2 estrellas michelin
CANELÓN DE AGUA DE MAR

langostinos y verduras

39

ESPARDEÑAS

parmentier, pesto ligero y calabacín

39

COCA DE CIGALAS

pasta wonton, salsa juvert bombón de los corales

39

ENSALADA DE PIES DE CERDO

guisantes, manzana y ajo negro

37

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RAPE ENMASCARADO

con cebollino y salsa de azafràn

38

LUBINA

habitas, aceitunas y ketchup

39

DORADA

con salsa cítrica

39

NUEVO ARROZ CALDOSO DE GAMBAS

con velo de agua de mar, verduritas y setas de cultivo

40

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FILETE DE POTRO DEL PIRINEO

con bala de texturas vegetales y setas

38

PLUMA DE CERDO IBÉRICO

–PURA BELLOTA–

biscuit de chirivía, orejones, pasas y avellanas

38

CARRILLERA DE TERNERA

–GUISADA–

IGP BRUNETA DE LOS PIRINEOS

salsa agridulce, salsifíes y zanahoria

38

PICHÓN DESHUESADO

–AL PUNTO SANGRANTE–

con hoja de cerezo japonés, uva agridulce y relleno de cerdo Duroc

42

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Los postres

son muy elaborados,

por ello es recomendable

pedirlos al principio del servicio

.

LOS 5 QUESOS DEL MES CON CONTRASTE

seleccionados por Raül Balam con Eva Vila de VilaViniteca

25

ENSALADA DE FRUTA Y VERDURA

naranja, endívia y rúcula

15

NUEVO CHOCOLATE

fina base de brownie, mousse de chocolate, pasas, frambuesas y brandy

15

A PATRICIA URQUIOLA

–INSPIRADO EN EL TECHO DORADO DEL RESTAURANTE–

helado de chocolate y haba tonka, espuma de almendras, gelatina de café y orujo

15

MENÚ GASTRONÓMICO

DEGUSTACIÓN

Pequeñas raciones de estos platos:

···········································································································································································

Los

APERITIVOS

del

MICRO-MENÚ

···········································································································································································

CANELÓN DE AGUA DE MAR

con langostinos y verduras

COCA DE CIGALAS

pasta wonton, salsa juvert bombón de los corales

ESPARDEÑAS

–PEPINO DE MAR–

parmentier, pesto ligero y calabacín

DORADA

con salsa cítrica

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PLUMA DE CERDO IBÉRICO

biscuit de chirivía, orejones, pasas y avellanas

···········································································································································································

LOS 5 QUESOS CON CONTRASTE

seleccionados por Raül Balam con Eva Vila de VilaViniteca

Prepostre

coco y piña

ENSALADA DE FRUTA Y VERDURA

naranja, endívia y rúcula

NUEVO CHOCOLATE

fina base de brownie, mousse de chocolate, pasas, frambuesas y brandy

LOS DIVERTIMIENTOS DE PASTELERÍA

petit fours