STARTERS
Carabinero with "Robuchon's" parmentier
Caesar chicken croquette
Norway lobster ravioli with foie sauce and truffle
White bait, cheese and "truita amb suc" sauce

Lamb's crispy brioche, eggplant and yogurt

TO SHARE
Seabreem carpaccio, lemon vinaigrette and chives
Slow cooked pork belly with pickled onion and his own sauce
Balfego's tuna loin, low-temperature artichoke and romesco
Duck terrine
Artichoke cannelloni with eggplant sauce and Balfegó red tuna
Padron peppers in tempura
Grilled "sobrassada" with honeycomb and bread with tomato
Beetroot, orange and prawn vinaigrette salad

MAIN COURSES
Cod th "beurre blanc" of algae and mussels
Tuna “Morrillo", hazelnuts and roasted vegetables
Grilled monkfish with garlic and pepper potatoes
Our “Fish and Chips”
Slow cooked lamb, eggplant and yogurt sauce

Grilled steak, gnocchi and chimichurri

T-Bone steak matured for 30 days, DOCa wine sauce and parmentier

Roasted chicken stuffed with boletus and chips

POSTRE

Prepostre: Raspberry and basil
Tiramisú
Toasted white chocolate mousse, coco, pineapple and honey
"Art Muria" orange and saffron honey and citrus
“Sticky toffee” with mango, passion fruit and banana
Brownie with salt, pink pepper and live oil
Hazelnut coulant