and mustard with roasted “criolla” onion
Executive menu
Week 04/13 to 04/19
Starters
Traditional Spanish “gazpacho”
with croutons and cucumber
Grilled aubergine
with tomato and kale pesto
Spanish tripe with chickpeas
Mains
Beetroot risotto
served with goat’s cheese
Grilled salmon with hollandaise sauce
and roasted potatoes
Grilled skirt steak with sage butter
Desserts
Yogurt and raspberry mousse
with matcha sponge cake
Fresh fruit salad
served with citrus ice cream
Mini Gin&Tonic
of Bombay Sapphire and Fiver-Tree tonic
Red wine 22 Pies Crianza
| D.O. La Rioja | 100% Tempranillo
White wine Adra
| D.O. Rueda | 100% Verdejo
32€ (VAT included)
Product treatment according to what is established in decree anisakiasis prevention.
Allergen information at your disposal. If you have an intolerance please let us know so that we act accordingly eu regulation 1164/2011.