Dishes (only night service)

TO SHARE
Bread with tomato, D.O. Catalunya extra virgin olive oil and salt	4,0
Bread GLUTEN-FREE with tomato, D.O. Catalunya extra virgin olive oil and salt	4,0
Acorn-fed iberian cured ham	18,5
Croquettes: chicken / ham (unit price)	1,6
Cod fritters (unit price)	1,8
Roquefort cheese mousse with toasted bread	7,8
Cantabrian anchovies (6 unit)	13,3
Wedge of foie gras mi-cuit served with fig chutney	18,2
“Torta de Trujillo” (El Casar) creamy cheese	13,8
En Ville “patatas bravas” (spicy potatoes)	6,5
Hummus casserole with roasted carrots and 5-seed bread	9,5
Fried eggs with Iberian chistorra (cured sausage) and Burgos blood sausage	9,6
GLUTEN-FREE bread	2,0

STARTERS
Gazpacho of the day	8,5
Smoked salmon timbale with dill oil and fresh avocado salad	11,0
Seasonal vegetables in red curry with bio tofu and jasmine rice	9,2
Eggs with truffled cheese au gratin and Port wine reduction	10,0
Crispy king prawns breaded with coconut and accompanied with mint and ginger mayonnaise	15,2
Rocket salad with pistachio oil, tomato and apple jam and parmesan shavings	8,6
Spinach salad with Camembert cheese, vinaigrette of mustard, honey, raisins and pine nuts	9,2
Veal carpaccio, served with rocket, parmesan and extra virgin olive oil	9,8

RICE – MEAT – SEAFOOD
Seafood paella	18,2
Rice with prawns, shrimps and squid	19,5
Green risotto with wild asparagus, Parmesan and dried tomatoes	13,2
Beef tenderloin with shallots, potato au gratin and foie gras cream	19,8
Boned rib of acorn-fed Iberian pork, with pear chutney and “Pedro Ximenez”	16,1
Burgos suckling lamb, confitted for 12 hours, on a bed of finely-sliced potatoes and red wine sauce	15,6
Steak tartare of hand-sliced beef tenderloin, with trimming	18,5
Duck confit with plums in cava sauce	15,1
Homemade hamburger, 100% beef, with onion confit, bacon, potato chips and sauces	13,2
Red tuna tartare with avocado, sesame, wasabi mayonnaise and banana chips	18,1
Cod au gratin with baked apple emulsion, nuts, mixed-flower honey and baby spinach	16,4
Grilled octopus, smoked aubergines and piquillo pepper sauce	17,2
Roast Norwegian salmon old-style mustard, sautéed vegetables and crispy lotus root	17,9
Grilled scallops with black garlic Parmentier and pink Himalayan salt	18,2
Monkfish with celery purée, black olive crumble and fine herb oil	19,5

DESSERTS
Traditional Catalan crème brulée	4,8
Coconut and lime mousse	4,2
Soft chocolate ganache with olive oil and salt	4,8
Cream “Cardinal” with hot chocolate	5,0
Cheesecake with raspberry coulis	5,2
Carpaccio of Idiazábal cheese with quince jelly and walnuts	5,4
Chocolate coulant	5,0
Assortment of cheeses	12,0

= Gluten-free