STARTERS
Fine shell margarita
Warty venus clam bloody Mary
Caviar-lemon
Zurrapa spiral
Sunflower seeds polvoron
Chorizo piglet
Paella biscuit
Scallop tartlet
Mushroom capuccino
Sun-dried tomato and smoked sardine rosette
Sea urchin cream, cava foam and apple
Malaga salad on a brick pastry toast
Parfait, px and amaranth
Gin-greapfruit
Parmesan sablé with payoyo cheese cream
Pressed potato with ronda butifarra sausage tartar
Tequila sunrise
Oyster with ham gelatine
Fried almond
MAIN COURSES
Lamb neck and chestnuts
Coconut and prawn ceviche
Quisquilla shrimp with roasted pepper soup
Roasted artichokes with squid and manzanilla wine foam
Norway lobster ravioli and foie gras sauce
Lobster, roasted peppers and ponzu
Sea bass, liquid potato, parsley and gazpachuelo
Mountain gazpachuelo, trotters and prawn stew
Pigeon and beluga lentils
Veal cheeks with red cabbage
Red mullet, curry gnocchi and cauliflower
Garlicbeet
Porra, smoked sardine and mustard
Ajoblanco, red wine and citrus peels granita
Herring, cream, dill and apple
Beetroot rice
Lobster with mashed potatoes
Elver crêpes
Red prawns, avocado purée and pipirrana foam
Cod, beurre blanc and spinach
Baby squid stuffed with
Spanish black pudding with hollandaise sauce
Roasted John Dory and mild marinade
Monkfish, grapefruit and citrus fruit
Veal sweetbread, pomegranate and parsnips
Hake with roasted poultry broth
Iberian pork tenderloin steak in potato papillote
Sirloin Café de Paris
Norway lobster, ash and onion puree
Vichyssoise, eel and bergamot
Prawn ravioli with apple foam
Trotters with banana
Mackerel and cabello de ángel coca
DESSERTS
Algarrobo tart
Cheese and pistachio tart
Crêpe suzette Café de Paris
Tocino de cielo
Crispy nest with lemon peel ice cream and banana vanilla toffee
Vanilla and raspberry
Carrot and curry cream
Pumpkin panna cotta
Pineapple with peppermint granita
Coffee crème brûlée with liquorice ice cream
Pears in red wine with sheep's milk ice cream