Foie gras entier

Citric carrot pure and Nantes brioche

21

34

Garrucha red prawn

Tartare with its own coral and garlic

22

36

Crab and lobster cold lasagna

Hazelnut praline and celeriac soup with Fino

20

32

Oysters

Matelote sauce and caviar

22

36

Pumpkin ravioli

Riaza lamb sweetbread, sage and pecorino cheese

19

31

Red thistle

Ibérico beurre blanc and eels

25

39

Green peas

Baby squid, pork jowl confit and mint sauce

20

32

Potato “Importancia” style

Razors clams, sea urchin and saffron jus

19

29

Caspian Pearl Caviar

Buckwheat blinis and crème fraîche

39

68

Consommé Bouillabaisse style

Assorted fish & seafood and rouille

19

30

Lentils

Foie and mushroom autumn stew

19

29

Verdinas Beans

Red prawn and its coral

19

30

Tripes

Tribute to Jockey

16

26

Grilled Sole Meunière

Seasonal sautéed vegetables

49

Beef shank Tribute to Santi Santamaria

Potato puree and beef jus (2 pax. Price por person)

45

Partridge

Mushrooms pepitoria and shallots tatin

44

Red Mullet

Jerusalem artichoke pure, brussels sprouts and salmis sauce

23

38

Wild sea bass

Garlic pure, foie gras and lemon sauce

28

45

Wild turbot

Bearnese sauce, pickled vegetables and citrus

30

49

Line caught Hake

Fine herbs pil pil and mollusks

22

36

Wild Grouper

Campo Real olives and parsnip purée

30

49

Mont Royal Pigeon

Potato gnocchi and pigeon meatballs

29

46

Mushrooms Rice

Wild duck carpaccio and black truffle

44

Roe Deer

Spiced cocoa sauce, wild mushrooms and quince

28

45

Fillet of aged Beef

A la moda style beef jus and vegetables

30

48

Seasonal tasting menu

120

Seasons

120

Non Plus Ultra

300