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.