The Entries
-
Cooked watermelon snack under pressure, 17,00€
fig and feta cream
-
Gaspacho with smoked bacon cream 15,00€
and virgin sauce
-
Poached peaches, 18,00€
burratina with forest fruits and foccacia
-
Fish cooked on the barbecue, 19,00€
pea shoots and gourmets, caviar with basil and pearl dill juice
-
Mini buns with foie gras 23,00€
The Dishes
-
Red mullet fillets, 28,00€
cherry rib emulsion with pickles, potato muffin
-
Cod steak on a slice of aubergine with parmesan cheese, 28,00€
ras el hanout vinaigrette and condiments
-
Wolf fillet as we like it in Catalonia, 30,00€
(lemon, tomato, basil, olive oil, green tomato pickles, Banyuls vinegar)
-
Fillet of sea bream, 29,00€
with ginger and honey, Jerusalem artichoke mousseline
-
Mullet fillet with fennel, lemon and thyme baked in the oven 29,00€
-
Medallion of lamb fillet, 27,00€
with sage, piquillos stuffed with vegetables
-
Beef steak, 29,00€
Chard, cauliflower mousseline, Collioure wine reduction with shallots
-
Pigeon pastilla, 30,00€
piperade with cumin
-
Saddle of rabbit stuffed with chorizo and calamari, 29,00€
saffron rice with mussels
-
Mille-feuille with pulled pork 28,00€
with crispy polenta cakes
-
Vegetarian dish 25,00€
Tagliatelle with parmesan espuma and morel sauce
The desserts
Up to 12 years, 12,50 €
Input
Soft-boiled egg
OR
Terrine of the moment
Dish
Fillet of beef, fried potatoes
OR
Fish (depending on availability), linguine
Dessert
Chocolate cake, caramel ice cream, vanilla sauce
OR
Ice cream (choice of two scoops)
6 tapas of your choice, a dessert and a glass of wine for €20.90
Lunch only from 12.15 to 13.40
Cold tapas
-
- Chorizo and green olive muffin
-
- Marinated salmon phyllo tartlet with Greek yoghurt sauce
-
- Avocado and shrimp hummus
-
- Esquichade of smoked cod, olive tapenade with peppers from Oliveraies de la Baillaury
-
- Grilled toast, ratatouille with basil, Serrano ham
-
- Anchovy mousse and sesame breadsticks
Hot tapas
The desserts
2 dishes at 28,00 €
Complete at 39,50 €
Getting started
Cooked watermelon snack under pressure, fig and feta cream
Or
Gazpacho with smoked bacon cream and sauce vierge
Or
Poached peach, burratina with forest fruits and foccacia
Or
Barbecued fish, pea shoots and gourmands, basil caviar and pearl dill juice
Main course
Cod steak on a slice of aubergine with parmesan, ras el hanout vinaigrette and condiments
Or
Fillet of sea bream with ginger and honey, topinabour mousseline
Or
Saddle of rabbit stuffed with chorizo and calamari, saffron rice with mussels
Or
The mille-feuille with shredded pork and crispy polenta cakes
Finally
THE MATURED CHEESE BOARD
***
Melon soup with Banyuls, cardamom cream on a bed of sponge cake
Or
Light tiramisu with seasonal fruit
