The Bar
olives & bread
croquetas del chef – these are peppery bulltail croquettes
espetos de pijotas with blood orange mayo
cod & wild mushroom canneloni with scallop sauce
grilled tuna with black olive paté
grilled morcilla with caramalised onion & quail egg
presa tataky w/crushed pistachios & creamy idiazabal cheese sauce
grilled chiperones on a bed of warm goat cheese & pistachios
grilled foie with yucca chips
mini burger
salmon tartare
tuna tataky served on top of guacamole
presa Iberica carpacchio with salad and idiázabal cheese
flan
David, Elena & Chafiq
chef Jesús Rosendo Dominguez
The Restaurant
crispy filo pastry filled with cheese, leeks & langoustines
croquettes with jarrete (beef shank), apple and black truffle
monkfish with “arena” of potatoes & black olives and garlic cream
tuna ventresca marinated in soya sauce with arrugula and black olive pâté
urta with mixed peppers and black olives
medallions of tender antelope with oniony scalloped potatoes
grilled red tuna with poached eggs and black truffle
garbanzo stew with wild asparagus and clams
hake with baby beans and hierbabuena
just the cutest dessert menu ever!
chocolate cream cheese mousse and creamy rice pudding
cappuccino brownie with basil white chocolate sauce and vanilla icecream
Juan
Jeanine
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