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Our Starters
Roasted Camembert in the oven, saffron-infused pears, tomato syrup with basil 13
Duo of Chorizos on Skewers with Old-fashioned Mustard 12
Braised Mussels Provençale 12,5
Tuna Rillettes on Brioche Toasts and Herring Pearls 14
Duck Foie Gras with Lanzarote salt and marinated in Brandy Carlos Ier 16,5
Shrimps flambéed with Pastis, garnished with garlic and mushrooms 14
Andalusian Gaspacho and White Fish, Goat Cheese and Honey ice cream 13
Our Main Courses
Beef sirloin in thin slices marinated in Pedro Ximénez sauce and Espelette pepper 19,5
Chicken Blanquette with Black Truffle 21
Duck Leg Confit, caramelized onions and oranges 26
Quail fillets and raisins marinated in Cognac 20
Pork Filet Mignon with Asturian Cider Sauce and palm sap from La Gomera 20
Wagyu black pudding - Home-made mashed potatoes - meat juice with mushrooms and port wine 21,5
Tuna Tartar and Guacamole 19
Monkfish tail , lemon and tarragon sauce 20,5
Before sweets
Our Favorite Cheese
Murcia goat cheese with Provence herbs, crushed pepper and Walnut Crumbles 10,5
Final sweets
Apple and salted caramel 6,5
Dame Blanche 6,5
"Colonel" Cup 6,5
The Coconut-flavored rice pudding 6,5