Salads

• Goat’s cheese, pear and dried fruits salad with honey vinaigrette
• Warm goat’s cheese salad
• Cuttlefish and pasta salad with basil vinaigrette
• Tomato and Tuna Belly Salad
• Crayfish, artichoke and baby broad bean salad

Starters

• Crispy king prawns with romesco sauce (per prawn) '1st Prize winner of the Valencia tapas competition'
• Homemade Iberian ham croquettes (per croquette)
• Fried Camembert with blueberry jam
• Malqueridos 'king prawns with goat's cheese sauce' (per piece)
• Mini baby broad beans sautéed with ham and scallops
• Artichokes fried with cockles and ham
• Crêpes stuffed with vegetables and wild mushrooms (per crêpe)
• Grilled vegetables
• Creole pasties (per pasty)
• Crispy anchovies
• Lamb sweetbreads with spring garlic
• Black pudding parcel (per parcel)
• Little crayfish with spring garlic (6 – 8 pieces)
• Aubergine millefeuille
• Puff pastry with eggs and mushrooms
• Fish and chips with titaina (tomato and red pepper sauce with pine nuts)
• Anchovies from Santoña with soft unripened cheese (per anchovy)
• Cream cheese and prawn parcels (per parcel)
• Asparagus "cojonudos" with vegetable mayonnaise and black olive salsa
• Apple sautéed with cured meat, Manchego cheese and olive oil ice cream

Egg dishes

• Fried eggs and potatoes with ham, meatballs and truffle
• Scrambled eggs with wild asparagus and prawns
• Scrambled eggs with cod and potatoes

Platters

• Platter of Iberian cured meats
• Platter of Iberian ham
• Cheese platter

Carpaccios

• Carpaccio of beef
• Carpaccio of octopus

Our meat dishes

• Stuffed chicken breast
• Confit of duck with Sweet Sherry reduction and apricots
• Goose foie with mango and forest fruits
• Duck breast in reduction with raspberry and mandarin with ginger flavoured pears and apples
• Sirloin steak au poivre
• Sirloin with blue cheese sauce
• Fillet steak perfumed with olive
• Fillet steak and goat’s cheese
• Fillet steak and goose foie
• Baby lamb chops in parmesan and parsley crumb with mustard sauce
• Baby lamb chops

Our fish dishes

• Confit of Cod with spring garlic and paprika oil
• Monkfish on a bed of puréed carrots