BISTRONÓMIC MENU € 50/pers.
(Menu consisting of bread, previous appetizers, starter, main course and dessert. Drinks not included, VAT included)
STARTERS
Oyster’s trilogy, at natural, with ponzu sauce and trout roe, and in bloody mary sauce
Smoked eel, foie, apple with caramelized onion, salad and balsamic
Our famous prawn croquette, with Kataifi, and peanut romesco
Sea urchins gratin in cava reduction (11,00€)
Paff pastry soup with boletus and chestnuts, with Iberian dewlap meatballs and truffle
Farmer egg at 63ºC, melanosporum truffle, roasted dewlap and truffled parmentier
Boletus sautéed with slices of foie, melonosporum truffle and egg yolks
Confit artichokes, sautéed cuttlefish, Iberian ham cream and slices of ham
Red tuna usuzukuri, tomato, black olive, spring onion and eel sauce
Crab’s ravioli in donostiarra style, with wonton pasta ravioli and spectacular sea urchin cream
FISH
Cod’s premium tenderloin, confit at 65ºC sanfaina quenelle and cauliflower cream
Sea cucumber with sea urchin and cod tripe, in delicious saffron pil-pil (13,00€)
Grilled scallops in creamy parsnip, candied jowls, granny apple and teriyaki sauce
Red mullet with crispy skin, in suquet, tile and plankton mayonnaise
Roasted sea bass supreme, crab’s cream and dark background of its thorns
Hake’s kokotxas, in foie pil pil and mushroom veil
OUR FAMOUS RICE “A LA LLAUNA” (€ 9.00)
with Palamos prawns with its coral background
with sea cucumbers, little cuttlefish and cod tripe
with Bresse’s Pigeon, boletus and artichoke
MEAT
Steak tartar sirloin, cut with a knife, with truffle and frites
Matured cow grilled loin, demi-glace sauce, with potatoes
Giant chicken’s cannelloni, mushroom cream, carcases sauce and melanosporum truffle
Suckling pig, with topinambur cream and caramelized echalottes
Surf and turf of Bresse’s pigeon in two cookings with Palamos prawn (16,00€)
HOME MADE DESSERTS