STARTERS
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Ox meatballs with mole sauce and pickled vegetables, 16,5
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Confit duck leg bonbon with Robuchon style mashed potatoes and demi-glace Thai sauce,16
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Scarlet shrimp croquettes, Iberian pork veil and black garlic aioli, 14
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Creamy Olivier potato salad with pickled vegetables, Ibarra chiles and red tuna, 16
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Crispy zucchini blossoms stuffed with speck, anchovies and mozzarella, (2) 12
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Squid brioche, pickled limes and fresh herbs (2), 15
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Glazed Iberian jowl ssam with pineapple and mint, (2), 12
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Charcoal roasted artichokes with caramelised tomatoes, 18,50
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Charcoal roasted leek with shrimp tartar, 17,50
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Grilled squid with three emulsions (tomato, black garlic and lime), 20
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Hand-cut seasoned beef steak tartar on brioche, 22,5
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Farmhouse broken eggs with garlic-seasoned large red prawns in a stock made using their heads, 25,50
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Bread & Picual olive oil appetizer, 3
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RICE
MAIN COURSES
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Lightly juiced small cod sirloins with garlic, parsley and chili seasoning, charcoal-grilled vegetables, fresh piparra peppers and garlic chips, 26
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Braised Corvina with cauliflower and beet puree, wrinkled potatoes with olive salt, and fish bone reduction, 25
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Glazed veal cheek with parmentier potatoes, 26
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Charcoal roasted duck magret, roasted apple, pumpkin with sage, and orange and cinnamon demi glacée, 26
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Dry-aged beef sirloin steak, creamy parsnip, Boletus Edulis mushrooms sauce and slices of portobello mushrooms with Pedro Ximenez sherry, 28
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Charcoal roasted Iberico pork presa, sautéed vegetables, and Marsala wine glacée, 28,50
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DESSERTS
