Appetizers
Selecion of Spanish Olives (Gordal and Kalamata)
Cinco Jotas 100% Ibérico Acorn-Fed Ham with Tomato Garlic Rustic Puree and Crystal Bread (75 Grs.)
Fermín 100% Ibérico Acorn-Fed Ham with Tomato Garlic Rustic Puree and Crystal Bread (75 Grs.)
Iberic Ham Croquettes with Grape Reduction (8 Pcs.)
Padron Peppers with Citric Vinaigrette
Spanish "Huevos Rotos" (Eggs with Potatoes)
Spanish "Huevos Rotos" (Eggs with Potatoes) with Iberic Ham Cinco Jotas (20 Grs.)
Beet and Yam Chips, Foie Gras and Fig Terrine, Grape Reduction and Pistachio Powder (4 Pcs.)
Tuna Tartare with Avocado Puree and Nori Crisps (120 Grs.)
Scallops with Habanero and Lemon Aguachile (150 Grs.)
Green Ceviche with Ensenada´s Seafood (Scallop, Octupus and Shrimp) (150 Grs.)
Seared Octopus with Alioli Nero, Citric Emulsion and Confit Potatoes (150 Grs.)
Fried Anchovies with Herb Sauce and Royal Lemon (200 Grs.)
Softshell Crab Tostadas with Beans, Avocado Puree and Chipotle Mayonnaise (140 Grs.) (4 Pcs.)
Octopus Tacos with Pork Chicharron and Avocado Puree (120 Grs.) (4 Pcs.)
Rib Eye Tacos with Caramelized Onion and Cilantro (150 Grs.) (4 Pcs.)
Roasted Suckling Pig Tacos with Avocado and Homemademexican Salsas (150 Grs.) (4 Pcs.)
Entrees
Organic Heirloom Tomato Soup with Ricotta Cheese Gnocchis
Lentil Soup with Iberic Ham and Fried Poached Egg
Heirloom Tomato and Burrata Salad with Pesto
Grilled Lettuce Hearts with Vinaigrette and Dukkah Dust (Pecan, Hazelnut and Pistachio)
Ricotta, Mascarpone and Walnut Filled Guavas with Baby Spinach, Endive and Granny Smith Apple Salad (4 Pcs.)
Salt Baked Organic Beets with Goat Cheese Cream, Beet Leaves with Citric Vinaigrette and Spicy Beet Reduction
Beet and Fennel Cured Norwegian Salmon Salad, Tender Leaves, Pickled Onion and Pickled Persian Cucumber (100 Grs.)
Chef's Salad with Organic Seasonal Vegetables From Rancho de la Pausa and Vinaigrette of the House
Main Courses
Garganelli with Rib Eye Ragout and Grana Padano Cheese (160 Grs.)
Tagliatelle with Shrimps, Oven Dried Tomato, Kalamata Olives and Rosemary Oil (100 Grs.)
Parmeggiano Reggiano Risotto with Dehydrated Tomato, Roasted Pinenuts and Purple Basil Tartare
Black Rice with Squid, Shrimp and Seabass and Alioli (60 Grs.)
Saffron Rice with Quail and Chilhuacle Alioli (80 Grs.)
Wood-Burning Rice with Ribeye Black Angus, Spanish Chorizo and Dried Chili Alioli (400 Grs.)
King Prawns with Lemon Clarified Butter and Chards (275 Grs.)
Organic Free-Gazing Chicken Supreme with Pea Pure, Seasonal Leaves, Cherry Tomatoes and Lemon Vinaigrette (300 Grs.)
Braised Pork Cheeks with Parmesan and Mushroom Risotto (180 Grs.)
Ancient Mustard and San Gregorio- Xochimilco Honey Glazed Pork Ribs with Creamed Spinach and Confit Potatoes (380 Grs.)
Seafood
White Fish with Mashed Potatoes, Assorted Mushrooms and Bisque Sauce (180 Grs.)
Fish with Fine Herbs Over Rustic Mashed Potatoes and Organic Vegetables (180 Grs.)
Salt Roasted Fish (500 Grs.)
Prep Time. 25 Min.
Seared Salmon with Lentil Cous Cous, Cucumber and Greek Yogurt Relish (200 Grs.)
Catch of the Day (To Share) (1.4 Kg)
Our fish regularly weights between 1.2kg and 2kg.; National, Imported
Fried Tomato and Capers
Prep Time 25 Min.
Guetaria Style
Prep Time 25 Min.
Salt Roasted
Prep Time 45 Min.
Steaks
Our steaks are prepared in a grill with fired based on charcoal
Grilled Angus Tenderloin with a Red Wine Reduction, Smoked Potato Puree and Organic Vegetables (200 Grs.)
Ribeye (400 Grs.)
Beef Txuleton (1 Kg)
Sides
Chef's Salad
Heirloom Tomato Slices
Potato Gajo with Piquillo
Royal Lemon Potatoes
Brussels Sprouts with Dukkha
Spinach with Cream
Lionese Potatoes
Tartufo Corn