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Our main menu
GAZPACHO |
SOUP OF MELON WITH JAMON IBERICO SHAVINGS |
HAKE ROE VINAGRETTE |
SALMON TARTAR WITH ROE AND AVOCADO |
TARTAR OF RED TUNA |
DUCK MAGRET CARPACCIO WITH TRUFFLE AND FOIE |
CALF’S TONGUE WITH VINAIGRETTE |
SAUTEED MUSHROOMS WITH BLACK SAUSAGE |
SMALL CHICKPEAS WITH BACON AND MUSHROOMS |
PAPPARDELLE WITH VEGETABLES, MUSHROOMS AND FOIE |
SNAILS WITH JEREZ AND ROSEMARY |
SAUTEED SMALL PRAWNS AND SMALL LOBSTERS |
SMALL SQUID COAST BREADED OR SAUTEED |
GRILLED OCTOPUS WITH POTATO PARMENTIER |
GRATIN MAR URCHINS |
STEAK TARTAR |
ROAST BEEF WITH TARTAR SAUCE |
BEEF’S TRIPE WITH LAMB FOOT |
BLACK RICE WITH SQUID AND SHRIMP |
KIDNEYS AND GIZZARDS OF LAMB, GARLIC SHOOTS AND ASPARAGUS |
BONELESS PIG’S TROTTERS WITH ARTICHOKES AND MUSHROOMS |
CASSEROLE MONKFISH FISHERMAN STYLE WITH ARTICHOKES AND GARLIC MOUSSELINE |
PALAMOS GRILLED PRAWNS |
CASSEROLE LOBSTER COUNTRY FISHERMAN STYLE (500 gr) |
Neighbor’s garden green salad |
House’s salad with french lettuce, foie gras, smoked salmon, duck ham and avocado |
Tomato salad with cheese and anchovies |
Tomato salad with tuna belly anf Figueras’ onion |
Salad of lettuce with cheese and balsamic vinaigrette |
‘Esqueixada’ (Shettered sald cod salad) |
‘Xató’ (Salad with escarole, salt cod, olives, anchovies and romesco dressing) |
Iberian cured ham Gran Reserva “Joselito” |
Anchovies from the Cantabrian sea |
Asorted house sausages (charcuterie) |
Manchego cheese Gran Reserva |
Home-made smoked salmon |
Home-made duck foie |
Veal carpaccio (sliced sirloin of veal with Parmesan cheese, rucola and herb oil) |
Cod carpaccio topped with tapenade (black olives paté) |
Snails ‘a la llauna’ style (seasoned and cooked) |
Snails black pepper style with salt pork |
Spicy snails stewed with iberian cured ham Gran Reserva ‘Joselito’ |
‘Escalivada’ (Ember roasted peppers, onions and eggplants) |
Ganxet white beans with salt pork |
Omelette filled with ganxet white beans and blood sausage) |
Mushrooms with baked vegetables and bacon |
Warm foie topped with wild strawberries sauce |
‘Trinxat’ with salt pork (mashed, boiled and a bit fried potato and cabbage with salt pork and allioli on the side) |
Sautéed ganxet white beans with ceps (wild mushrooms), botifarra and garlic shoots |
Scrambled eggs with prawns, oyster mushrooms, wild asparagus and garlic shoots |
Cod fritters |
‘Carn d’olla’ croquettes (stewed meat) |
Breaded lamb brain morsels |
Calamari a La Romana style (deep fried squid rings) |
Octopus Galician style |
Steamed or fisherman style rock mussels |
Padrón green peppers (small pan fried peppers) (on season only) |
Sautéed artichokes with iberian cured ham (on season only) |
Artichokes with fresh duck liver (on season only) |
House soap (escudella) |
Onion soup gratinée (broth with onion, egg, bread and grated cheese) |
House paella (rice, seafood and fish) |
Rice casserole (botifarra, rabitt, ribs and artichokes) |
Fideuada (paella made with noodles) |
Sauteed tagliatelle with king prawns and iberian cured ham |
Pappardelle with ceps (wild mushrooms) and parmesan chees |
Cannelloni topped with bechamel |
Young rabbit sauteed with garlic shoots and potatoes |
Kid liver and kidneys with onion |
“Cap-i-pota” with cheackpeas (head and foot stewed veal) |
Stew of cuttlefish with meatballs and artichokes |
Boneless pig’s trotters with king prawns |
Duck confit with escalivada |
Maigret of duck with foie sauce |
Stewed veal cheeks with mushrooms sauce |
Stewed oxtail with “trompetes de la mort” (wild mushrooms) |
Roast kid (shoulder or leg) |
Sirloin of veal topped with “rabassoles” sauce (wild mushrooms) |
Sirloin of veal topped with truffle sauce |
Sliced sirloin of veal “emprebrat” (with olive oil and black pepper) |
Breaded kid ribs |
Salt cod with onion and grilled cheese |
Cod fillet with all-i-oli mousseline |
Lorin of cod “a la llauna” style with ganxet white beans |
Lorin of cod topped with tomato jam |
Cod kokotxas (cod barbel) pil-pil style (cooked with oil, chilli and garlic) |
Cod kokotxas (cod barbel) and tripe with chickpeas |
Sea bass fennel oil style |
Gilt-head bream topped with sea urchin sauce |
Turbot garlic style (fried garlic) |
Fresh longline hake with green sauce and clams |
Spiny lobster casserole (5oo gr) with meatballs |
Pig’s trotters |
Maigret of duck |
Pork cheeks |
Chicken (breast or leg) |
Young rabbit |
Lamb’s ribs |
Kid ribs |
Botifarra from La Garriga (Catalan pork sausage) |
Blood sausage from La Garriga |
Veal entrecote |
Beef entrecote |
Sirloin of veal |
Kid (shoulder or leg) |
“Xuletón” (beef t-bone steak) |
Assorted sausages with white beans botifarres del perol, d’ou i negra |
Charcoal broiled lorin of cod with escalivada |
Charcoal broiled gilt-head bream |
Charcoal broiled turbot/b> |
Charcoal broiled monkfish |
Charcoal broiled clawed lobster from our fish hatchery (500 gr) |
Wild asparagus |
Eggplants |
Corncob |
Artichokes (only season) |
Cots (only season) |
Ember roasted pottatoes |
Ganxet white beans with salt pork |
French fries |
‘Escalivada’ (ember roasted peppers, eggplants, onions and tomatoes) |
Sauteed oyster mushrooms with garlic and parsle |
Orange juice |
Orange juice with vanilla ice cream |
Fresh fruit salad |
Catalan cream |
St. Agnes cream with strawberries paté and vanilla |
Mango, coconut, passion fruit and tropical icecreams with fruit coulis |
Custard cream |
Tiramisu cake |
Muscat dessert musician |
Dark chocolate truffle with cream |
Cream profiteroles with hot chocolate |
Cottage cheese and honey foam |
Custard squares with strawberries and kiwi marmalade |
Figs with chocolate and cream |
Mojito sorbet |
Day’s cake |
Maresme strawberries with Catalan burned cream |
Chocolate coulant |
Chocolate coulant |
Lemon sorbet |
Hazelnut ice cream with liquor |
Tangerine sorbet with orange cream |
Vanilla ice cream with honey and walnuts |
Vanilla ice cream with hot chocolate or strawberry marmalade |
Nougat ice cream with hot chocolate and vanilla cream |
Yogurt ice cream with strawberries |
Chocolate ice cream with mint |
White chocolate ice cream and coffee ice cream |
Nougat ice cream |
Natural yogurt sorbet with berries |
Apple tart tatin with vanilla cream |
Trabuc’s cream ‘Canyetes’ |
Baked apple |
Lemon delight |
We own wine cellar with over 300 wines, sparkling wines and champagnes.
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