STARTERS

(FULL TABLE)

ENSALADILLA SALAD WITH ANCHOVY. (1,2,8,10)

TUNA TOAST, BURRATA, CHERRI SEMI-CONFIT BOMBON AND PICKLED PIPARRA AND JALAPEÑO VINAIGRETTE. (2,6,8,10)

GRILLED GREEN ASPARAGUS, TARRAGON EMULSION AND SHEEP CHEESE. (1,6,12)

PERELLÓ PINK TOMATO, SMOKED SARDINE, AJOBLANCO AND CANDY SESAME. (2,3,7,10)

AUBERGINES ALA LLAMA, MISO BASIL AND FETA. (2,6)

MAIN COURSES

BEEF SWEETBREADS, PRAWN, PARMENTIER AND PICKLED JUICE OF GALLINA. (2,6,14)

SQUID WITH ONIONS, IBERIAN SOBRASADA AND TOASTED PINE NUTS. (2,3,14)

PORTOBELLO STEW AND FRIED EGG. (1,2)

DESSERTS

CREAMY BAKED CHEESE CAKE. (1,6,8)

JAVI’S PUDDING WITH VANILLA ICE CREAM. (1,6,8)

STRAWBERRY, CANDIED CHERRY AND WHIPPED CREAM. (2,6)