Joselito Iberian ham cut by hand and its crystal bread

Echaurren croquetas, with ham and chicken, sweet and creamy

Chargrilled black pudding (sausage) with heirloom tomato sauce

Russian salad, served with foam mayonnaise

Prawn carpaccio served over tomato tartare, chilled almond soup & wine caviar

Beef sirloin tartare with liver mayonnaise, avocado, mustard and toast

Caramelised ‘crystal’ peppers, served with free-range, ow-temperature egg and potato fingers

Morel mushrooms with sour cream and seared foie-gras

Ear in iced marinade, with peeled broad beans and carrot sauce

Mountain-style rice, with quail and mushroom

Mellow rice from the rifleman and its vegetables

Seasonal mixed vegetables served in their broth with Spanish ham

Red beans with chorizo and bacon

Rioja-style hand-filled macaroni with chorizo

Hake a la Romana, candied at 45ºc with green peppers and rice soup

Grilled sea bream with braised potatoes

Baked fillet of estuary bass, served with Pil-Pil fishbone juice

Grilled turbot with sauce, garnished with steamed potato and a roasted garlic cream

Squid cut in its ink with white rice

Chargrilled beef chop with ‘piquillo’ peppers

Chargrilled beef tenderloin with Café de Paris sauce & pan-fried potatoes

Lamb chops with vine shoots and potatoes

Boned pig’s trotter with glazed pear & turnip

Tripe and snouts of veal of the Rioja style

Roasted suckling lamb shoulder with baked potato and green salad

Grandma's meatballs with truffle and parmentier

Caramelized rice pudding

Traditional cheese cake

Toasted brioche in a casserole with vanilla ice cream

Chocolate cake with vanilla cream

Fruit salad with fruits of the forest sorbet

Assortment of cheeses and quince

HOMEMADE ICE CREAM

Broken eggs with Iberian ham

Chicken Noodle Soup

Ham and chicken croquettes

Grandma Macaroni Gratin

Grilled beef steak

Roman hake fillets

Rack of lamb

Veal burger on plate

Handmade ice creams

Flan with cream

Chocolate cake