A LA CARTE

Our special bread with truffle butter.

“Classic” oyster with lemon and pepper.

Ostra "Imperial" con 100gr. Caviar de Esturión de Siberia Premium

Oyster “Mignonette” with raspberry and beetroot vinegar.

“Oriental” oyster with Japanese dressing, wakame, sesame and ginger.

Ostra "Latina" , pico de gallo, aji amarillo, chilli y sorbete de gengibre

Ostra "Mediterranea" con apio, manzana, vermut y limón

Summer salad with smoked burrata, guanciale, and Mediterranean vinaigrette.

Lobster, prawn and sautéed scallop cocktail, avocado, crudités, pineapple and orange.

Bluefin tuna sashimi with Japanese dressing, wakame, wasabi and sesame.

Scallop ceviche with tiger’s milk, yellow chili, jalapeños, and ginger sorbet.

Salmón marinado con cebolla mignonette, frambuesa, remolacha, chili y mostaza

Beef carpaccio with tomato, guacamole, capers, rocket and parmesan in textures.

Onion soup with country bread and French-style gratin cheese.

Shrimp croquettes with shrimps and spanish red pepper sauce.

Lobster risotto with saffron, green apple, lemon, sea grapes, and samphire

Langostinis salteados con curry rojo Coreano picante y udón casero

Sautéed scallops and prawns, truffle ravioli in wine with a touch of garlic.

Foie gras poêle with caramelized apple and sweet wine demi-glace.

Salmon loin with pico de gallo, guacamole, and pickled cucumber

Sea bass fillet on braised leeks with mustard Beurre Blanc, dill and Vinalopó grapes.

Thai bluefin tuna with sesame, coconut, ginger, lime and cilantro.

"Royal Bisque” of lobster with fish from the bay

In salt baked Sea bass, charcoal oven rice and spinach with onion and garlic. (2 pers.)

Beef sirloin strips Strogoff with onion, peppers, mushrooms and aromatic rice.

Sirloin tournedos with foie gras and truffle port sauce.

Surf and turf of suckling entrecote with prawns, Japanese demi-glace, and shiitake.

Rib-eye madurado de vaca acompañado de salsa pimenta

Premium striploin Angus nacional, "Miguel Vergara" acompañado de salsa Oportp

Chateaubriant with garnishes and sauces, prepared in the dining room. (2 pers.)

Baby potatoes sautéed with herbs.

Grilled candied artichoke flowers.

Sautéed mushrooms with onions in Japanese dressing.