MEAT MAIN COURSES
Our cuisine is based on a great seasonal product with a clear base of Mediterranean cuisine and refined technique.
| Duck in three textures / confit terrine, foie gras and breast / with cherries in red wine. | 29 € |
| Slow-cooked beef cheeks with demi-glace, creamy celeriac and mushrooms. | 27 € |
| Suckling pig /boneless/ with chutney and apple cream. | 35 € |
| Grilled suckling lamb loin, glazed onions and reduced juices. | 36 € |
| Tataki of aged beef on roasted marrow. | 36 € |
| Braised sirloin, demi-glace, summer truffle, and potato and mazzarella dauphinoise. | 38 € |
| EXTRA FOIE GRAS | 10 € |
| Steak tartar made in front of your table and to your taste, seasoned potatoes and green salad with crudités. | 37 € |
| Chateaubriand steak with bearnaise sauce (Min. 2 pers.) It is only possible in: Blue, Rare, and Medium rare. |
39 € x persona |
| Premium Simmental entrecôte with fries and peppers in the Julián de Tolosa style. | 400g. 55 € |
SUPLEMENTOS / SIDES Potato purée, french fries, Seasonal vegetables, Stewed Crystal Peppers. Bearnaise sauce, Pepper sauce. |
5,0 € |
