SALADS Purple Endives Salad with Chicken, walnuts and blue cheese Small Pickled Quail Legs Salad Leaves and Sprouts Salad COLD TAPAS Arturo Sánchez Spanish Ham Candied Sardines in olive oil Pork slices in dry sherry marinated with onions and sprouts Smoked Eggplant with pine nuts Minced Crab with homemade toast Filet Mignon “Tartar” with soy infusion and ginger White Shrimps from Huelva, accompanied by minced vegetables and “guacamole” Cod “Esqueixada” with tomato pearls HOT TAPAS / “PICAS” CHAUDS Our “Barceloneta Bomb” Broken Eggs “Arola Bravas” Potatoes fried and filled with chilli sauce and finished with garlic mayonnaise Seasonal Mushrooms Fried Chicken Wings with “mojo” spicy sauce, yogurt and cucumber Micro Mushrooms in tempura FROM THE SEA / DE LA MER Hot hake “Ceviche” Roasted Sea Bass, Watercress Emulsion, Chives and Pink Pepper Rubio fish, herbs and citrus cous-cous FROM THE MOUNTAIN Charcoal-grilled Veal Tenderloin, cereals and mushrooms juice Pig’s trotters with chestnuts and snow peas Veal Kebab RICES AND NOODLES Homemade, prepared with garlic, onion and tomato based and... Classic “Fideua” Calella Style with squids Rice with Stock and Vegetables OUR CHEF SELECTION DIRECT FROM THE MARKET Seasonal products, prepared in a single way selected by our Chef Miguel Ángel Mayor Red Prawns From Roses Simply grilled or in tempura Bacon, mushrooms and cockles Steamed Duck liver with caramelized potaoes
Appetizers Ecological goat cheese and watercress Micro Mushrooms in tempura and “romesco” sauce Micro pickled pizza The Garden Leaves and Sprouts Salad The Sea Rubio fish, herbs and citrus cous-cous The Mountain Charcoal-grilled Veal Tenderloin, cereals and mushrooms juice Dessert Citrus “TAPEO” MENU Cod “Esqueixada” Candied Sardines in olive oil with “salmorejo” White Shrimps from Huelva, accompanied by minced vegetables and “guacamole” Broken Eggs Our “Barceloneta Bomb” “Arola Bravas” Potatoes fried and filled with chilli sauce and garlic mayonnaise Foie gras Curd Filet Mignon “Tartar” with soy infusion and ginger Bacon, mushrooms and cockles Dessert Pineapple and Coconut Chocolate 2011 CHEF: Ismael Alonso / Sergi Arola DIRECTOR: María Sainz SOMMELIER: Joan Arboix