FIRST STEPS

• Tuna tataki with salmorejo (thick gazpacho) and yellow chilli pepper sauce 15
• Foie and caramelised apple mille-feuille 15
• Pumpkin au gratin and oven-baked vegetables with parmesan cheese 13
• Roasted potato foam with stewed mushrooms and free-range egg 13
• Red tuna tartar with aguachile 15
• Tomato geleé, cod brandade and its pil-pil sauce 13
• Seasonal fried mushrooms and potatoes and egg cream 14
• Small crab lasagna with rock mussel emulsion 16
• Creamy rice with squid and octopus carpaccio 14
• Thai bomb 11
• Prawn and squid fideuá *for 2 people 24

SIGHTING LAND

• Steak tartar (semi-cured minced meat with traditional dressing) 13
• Stewed oxtail with little roasted tomatoes and kalamata olive 16
• Glazed veal cheeks with Vietnamese salad 15
• Acorn cupcake with cream of farmhouse lettuce 13
• Deer Ragout 15
• Stewed pig trotters with traditional style vegetables 14
• Lamb shank with chickpea cream and tomato 14
• Grilled foie gras with apples and grapes in port 17
• Tripe and snout with chorizo 14
• Matured «Picaña» steak with red pepperd * for 2 people 28

CROSSING THE SEA

• Pan-fried salmon with avocado and lime 14
• Hake in parsley sauce with clams 16
• Baked sea bass with stewed pumpkin cream 16
• Char-grilled fish (bacalao) cheeks with seafood rice 14
• Wedge grilled cod, pil-pil and pea cream 15

LAST SPRINT

• Caramelised French toast with yogurt ice cream 7
• Baked bitter chocolate soufflé with praline ice cream 7
• Baked pippin apple with walnut sauce, silvers of cheese and cider reduction 7
• Banana and vanilla parcel with lemon ice cream 7
• Green curry cream with pineapple and coconut ravioli 7
• Homemade blueberry cheesecake 6
• Crème brûlée with raspberries 6
• Sheep’s curd with almond and honey sponge 5,5