Menu 1 – €37

Starters to share

• Russian salad with sautéed shrimp, edamame, and crispy onion.
• Homemade Iberian ham croquettes with roast beef mayonnaise and Iberian veil.
• Salmon tartare with avocado mousse, red tobiko, and soufflé bread.
• Potato, blood sausage, apple, caramelized foie, and Pedro Ximénez reduction timbale.

Choice of Main Courses

• Oak-grilled beef skirt steak with chimichurri and Tropical Fusion patatas bravas.
• Crispy cod loin with pisto, slow-cooked confit pork belly, and fried egg.
• Slow-cooked Duroc pork ribs with Jack Daniels BBQ sauce and potato chips.
• Roasted sea bass supreme over creamy cuttlefish rice and aioli.

Choice of Desserts

• Creamy cheesecake with passion fruit foam.
• Chocolate brownie with caramel and cream ice cream.
• Caramelized French toast with cinnamon ice cream and crème anglaise.

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Menu 2 – €39

Starters to share

• Caramelized goat cheese salad with walnuts, cherry tomatoes, avocado, and berry vinaigrette.
• Iberian ham with grilled crystal bread, tomato, and EVOO.
• Sea bass and shrimp ceviche with tiger’s milk, plantain chips, and fried baby squid.
• Oak-grilled Black Angus mini burgers with brioche bun, cheddar cheese, and fried egg mayonnaise in EVOO.

Choice of Main Courses

• Roasted sea bass supreme over squid ink couscous and artichoke and shrimp vichyssoise.
• Slow-cooked braised beef cheek with stew jus, ceps, and potato mille-feuille.
• Oak-grilled beef short ribs with chimichurri butter, Padrón peppers, and garden potatoes.
• Glazed salmon loin with teriyaki and wok-fried shrimp noodles.

Choice of Desserts

• Creamy cheesecake with passion fruit foam.
• Chocolate brownie with cream ice cream and caramel.
• Caramelized French toast with crème anglaise and cinnamon ice cream.

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Menu 3 – €42

Starters to share

• Thai salad with duck confit, brie cheese bonbons, and cranberry hoisin vinaigrette.
• Sliced baked potatoes, fried egg, and grilled lobster with truffled butter.
• Wild red tuna tartare with soy vinaigrette, teriyaki, and mango spherification.

Choice of Main Courses

• Oak-grilled beef tenderloin with meat jus and potato chips.
• Grilled octopus with sweet potato parmentier, kimchi, and roasted garlic aioli.
• Roasted suckling lamb ingot in its own jus with chickpea hummus and vegetable chips.

Choice of Desserts

• Chocolate coulant with Oreo cookie crumble and cream ice cream.
• Creamy cheesecake with passion fruit foam.
• Caramelized French toast with crème anglaise and cinnamon ice cream.

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Menu 4 – €44

Starters to share

• Slow-cooked coquelet chicken salad with avocado, bacon croutons, and yogurt and mint vinaigrette.
• Brioche French toast with foie gras, arugula, mango, and kabayaki sauce.
• Shrimp tempura with creamy kimchi.
• Fried Cambrils monkfish tails with panko and citrus mayonnaise.

Choice of Main Courses

• Grilled aged beef entrecôte with sweet potato parmentier, Padrón peppers, and potato wedges.
• Wild red tuna tataki with pickled scallions, false lime caviar, and ponzu vinaigrette.
• Grilled Iberian pork secreto with orange, ginger, and honey reduction.
• Turbot loin ‘al orio’ with shrimp, cayenne, and baker’s potatoes.

Choice of Desserts

• Creamy cheesecake with passion fruit foam.
• Chocolate brownie with caramel and cream ice cream.
• Caramelized French toast with crème anglaise and cinnamon ice cream.

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Menu 5 – €47

Choice of Starters

• Spinach salad with duck confit, brie cheese, strawberries, and avocado.
• Confit artichokes with shrimp and garlic sofrito.
• Scrambled ceps with Iberian ham, egg, potato, and truffle.

Choice of Main Courses

• Slow-cooked pork cheek, glazed in its own jus with gratin.
• Sea bass loin ‘al orio’ with baker’s potatoes and confit onion.
• Grilled aged beef entrecôte with creamy sweet potato and grilled vegetables (suppl. €5).
• Glazed salmon supreme with teriyaki and shrimp noodles.

Choice of Desserts

• Chocolate coulant with passion fruit foam.
• Pecan nut tart.

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Special Menus

Vegetarian Menu – €37

Choice of Starters

• Spinach salad with blue cheese, apple curry, and honey mustard vinaigrette.
• Chickpea hummus croquettes with truffle mayonnaise.
• Scrambled ceps with vegetable chips.

Choice of Main Courses

• Ricotta and truffle ravioli with ceps sauce.
• Sautéed artichokes with slow-cooked egg.
• Wok-fried rice with sautéed vegetables, soy, and Heura.

Choice of Desserts

• Chocolate coulant with vanilla ice cream.
• Cheesecake with passion fruit foam.

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Vegan Menu – €37

Choice of Starters

• Warm lentil salad with sautéed vegetables and curry coconut vinaigrette.
• Vegetable tempura with soy sauce.
• Chickpea hummus tacos with tomato, red onion, lime, and cilantro.

Choice of Main Courses

• Chickpea curry with coconut milk, cilantro, and mango.
• Sautéed artichokes with truffle.
• Wok-fried brown rice with sautéed vegetables, soy, and Heura.

Choice of Desserts

• Chocolate coulant with hazelnut ice cream.
• Fruit soup with passion fruit.

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Gluten-Free Menu – €47

Choice of Starters

• Spinach salad with duck confit, brie cheese, strawberries, and avocado.
• Confit artichokes with shrimp and garlic sofrito.
• Scrambled ceps with Iberian ham, egg, potato, and truffle.

Choice of Main Courses

• Slow-cooked pork cheek glazed in its own jus.
• Sea bass loin ‘al orio’ with baker’s potatoes and confit onion.
• Grilled aged beef entrecôte with creamy sweet potato and grilled vegetables (suppl. €5).
• Glazed salmon supreme with teriyaki and shrimp noodles.

Choice of Desserts

• Chocolate coulant with passion fruit foam.
• Pecan nut tart.

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