MENU on the table

Salmorejo from Cordoba

with Iberian ham, boiled egg, croutons and EVOO

Russian Salad with Octopus

with coconut milk and salmon roe

Scorpionfish Pie

with pinches of nuts, lumpfish caviar and green sprouts

Smoked Cod Carpaccio

with tomato pearls, black olive tapenade and basil and orange emulsion

Gourmet Salad with Lomo de Orza

with Honey Mustard, Caramelized Sundried Tomatoes and Diced Cheese with Oregano

Caliphate Eggplants

with cane honey and foie

Baked Leeks

Filled with romesco sauce, with smoked sardines in garlic balsamic vinaigrette on a bed of salad

Maset Quail Eggs

with tender garlic shoots, Iberian ham and shrimp tails

Cod Confit in EVOO

in a bed of rattan

Grilled Turbot

with braised zucchini and poor man's potatoes

Iberian Cheek Stewed in Port

with straw potatoes

Iberian Pork Sirloin Steak

Grilled, with gaucho and mery sauce and Galician sour potatoes

Cordoban-Style Stewed Bull's Tail

Secret of Nebraska's Black Angus

grilled with garlic baked potatoes and Padrón peppers

Mozarabic Orange

with EVOO, cinnamon sugar and toasted almonds

Baked Apple Pie

with pastry cream

Baked Cheesecake

Dark Chocolate Coulan

with a scoop of ice cream