Starters

•  Olive sphere, salmon tartare and vermouth.

First courses

• Foie gras terrina with caramelized black beer.
• Roasted scallops with sautéed seasonal mushrooms and garlic shoots.
• Pheasant cannelloni with smooth béchamel and black truffle oil.
• Confit of cod loin with oil, romesco sauce, apple purée and Oristà chickpeas.

Second courses

• Beef cheeks with ratafia sauce.
• or
• Stewed oxtail with red wine from Montsant.

Desserts

Chef Toni’s dessert of the day.

Price: 78,00€

Starters

• Olive sphere, salmon tartare and vermouth.

First courses

• Foie gras terrine home made with bread toast.
• Grilled large lobster with potato Parmentier and artichoke.
• Turbot fish Donostiarra style made.

Second courses

• Beef tournedo, foie, Oporto sauce and apple pure.
• Beef steak tartare with parmesano cheese.

Desserts

.Toni's chef desserts assortment.

Price: 98,00

Summer menu

• Seasonal sauted mushrooms with sausage and fresh garlic — €28.50
• Lobster salad with virgin olive oil — €43.00
• Artichoke with cod brandy and beixamel sauce — €25.00
• Salad of Palamós prawns with vinaigrette — €52.50
• Cod tripe stew with Oristà chickpeas — €25.50
• Roasted scallops with season mushrooms and potato Parmentier — €35.00
• Slices of foie gras on a bed of caramelised apple — €32.50
• Roasted lobster with potates Parmentier — €37.50
• Jabugo ham with pa amb tomàquet — €28.50

Chef Toni recommends

• Pheasant caneloni with beixamel sauce and black truffle oil — €21,00
• Potato Parmentier with Beluga Imperial caviar — €45.00
• Rice with large lobster and squid, barbaque cocked and a touch of truffle — €37.50
• Homemade foie gras terrine with toast — €30.50
• Sea cucumber meunière— €42.00
• Sautéed baby squid with garlic and parsley — €40.00
• Confit of wild cod loin with oil, Oristà chickpeas, romesco sauce and apple purée — €26.50
• Turbot fish Donostiarra style made — €38.00
• Barbaque sea bass with potato slices and sweet onion — €38,00

Meat

• Fillet of beef with foie gras, apple compote and port — €32.00
• Steak tartare with Parmesan — €29.00
• Stewed oxtail with red wine from El Penedés — €24.50
• Grill aged beef entrecot cuted served with oil and salt --€45,00
• Grill 35 days aged beef "Chuletón", 1kg. for two persons --€90,00
• Deer chops with bettersweet sauce -- 28,00€
• Marinade patridge salad --25,50€

Black truffle season

• Chef Toni’s creamy scrambled eggs with black truffle — €32.00
• Pheasant cannelloni with black truffle and cream — €35.00
• Creamy rice with black truffle -- 37,50€
• Grilled slices of Galician entrecôte with black truffle — €50.00
• Steak tartare with black truffle — €50.00

Hunting season

• The pickled partridge made with vegetables— €25.50
• Hare à la royale cooked until tender — €30.50
• Loin of Els Ports goat with sweet and sour sauce — €32.50
• Game season from November till March.