Schedule:
From Mondays to Sundays 12:30 to 15:00
Friday and Saturday 19:30 to 22:00
Tuesday closed

The menu

 

First Courses
 
 
Starters
...cold
Duck Foie Gras in terrine with quince, raspberry coulis and cottage-lo toast. 14
Gazpacho of watermelon, green shoots and drops of cabernet. 9.5
Melon with Jabugo ham, honey vinaigrette and pine nuts. 12
Escalivada of vegetables. (Red peppers, onions and eggplant baked and served fresh) 9.75
Tomato, tender onions, “boquerones” (anchovies, fillets are marinated in vinegar and olive oil), salt flakes and new oil. 10.75
Crunchy pig's trotters salad with pine-nuts and vinaigrette. 10.50
Grilled goat's cheese salad, quince, duck ham, dried fruits and olive vinaigrette. 9.75
Shrimp carpaccio with new oil and sea salt flakes. 21.30
Warm pig's trotters carpaccio with foie and olive vinaigrette. 12
Assortment of artisan cheeses with toast and raspberry coulis. 13
Quality Iberian ham and cottage-loaf toast spread with tomato. 25
Anchovies and cottage-loaf toast spread with tomato. (Salt Cured Anchovies) 10.75
"Boquerones" and cottage-loaf toast spread with tomato. (Anchovies marinated with vinegar) 11
 
...hot
Duck foie gras “poêle” in Cabernet sauce with applesauce. (2 slices). 16.25
Snails pan-roasted with three sauces (vinaigrette, allioli and caramelised tomato and onion) 12
Rice with penny-bun mushrooms and squids. 13.5
Roman-style squid. 12.50
Octopus Galician-style (based boiled potatoes, olive oil, dried red pepper and salt flakes) 15.75
Cannelloni of duck confit with penny-bun mushroom béchamel. 13
Cannelloni gratinated home-made. 10.50
Croquettes home-made roast meat with small bouquet of salad. 10.50
Croquettes Iberian ham with small bouquet of salad. 12
Croquettes penny-bun mushrooms with small bouquet of salad. 11
 
 
Main courses
...roasted
Duck crispy leg. 15
Suckling kid, leg or shoulder. 25
Lamb shoulder. 18
Traditional roast suckling pig. 26.50
Porc pig's cheeks. 12
 
Bass. 17.50
Monkfish. 19.75
Fresh lobster (600 gr. approximately) 28
 
...with sauce
Foie-gras “poêle” in Cabernet with apple sauce (3 slices) 19
Duck magret with candiet apple and ratafia sauce. 15
Pig's trotters with mushroom sauce and gratins. 13.50
Veal chop (300gr) with blue cheese sauce, or green pepper sauce. 18
Veal chop (500gr.) with blue cheese sauce, or green pepper sauce. 21
Veal fillet, with blue cheese sauce, or green pepper sauce. 24.50
Casserole of beef cheeks with penny-bun mushrooms. 13.75
 
Salt cod with cream of preserved penny-bun mushrooms. 17.5
Salt cod oven-roasted Catalan-style with potatoes. 16.5
 
...grillet
Duck magret. 15
Suckling kid, ribs. 18
Suckling kid, leg or shoulder. 25
Lamb ribs. 18
Sausage with sautéd white beans. 11
Pig's trotters. 12
Veal chop, (300gr) 16
Veal chop, (500gr) 19
Veal fillet. 22.5
Galician cow chop with 80 days of maturing. 100gr = 6 €
 
Bass.17.50
Monkfish. 19.75
 
Toast €0.30 Bread with tomato €0.50 All prices include VAT

 

Este sitio web utiliza cookies propias y de terceros para mejorar nuestros servicios y mostrarle publicidad relacionada con sus preferencias mediante el análisis de sus hábitos de navegación. Si continua navegando, consideramos que acepta su uso. Puede saber más sobre nuestra política de cookies aquí

Accept