Cooked with care and quality products.
Menu
Starters
- Oysters.
- Fried Scampi.
- Grilled fresh prawns.
- Garlic anchovies.
- Choice Jabugo ham and pork loin.
- Natural duck foie-gras.
- Hot hors d´oeuvres.
- Fish soup.
- Vegetable Stew.
- Tudela lettuce hearts.
- White asparagus.
- Small hot peppers.
- Seasonal mushrooms.
- Sautéed mushrooms with egg and prawns.
- Mushrooms with paté.
Fish
- Baby squid in its own ink.
- Monkfish and prawn brochette.
- Hake cheek.
- Elvers.
- Small baby squid Pelayo.
- Cod and onions.
- Grilled hake or hake in sauce.
- Cod cheek with clams.
Charcoal-grilled
- Wild turbot (2 people).
- Monkfish "Ganbara" (2 people).
- Neck of hake (2 people).
- Sole (2 people).
- Sea bass (2 people).
- Red bream (2 people).
- Muxarra.
Meat
- Fresh grilled foie gras.
- Duck breast.
- Grilled sirloin steak.
- Beef T-bone steak.
Dessets
- Orange with caramel.
- Cream cheese ice cream with three sauces.
- Peppered strawberries with yoghurt ice cream.
- Chocolate sweet cream.
- Cheese cake.
- Truffle cake.
- Apple pudding with strawberry sauce.
- Lemon cava sorbet.
- Local cheese.
- Home-made Mamia cheese.
- Tolosa teja pastry and cigars.
- Selection of deserts.
- Scottish or Irish coffe.
