STARTERS

Stuffed ravioli with fresh cheese and pinions, ragu sauce with dry tomato and parmesan oil.
Quail “xupa-xups” with artichoke, tarragon and rosemary.
Hake terrine with vegetables, asparagus sauce and beets vinaigrette.
Foie gras with figs and apple marinates with Ratafia syrup (liquor made with walnuts).
Scallop coca (pastry) with ceps, celery puré and Bitter syrup.
Onion soup in two textures and poché egg.

MAIN COURSES

Baby pork with garlic tatin, quince jelly and cinnamon gelée.
Duck leg flavoured with orange, cinnamon with Curaçao.
Iberian pork sirloin with “trinxat” (potato with cauliflower) cheese, mushrooms and wine sauce.
Baby lamb back, potato cake, sweet and sour onions and spicy mayonnaise.
Beef entrecotte with black chocolate sauce, ceps and red fruit compote.
Baked sea bass with spinach, pistachio and liquorice and walnuts sauce.
Tuna micuit, tomato, vegetables and ginger mousse.

DESSERTS

Nougat and chocolate cake with Ratafia sorbet.
Warm cake with crema catalana and coffee with Grappa.
Amaretto mousse with almond cream and moscovado.
Cake with moka liquor and coffee flavoured with old rum.
Bescuit glacé with forest fruits gelée and spicy sauce.
Orange cake with crunchy nuts and citrus sauce.
Assortment of homemade sorbets.
 

Ask for our dessert sweet wines

Price: 42 €
Half menu price: 25€
(Drinks and 8% taxes not included)