18 D´octubre - Menu completo

Vino tinto: Viñedos Ponce Clos Lojen D.O. Manchuela

Vino blanco: Palomo Cojo D.O. Rueda

Xarel.lo

Garnacha blanca

Albariño

Verdejo

Tempranillo blanco

Champagne Brut Premier

Garnacha tinta

Red mullet baked in fennel with orange

Pumpkin flan with spiced cranberry coulis

Refrescos, cerveza, agua, café y pan

Lomo de bacalao con cremoso de escalunias

Bavaroise of chestnuts from 'Todos los Santos '

Sautéed squid with mushrooms and red pesto

Beef carpaccio with truffles, mushrooms and parmesan

Chicken croquettes of the grandmother

Tomato Rosa de Barbastro with tuna belly candied with star anise

Lettuce and spinach salad with crunchy bacon, parmesan and almonds

Fried artichoke hearts with red pesto

Fabitas and peas drowned in botifarra negra, anis, with the aroma of mint

Flan de foie with its homemade brioix with candied onion

Acorn duck magret with salt and quince purée in port and foie sauce

Chicken stew with coconut milk and Kerala style curry with green asparagus

Sorbete de mango o helado de turrón

Cream of pumpkin and ginger

Black Fideuá with cuttlefish and prawns

Cod fillet with shallot cream and a rebore in the style of Orio

Beef tail meatballs and Iberian feather to tarragonina

'Onglet ' (entrema) of veal with fine herbs with old mustard sauce

Iberian cheeks candied with a vanilla parmentier from Papantla

Garnacha, cariñena

Tinta fina

Tempranillo, garnacha, graciano

Bobal

Ull de llebre. Cabernet Sauvignon

Garnacha, Syrah, Merlot

Tempranillo

Garnacha

Garnacha, Syrah, Cariñena

Macabeo, Xarel.lo, Parellada, Garnacha

Xarel.lo, Macabeo, Parellada

Xarel.lo, Macabeo, Parellada

Empedrado de pulpo con alubias rojas

Neulas, turrones y copa de cava

Galtas de cerdo ibérico confitadas con parmentier de vainilla de papantla (Veracruz)

Saint sidoine

Sopa de navidad con garbanzos y su pelota

Fresh pasta stuffed with prawns a la marinera