First plate to choose:

Vegetables tempura 

Seadfood wrap 

Salad of bacon, cheese and dry fruits 

Warm salad of roasted peppers and confit cod 

Rice with clams 

Menestra of vegetables 

Taglioline with cream of mushrooms 

Egg at low temperature, dewlap and peppers with charcoal 

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Second plate to choose:

Grilled hake with a tomato and onion sauce

Ajoarriero

Crumbled codfish al ajoarriero with lobster 

Roasted pork knuckle

Veal ragout, potato cream and crispy potatoes

Rib terrine and grilled bacon in its juice 

Burger with bacon, caramelized onion, cheese and fries

Potatoes, spring onion, egg and sheets of cod 

 Breaded chicken breast with ham and cheese and french fries 

Pigs trotters

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Dessert to choose:

Lemon and champagne sorbet  

Milk Sorbet 

Variety of home made ice creams  

Almond tiles with nougat ice cream 

Chocolate souffle with maracuya ice cream 

Milk sorbet with chocolate puff pastry 

MENU

Two starters to choose from:

Salad with cheese, bacon and nuts

Monkfish, salmon and shrimp salad

Partridge salad with Jabugo ham and pate  

Borage crepes over a clam sauce 

Macedonia of vegetables in season 

llefeuilles of potato and pate with Sauternes sauce 

Egg in crust of fried potatoes, season peppers and little garlic bread toast

Canelloni with squid

Second course to choose between:

Grilled hake tomato and onion compate

Crumbled codfish al ajoarriero

Mushroom risotto

Duckk confit with bakery potatoes

Patorrillo

Pigs trotters

Neck of beef on creamed potatoes and pigs trotters

--------------------------------

Milk sorbet

Chocolate souffle with passion ice cream

Chocolate cake with ice cream

Lemon and champagne sorbet      

Variety of home made ice creams  

Milk sorbet with chocolate puff pastry

Almond tiles with nougat ice cream

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Price: 47,50€ (Taxes included)

TUBAL MENU

Appetizer

----------------

Partridge salad with Jabugo ham and pate (Ens.perdiz)

or

Gazpacho;Cold vegetable soup

or

“Tataki” of tuna, tartar sauce of tomato and white garlic

-----------------   

Borage crepes over a clam sauce (Crepes de borraja)

or

Millefeuilles of potato and pate with Sauternes sauce  (milh. patatas )

or

White beans of season (pochas)

--------------------

Egg in crust of fried potatoes, season peppers and

little garlic bread toast (Huevo en costra de patatas fritas)

or

Squid lasagne with chive oil (lasaña chipirones)

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 Second dish to choose between:

 Grilled hake on a base of little potatoes, pods and Black mushrooms (merluza)

            Crumbled codfish al ajoarriero

Neck of beef on creamed potatoes and pigs trotters (carrillera) 

Patorrillo  (Traditional stew of lamb offal in natural tomato)  

 Lamb al chilindrón (sup.10 €)

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Bowl of pineapple with fruits, ice-cream of cheese  and coconut light mousse (copita)  or

Milk sorbet with chocolate puff pastry (hojadre)

or

Fresh cheese mousse and ice cream with currant sauce currant sauce (mousse)

or

Lemon and champagne sorbet (sorbete limon)     

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SPRING TASTING MENU

Appetizer

----------------

Sprouts salad, asparagus tips and vegetables (ens.brotes)

----------------

Roasted asparagus, (espárragos asados)

----------------

Macedonia of vegetables in season (menestra)

or

Vegetables of spring skipped and toasted hazelnuts (verduras salteadas)

----------------

Fried artichokes with shrimp, fresh garlic and mushroom emulsion

 (alcachofas fritas con langostino y ajetes)

----------------

Borage crepes over a clam sauce  (Crepes de borraja)

----------------

Egg in crust of fried potatoes, season peppers

 and little garlic bread toast (Huevo)

----------------

Glass of gently crushed strawberries with orange ice cream,
coconut and a citrus crunch (fresas, sorbete naranja....)                                      

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Fritters

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All our menus are bespoke. We can offer advice to help you put together the best menu to enjoy our cooking.