Menus
Crispy ‘coca’ flatbread with escalivada and sardine fillets in an escabeche of fruit and their sprouts 17,50
Summer "Russian salad" with ½ peeled lobster and lobster coral mayonnaise 21,00
Carpaccio of octopus with a pickled vegetable vinaigrette and a red pepper emulsion 18,00
Prawn cocktail with vermouth sauce, pineapple and herring caviar 19,00
Seasonal tomato tartare with Figueres onion, cucumber, tofu, avocado cream and seaweed caviar 17,00
Bluefin tuna tartare from Balfegó with sherry and avocado mayonnaise 31,00
Locally wild fish (price/100 gr)
Sea Bass 9,75 - Gilthead 8,75 - Turbot 8,60 - Dentex fish 9,00 - Red scorpionfish 9,00
John Dory fish 8,75 - Red bream 7,50 - Remol 8,50 - Snapper 8,75 - Pagellus 8,00
‘Empedrat’ salad of Santa Pau beans with an escalivada vinaigrette and kalamata olives 17,50
Spider crab cannelloni with spider crab mousseline and coral 18,50
Supreme of hake with a stew of chanterelle mushrooms and pearls of seasonal vegetables 21,50
Confit cod loin on a bed of ‘samfaina’ stewed vegetables and a basil mousseline 25,00
Balfegó tuna steak medallions with duck liver and muscatel reduction 33,50
Peeled lobster with coral-roe mousseline on a bed of truffled parmentier potato 39,50
-----
Courgette cannelloni with summer vegetables and quinoa with sunflower seed oil and courgette flower in tempura 18,00
Duck magret with a fresh tomato chutney, vegetable timbale, quinoa and soy vinaigrette 19,00
Crispy confit suckling pig with its jus and confit apple timbale with cheese mousseline 19,00
Confit and roasted roulade of lamb with caramelised fruits-of-the-forest and a potato millefeuille 21,00