Carta de Restauración
entrantes, ensaladas, vegetales y lácteos, nuestros arroces, del mar, de la tierra, latas gourmet... y algo dulce para el final
Los Entrantes | Starters
Foie nougat with hazelnut praline
Grilled bay squid
Andalusian squid rings
“De La Vera” style potatoes with pure iberian ham
Balfegó red tuna Saku style
Red prawns from the bay (100 gr)
Clams “a la marinera”
Pure Iberian Bellota Ham
Smoked beef jerky
Steamed mussels
Stuffed piquillo peppers with prawns and ginger
Red tuna tataki with wasabi mayonnaise
Asparagus yolks with piquillo pepper cream and ginger coral (6 und.)
Crunchy sea duo (carabinero with Kinchee mayonnaise, red shrimp with garlic and mango and chile chutney)
Roasted octopus (aprox. 300gr)
“Zamburiñas” scallops with honey and garlic mayonnaise
Bahia red frawn tartar with mint infusión, Tahini sauce and sturgeon caviar (10gr.)
Super-giant ria cockles (100 gr)
Smoked eel salad with sea lettuce and sesame
Boiled prawns from Santa Pola’s bay
False Sashimi of salmon flower with eel sauce and trout roe
Las Ensaladas | Salads...
Dry salted fish salad with onion and “mollitas de coca”
Warm salad with squid and prawns
Avocado salad with crab and shrimp
High quality tomatoes with garlic and dry cod
Vegetales y Lácteos | Vegetables and Dairy
Grilled goast cheese with caramelised tomato
Boletus Croquette
Cheeses of the world
Buffalo burrata with tomato confit and mountain dressing
Tempura vegeta bles with kinchee mayonnaise
Braised asparagus yolks with piquillo cream and ginger coral
lnternational cheese fondue with lberian bacon and chives (600 gr. approx.) ON REQUEST.
Nuestros Arroces | Our Rice
Mixed paella with shellfish and chicken
Rice with Rabbit and rosemary snails
Rice with monkfish and clams
Rice with baby squid and young garlic
Fish Fideuá (with noodles instead of rice)
Rice with cuttlefish and prawns
Rice with lobster
Senyoret rice
Del Mar | From the Sea...
Balfegó red tuna tartar with avocado
Roasted cantabrian monk sh tail and cava sauce
Sole from the bay
Aguacanaria sea bass in salt (1kg approx.)
Sole from the bay
Hake on skewer with champagne with clams and red prawn
Seasonal fish ceviche (ask our staff)
"El barquero" at "vizcaina" sauce
De la Tierra | From the Land
To improve your meat Green peppercorn sauce, roquefort sauce or mustard Dijon sauce
Beef sirloin "montadito" (Don Manuel)
Duck magret with honey caramelized apple
Iberian pork tenderloin with pure Iberian ham and Jijona nougat sauce
Steak tartar from beef matured in its marrow
Beef chop from Pedroches Valley
Beef loin from Valle de los Pedroches
Matured cow tataki (40 days)
Duck confit with pear and orange
Grilled cow rack
Premium matured cow high loin (40 days aprox.)
Premium cow tenderloin snail (350 gr/approx)
Latas Gourmet | Gourmet Cans
Cantabrian anchovy fillet
Omelette "Vaga" of spicy sardines "Los Peperetes" and paprika
Tuna belly with Airas Moniz butter "Los Peperetes"
Pickled mussels 8p. "Los Peperetes"
Medium Cockles "Los Peperetes"
Algo dulce para el final | Something Sweet for the End
Chocolate cake
Apple puff pastry with mantecado ice cream
Almond cake with pumpkin and a hint of liquor
Bernia lemon pie
Cream “torrija” with toasted caramel
Cream mile-feuille
Cheese cake