| Cold Starters | |
Venison carpaccio with caviar from "Rio Frio"
and Port wine vinaigrette | 31.00 |
Sea bass and salmon tartar macerated with roe,
with dates, mangetout and orange peel | 30.00 |
| Textures of duck | 30.00 |
Sóller prawns with glazed belly pork, cauliflower purée
chanterelles and “Jabugo“ ham | 31.00 |
Warm Starters | |
Fish cream soup with saffron,
with seafood raviolis and ginger | 29.00 |
Lobster and scallops gratinated in a Noilly-Prat sauce,
asparagus and mushrooms | 31.00 |
Lentils in cream with mustard,
with duck foie gras in a truffle sauce | 31.00 |
Fish | |
Hake filet wrapped in crepinette of cuttlefish and “sobrasada”
with wheat and an ink sauce | 39.00 |
Medallion of wild sea bass roasted in oven with herbs
on a black risotto | 41.00 |
John Dory, with langoustines, crabs
in a coconut sauce | 41.00 |
Meat | |
Rack of lamb from our island in olive crust,
rosemary sauce (for 2 people) | 80.00 |
Pigeon from Navarra in two cookings with lentils
in cream with mustard | 39.00 |
Beef fillet with squids in garlic and prawns from Sóller
in a black olive sauce | 41.00 |
Confit suckling pig shoulder with beetroot purée
and green cardamom sauce | 40.00 |
