Starters: "Aged" Iberian acorn-fed ham.
Homemade terrine of foie cooked in its own fat with Armagnac and spices.
Cold Galician lobster with a vegetable salad.
Marinated belly fillet of tuna served on a salad of bean sprouts and tarragon sun-dried tomatoes.
Creamy black rice with small cuttlefish and squid.
Our gazpacho with egg, frigate tuna, juice of Iberian ham and sun-dried tomatoes.
Fried eggs with potatoes and foie gras.
Warm potatoes with imperial caviar.
Cod brandade in ravioli with prawns in cider.
Artichoke and sea cucumber stew served on a compote of yellow tomato with basil.
Fresh pasta sautéed with morels and large red prawns.
Salad of seasonal wild mushrooms.

Fish and seafood: Grilled belly fillet of bonito. Cheek of cod al pil-pil ("our style"). Sea bass cooked with artichokes and fumet of truffles. To offer you the best quality fish on the market the type of fish continually varies. For this reason, you should consult the staff about the varieties of the day and how they are prepared.

Meat: Warm foie served on two conserves, tomato and onion, with a Pedro Ximénez reduction. Grilled cube of beef with soufflé potatoes. Sirloin fillets stuffed with foie gras in a Port and dried apricot sauce. Crunchy pig's trotters and asparagus with mustard. Beef steak tartar in brandy. Spicy rack of spring lamb with ratatouille.

Desserts: Tubes filled with crème pâtissière made in our own style. "Kailuze" truffles. Goxua (a typical dessert of ours with layers of cream, sponge cake and burnt custard). Chocolate brownie served with warm chocolate sauce and mandarin ice-cream. Our rice pudding with orange cream. Minestrone of seasonal fruits with lemon sorbet. The ice-creams and sorbets of the day. Selection of cheeses. Coffee and infusions. Bread and accompaniments.