Appetizers

Tomato-rubbed flatbread 

Jabugo ham or spit-roasted chicken croquettes

Vegetable tempura  with prawns

Salted anchovies and fresh anchovies in vinegar with Aragón black olives and vermouth pearls

Fried free-range eggs with potatoes, peppers  and ham

Lentil hummus 

Mussels, steamed or with orange oil

Andalusian-style fried squid

Iberian cured ham

Starters

Salmorejo with hard-boiled egg and shaved ham 

Seasonal tomato and olive salad 

Quinoa and grilled avocado salad with coriander vinaigrette 

Mixed greens salad (sliced asparagus, lettuce, radish, celery, green beans and Parmesan) 

Olive oil marinated tuna belly salad

Sea bass ceviche

Chargrilled glazed aubergine with apple and goat cheese 

Grilled baby squid with pearl onions and orange pepper confit

Soufflé potatoes with pork sausage and wild asparagus

Fresh pasta with tomatoes, basil and mussels

Vegetable cannelloni  on a bed of shrimp carpaccio

Rice

Vegetable paella 

Rice cooked in fish broth

Paella Parellada

Black cuttlefish ink rice

Lobster soupy rice

Basil, baby tomato and dehydrated onion risotto 

Fish

Hake supreme with pepper confit and saffron sauce

Grilled salmon mi-cuit with miso sauce

Monkfish in a mild toasted garlic sauce and baby potatoes

Sea bass in salt crust or baked traditional

Cod with baby tomato confit and Kalamata olives

Chargrilled tuna with baby vegetables from the orchad

Meat

Steak tartare with straw potatoes

Grilled pig’s trotters with apricots, pine nuts and orange clove sauce

Roast beef with grilled vegetables and Cumberland sauce

Sirloin steak tataki with grilled vegetables and Jerusalem artichoke parmentier

Caramelized Iberian pork skirt steak with Pedro Ximénez and potato stack

Lamb cooked at low temperature with ratafia sauce and baby vegetables