STARTERS
“Oliaigua” tomato soup with prawns and asparagus
16 €
Partridge rolls with cabbage, pig trotters and hoisin sauce
14 €
Staffed ravioli with roasted meat, truffle sauce and seasonal mushrooms
16 €
Bloody Mary oyster with celery sorbet and pickles
8 €
The classic veal steak tartar
17 €
Esclatassangs mushrooms with saussage and low temperature egg
16 €
Semi-dry tomato salad, Mahón cheese foam and red pesto
12 €
RICE
Organic chicken rice
19 €
Cremouse rice with tuna and vegetables
19 €
Cremouse rice with sea cucumber and red prawns
25 €
MAINCOURSE
Skate into black butter with cappers and sea fennel
22 €
Sauteed squids with with sobrasada and pickled cauliflower
20 €
Supreme fish market with aubergine and mushroom vinaigrette
26 €
Roasted goat with mashed potatoes “Robuchon”
23 €
Entrecôte wih chalotas sauce with red wine
24 €
DESSERT
Apple pie cooked at once (10 minutes of cooking)
8 €
Chocolate marquise grand cru, pistachio praliné and salty biscuit
8 €
Crêpe suzette with menjar blanc and chinese oranges
8 €
Curd ice cream, honey, macadamia and autumn fruit chutney
8 €
Almond fritters with light white chocolate sauce and cardamom
8 €
