Appetizers…
* Fine rustic bread with fresh diced rip tomatoes and olive oil. 2
* Iberic ham. 18
* Grilled potatoe topped with foie grass sprinkled with Maldon salt. 4
* Fried egg with truffle and grilled foie, on a bed of straw potatoes. 12
* Guacamole with octopus, paprika from de la Vera with nachos. 14
* Assorted lettuce with fresh goat cheese, sliced almonds, with mustard and lemon vinagrette. 10
* Deep fried squid with artichokes and squid ink sauce. 14
* Crunchy King prawns wrapped in kadaif, served on a bed of rocket with sesame oil and soy sauce. 12
* Shrimp pasta, in a garlic olive oil. 10
* Crusty bread with roasted vegetables, and pistachios. 12
* Mini-cannelloni meat and mushrooms, topped with a smooth bechamel and parmesan. 12
Our arroces
* Without hesitation rice, Mr. Pereleda style. Meenng peeled, hassle free seafood! Real exquisite! 18
* Delicious and unike black rice cooked in squid sauce and cuttlefish. 17
* Classic rice with lobster! 27
We continue…
* Turbot with crunchy nuts, hazelnut and coconut sauce. 19
* Grilled sea bass with flavored vegetables. 16
* Cod confit with eggplant hummus. 16
* Monkfish tail with seafood sauce and apple muslin. 20
* Pig trotters, stuffed with foie grass and wild mushrooms. 19
* Back of suckling lamb, with candied potatoes and rosemary. 20
* Fillet of beef with roasted vegetables and thyme oil. 23
* Veal cheeks confit at low temperature for six hours with priorat red wine. 16
* Steak tartar. 19
* Galician beef entrecote on the grill. 18
