“Esqueixada” Cod salad with black olives.
Coca with escalibada and small sardines pickled in olive oil.
(slice of bread spread with tomato) (Salad of red peppers, onion and aubergine)
Duck foie-gras in terrine with cottage-loaf toast.
Foie-gras “poêle” in Cabernet with apple sauce (2 slices).
Penny-bun mushrooms croquettes with small bouquet of salad.
Roman-style squid
Octopus arms Galician-style. (based boiled potatoes, olive oil, dried red pepper and salt flakes)
Assortment of artisan cheeses with toast and raspberry coulis.
Carpaccio of fresh prawns from Roses with oil Arbequina olives. ( +2 € )
Quality Iberian ham and cottage-loaf toast spread with tomato. ( +5 € )