LABORABLE MENU MIGDIA

 

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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

Seasonal ones

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

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* 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

pastedGraphic_1.png 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)