working menu midday
LABORABLE MENU MIGDIA
The news ...
* Goat cheese croquettes and spinach or cod
figs of lamb with cream cheese, ham of ice and mint vinaigrette
Fried eggs "of corral" with base of potatoes and prawns
◆ Foie, truffle and mozzarella bikini
Paired eggs with mushrooms, bacon and cheese
* Cordero "salmorejo" with hard-boiled egg and chips
The carpaccios ...
* Pork stall with trumpet vinaigrette from death
* Beef with tartare and parmesan sauce
* Prawns with mushroom vinaigrette
The salads ...
tomatoes from the orchard (own) with kalamata olives, tender onions and tuna
◘ ◆ Activity salad, with roquefort and walnuts
The rice ...
◆ ◘ Melon soup and prawn rice with "chimichurri"
Black rice with squid, mussels, rock and allioli
* Steak beef tart with a few dices of armagnac (chopped by hand).
◘ Fish of the day: supreme of longline hake or corvall on the slab
Baked hake "cogote" with black potatoes and olives
◆ Prawns shrimp with mushroom sauce and beetroot chips
◘ Loin of cod in Donostiarra with baked potatoes
pork feet with prawns
"Fritada" of calamari on the earthenware
grilled squid with Chinese cabbage, basil, mayonnaise and kimchee sauce
Red tuna tartare with avocado and tomato (chopped by hand)
dessert, bread, wine or soda
(price with VAT € 18.60)
(every Tuesday glass of cava in the menu and on Thursday seafood paella)
* Gluten-free dishes
◆ Plates with lactose
◘ dishes with nuts and peanuts
✭Molluscs and products based on molluscs
☛ Eggs and products based on them
ALL OF OUR RICE ARE WE PRODUCED WITH RICE FROM MOLI DE PALS (GIRONA)