à la Carte Menu

Baby Broad Beans Salad with Onion Sugared to the Orange and Pistaccios   17

Goat Cheese Brulée Salad, Fresh Fruits, Mango Hoisin and Ice Cream– 17

Shoulder-Ham from Iberian Pork 100% acorn-fed JOSELITO® 70gr

Cured for more than 30 months – declared the best world ham   26

Greek Salad with Tofu   14

Lettuce, Peppers, Purple Onion, Cucumber, Capers and Kalamata Olives

Andalusian Fresh Selected Tomatoes, Burrata and Pesto Genovese

-Basil, Pine Nuts, Parmigiano and AOVE–   14

Salmon Tartare Dressed with Crème Fraîche and Dill   19

Sea Bass Ceviche with Nachos   22

Steak Tartare   35

Old School Style: prepared at table

Soup of the Week –Look week menu   7

Envoltini –Fresh Pasta Stuffed with Green Asparagus and Accorn-fed Iberian Pork napped with Serrano Ham Cream   17

Maite’s Croquets –6 units   11

–from mixed Beef, Chicken and Pork stew–

Vegetables Gyozas in Soy Sauce   11

Rice Noodles Sautéed with Mushrooms, Nuts and Teriyaki   17

All of them boneless

Wild Turbot Grilled and with a Shallots and Capers Dressing   29

Grilled Sea Bass in Orange Sauce and Green Pepper Flavoured   25

Sole Fillets with Prawns Carpaccio in a Bed of Spinaches and Tomato 29

Tournedo –Accorn-fed Iberico Pork Sirloin– with Bacon

Scarf in Cafe de Paris   21

Duck Thigh Preserve –Confit–   23

Slow Roasted Goat Leg –18 oz raw with the bone– in Oven

Traditional Style with Spanish Potatoes   39

Beef Filet Steak with Caramelized Wholegrain Mustard   35

Charcoal Grilled Beef Filet Steak   33

Charcoal Grilled Veal Entrecôte –aprox. 12.5 oz boneless–   27

Charcoal Grilled Accorn-fed Iberico Pork Presa 27

The more marbled and tasty cut of acorn-fed iberico pork from

Andalusia and Extremadura Dehesa

You can also order with:

Green Pepper, Mushrooms, Roquefort   4