Starters
One portion for every four diners:
Two Cantabrian anchovies, seasonal tomato, sweet piparra pepper and cuquillo olives. Allergens: fish, sulfites.
Roasted eggplant with tomato sauce, feta cheese cream, pine nuts and basil oil. Allergens: dairy, tree nuts.
Two grilled queen scallops with green sauce. Allergens: mollusks.
Boletus croquette with truffle sauce.
Allergens: dairy, gluten, egg, sulfites.
Main course
To choose:
Roasted sea bass with sautéed garlic and pine nuts, garnished with baby potatoes and candied carrots. Allergens: fish, sulfites, crustaceans.
Glazed lamb shank with creamy potato. Allergens: sulfites, dairy.
Dessert
Torrija (Spanish French toast) with vanilla ice cream and caramel.
Allergens: egg, dairy, tree nuts, gluten.
Coffee, cortado or infusion.