Carta for lunch summer 2018

Carta for lunch summer 2018

STARTER

    Mediterranean salad.
    Tuna tataki with Japanese vinaigrette.
    Greek salad with feta and black olives.
    Cod fresh salad.
    Iberian ham and bread with tomato.
    Melon with Iberian ham.
    Anchovies of Cadaqués on bread with tomato.
    Our Burrata.
    Calamari at "Andaluza" style (battered and fried).
    Iberian ham croquettes and bread with tomato.
    Steamed or marinara mussels.
    Beef carpaccio and parmesan flakes.
    Our Gazpacho (cold tomato soup) with minced and croutons.
    Salmon tartar with a base of guacamole.
    Scrambled eggs with French fries.

    Macaroni carbonara.
    Macaroni bolognese.
    Cuban style rice (white rice with tomato and fried egg).


MAIN COURSE
    Teriyaki chicken with sautéed vegetables and white rice.
    Our veal burger with truffle mayonnaise, egg, bacon, cheese and fries.
    Veal skewer with fries and salad.

    Fideua with soft aioli.
    Rice with cuttlefish and clams.

    Grilled tuna with rice and vegetables.
    Salmon with vegetables and soy with rice.
    Swordfish with garlic and parsley cream with fries and salad.
    Grilled calamari with white rice.


DESSERTS
    Flan with cream.
    Chocolate Coulant.
    Crème Brule.
    Fruit (melon/watermelon/pineapple).
    Cup of homemade ice cream “la Fageda”.



Spring Menu 2018

Spring Menu 2018

COLD STARTER

    Anchovies from Cadaqués with coca bread.
    Goat cheese salad with avocado, walnuts and honey vinaigrette.
    Marinated salmon with sesame cream, avocado emulsion, soy jellied and seasoned tomato.
    Tuna tataki with tomato and avocado salad and soy mayonnaise.
    Shrimp carpaccio with pine nut vinaigrette and essence of its head.
    Beef carpaccio with foie and arugula sprinkles.
    Iberian Bellota ham (acorn-fed) with coca bread and tomato foam.
    Toast with guacamole, smoked sardine and poached egg.


HOT STARTER
    Our sautéed vegetables with provolone grilled.
    Sweet potato cream with poached egg, mushrooms and crispy leek.
    Foie ravioli with mushroom sauce.
    Grilled scallops with potato parmentier and sautéed asparagus.
    Grilled prawns.


GRILL
    Matured organic Beef sirloin with rosemary seasoned potato and sweet potato and mushroom sauce.
    Iberian pork "Joselito" with potato gratin, mushroom stew and wine reduction.
    Grilled tuna with sautéed vegetables, mango and soy mayonnaise.
    Grilled sea bass with eggplant with honey and vanilla oil.


MEAT
    Mellow Veal with creamy truffled potato and mushrooms.
    Chicken stew with apple, pineapple and foie.
    Lamb cooked at low temperature with rosemary flavored potato pie and its juice.
    Duck breast with sweet apple and berries sauce.


FISH
    Cod confit with spinach and sobrasada (spicy pork sausage) with honey aioli.
    Grilled salmon with creamy smoked carrot and vegetables with sweet soy.


DESSERT
    Lemon pie on a short crust pastry and flamed meringue.
    Valrhona Chocolate Coulant.
    Our cheesecake under construction with mandarin sorbet.
    Pineapple tartar marinated with vanilla and coconut foam.
    White chocolate mousse with strawberry cream.
    Lemon sorbet with vodka.
    Plate with Cheeses "goat, sheep and cow".


    To reserve you can call: 0034.972.25.10.43.