MEDITERRANEAN PANTRY
Confit leeks dressed with pistachio, sundried tomatoes, basil and scallions
-Tomato ”del bueno”, pickled tuna, pickled northern piparras, red onion and olive oil
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Picadita
Homemade russian salad with tuna, anchovy from the cantabrian sea and crunchy toasts
-Chicken and curry croquettes with sriracha mayonnaise (4 u)
-Grilled aged ribeye croquettes with truffle mayonnaise (4 u)
-Crispy oxtail ravioli on cream cheese, romesco sauce, dried tomato and flaked almonds
-Smoked bluefin tuna carpaccio, maldon salt, olive oil and pickled piparra pepper shreds
-Mala hierba "bravísimas" potatoes with garlic sause little crispy torreznosfrom Soria
-Cantabrian anchovies gold serie with sheep butter, on toasted bread
-Artisan grilled goat cheese, sundried tomato and walnuts, on loaf bread
-Roasted eggplan with parmesan and mustard sauce, red peppers cream, feta cheese, mint and crispy brioche
-Smoked sardines fillets with scallion pickled in modena vinegar and orage zest
-Sautéed prawns with Peruvian yellow chilly peppers, sliced garlic and brandy (6 u)
-Grilled artichokes in the Kamamado oven with crunchy ham and creamy toasted garlic
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Oli´s Homemade Cocas (BAKED AT THE MOMENT)
Of flame auberginewith rosemary oil, fried onion, and mashed of roasted garlic
-Of smoked Black Angus pastrami, pickled red cabbage, cheese sauce, old-fashioned mustard and caper chips
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Grilled Fish
Grilled salmon loin with sautéed vegetables and caper butter
-Grilled Balfego bluefin tuna parpatana with vegetables and sauteed piparras peppers "our sea entrecote"
-Grilled octopus with rustic potatoes, a touch of green mojo sauce and sriracha mayonnaise
-Grilled cuttlefish with Mery´s sauce emulsion
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Grilled Meat “in Japanese Kamado Oven”
Black Angus (320 g) beef sirloin
-Grilled ribeye selection
-Meat Garnish:
Sautéed seasonal vegetables with white truffle butter or crispy french fries served with tartar sauce
-Grilled iberian pork rib, marinated with barbecue sauce
Sautéed seasonal vegetables with white truffle butter or crispy french fries served with tartar sauce
-Grilled Iberian pork fan with vegetables and caramelized pineapple
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Desserts
"Chocolate in textures" chocolate fondant, creamy white chocolate and passion fruit, chocolate ice cream, chocolate and hazelnut crunchy
-Baked cheesecake with strawberry ice cream and cookie crunchy
-Brioche bread “french toast” with creamy meringue milk and caramelized apple
-Banoffe tartlet with creamy caramel (8 minutes of preparation time)
-Artisan ice creams 2 balls(chocolate, vanilla pecan, pistacho, violet and mango sorbet)
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Cocktails
Cremaet Mala Hierba
The classic Valencian cremaet: arabica coffee, coffee liqueur and sugar.
-Passion Fruit Mojito
Never fail a Mojito, enjoy this one made with rum reposado, passion fruit, mint leaves, lime juice and sprite.
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