in a cava sauce
• Fried potato cream in green sauce with borages and red quinoa
• Confit artichokes in oil with an artichoke muslin and a veil of iberian pork dewlap
• Fresh Tudela haricot beans with green chili peppers in vinegar
Dessert
• Traditional torrija in bourbon vanilla with Madagascar vanilla ice cream
Beverages not included
39,50 € (VAT included)
VEGAN AND GLUTEN FREE MENU
• Seasonal vegetables stew
• "Cristal” red peppers roasted over a wood fire
• Baby onions confit in Chardonnay
• Sautéed artichokes with leek
• Creamy rice with fungi and a portobello mushroom carpaccio
Dessert
• Mango or lemon sherbet
• Natural fruit salad
Beverages not included
37,50 € (VAT included)
MENU
ENTRÉES
• “Cristal” red peppers roasted over a wood fire with fried egg and a veil of iberian pork dewlap
• Confit artichokes in oil with an artichoke muslin and a veil of iberian pork dewlap
• Baked potato stuffed with potato cream, egg yolk and iberian bacon
• Stewed artichokes with confit ham
• Ravioli stuffed with leeks and prawns in a cava sauce (3 units)
• Fresh pasta cannellone stuffed with Graus longaniza (spicy pork sausage) in a foie sauce and tartufata
• Fried potato cream in green sauce with borages and red quinoa
• Twice fried leeks
• Chard stem stuffed with Iberian ham and a mushroom velouté, coated in tempura.
STARTERS
• Fresh Tudela haricot beans with green chili peppers in vinegar
• Yellow squash cream with croutons
• Creamy rice with fungi and a portobello mushroom carpaccio
• Seasonal vegetables stew with confit ham
• Baby onions confit in Chardonnay
MAIN COURSES
Fish
• Sea bass meatballs in a green pepper sauce
• Baked and grilled cod with vegetables
• Wild turbot
• Hake barbels in pil-pil
• Fresh Tudela haricot beans with cod barbels in pil-pil
Meat
• Beef sirloin in hollandaise sauce
• Iberian pork sirloin in a truffled potato cream
• Boneless pork trotters with a meat demiglass and parmentier
• Bull meatballs in a red wine sauce
• Rougie duck magret in a red berries sauce and a baked apple purée
• Hen stew (a bit hot) cooked the traditional style
• Beef cheeks in a red wine sauce and parmentier
DESSERTS
• Traditional torrija in bourbon vanilla with Madagascar vanilla ice cream
• Apple pie on caramel coated puff pastry with milk cream
• Pumpkin pie with cream an apple slices in red wine
• Homemade ice cream (mango, lemon, chocolate and vanilla)
• Mango or lemon sherbet
• Cold Greek yogurt cream with tomato jam
*We have at your disposal a letter with the list of allergenic components.