Vinoteca Restaurant

• Fried baby lamb pastie (1 unit)

• “Tiger“ mussel (1 unit)

• Surf and turf. Marinated and de-boned chicken wings stuffed with red prawn (2 unit)

• Pickled trout, citrus, radish and aromatic oil

• “Tudela de Duero” lettuce heart salad, creamy dressing, medium dry tomatoes and chicken tempura

• Stewed spanish omelette with fried green pepper and jalapeño

• Sauteed vegetables and spinach bechamel

• “Ibérico” pastrami, acidulated mustard sauce, avocado emulsion and rocket

• Laminated foie mi-cuit, apple chutney and wine bread toasts

• Stuffed avocado roll with Russian salad, smoked sardine and herring eggs

• “Ibérico“ ham “Cinco Jotas” with bread & tomato

• “Ibérico“ ham “La Hoja Del Carrasco” with bread & tomato

• ”Cecina“with oil and pepper and bread & tomato

• Artisanal cheese assortment, nuts and quince jelly

• Blood sausage rice, mushrooms, wild asparagus and paprika mayonnaise

• Roasted octopus, cauliflower puré and laminated almond

• Sea bass in wine salt crust, tartar sauce and sauteed vegetables

• 40 day dry-aged rib-eye with glass peppers and smashed potatoe (2 people minimum)

• Sirloin steak tartar with French fries

• “Hornazo” with marinated “Ibérico pork presa”, “Ibérico” ham and roasted peppers

• Roasted duck magret with dry peach, raisin and pinenut stew

• Roasted suckling pig, dried peach puré and fennel salad

• Soy, honey and lemon lacquered pork ribs

• Coffee custard and crumbs with chocolate ganache

• Pumpkin and chantilly flan

• Chocolate and cocoa ganache, milk crumb and hazelnut Ice-Cream

• Soaked raspberry sponge cake with white kefir and tonka bean Ice-Cream

• Frozen rosemary cream with pinenuts

• Carrot and orange sorbet