Product

Anxovies Sanfilippo with toasted bread and tomato
Jabugo cured ham “shavings” with toasted bread and tomato
French oysters from Marennes-Oléron (1/2 dozen)
Clams “al natural” or grilled ( portion 300 gr)
Grilled rock mussels
Sea snails (rac. 300gr)
Grilled red prawns from Tarragona( rac. 300 gr. )
Grilled Crayfish from Cambrils
Grilled or fried baby squid
Fried sea cucumber “Espardenyes”
Calamares a la romana ( squid in batter)

Rice Dishes

Paella marinera (minimum 2 persons)
Can Bosch-style “Black rice ” ( cooked in squid ink)
Black rice with lobster
Carneroli rice casserole with clams ( minimum 2 persons)

Fish and Meat

Sea bass
Turbot
Sole
Hake trunk
Cow from Girona Sirloin steak grilled 180 gr (option black pepper sauce)
*With vegetables and fries

* All fishes except the sole either could be oven baked, with
confit potatoes and tomatoes, caramelised onions and gravy sauce.

or Grilled with sauted vegetables with garlic
and fine herbs butter

The Lobster Menu

Advance order necessary
(1.2 to 1.3 kg lobster for two people)

Easy-to eat claws with a seasonal salad
Tail sautéed in garlic oil with trimmings
Body and head in a casserole
A choice of dessert

The different types of bread we offer are all homemade with natural flour.


Degustation menu

(In the interest of harmony this menu can only be served to all the diners at a table)

Crisps
***
Appetisers
***
Tartar of sea bass and langoustines, crème fraîche and Beluga caviar
***
Mixed seafood, apple gelée and green pepper and jalapeño foam
***
National white asparragus,langoustine, cured pork belly, almonds and orange peel
***
Lacquered sardine, chick peas purée and pickle muscles sabayone
***
Lobster tortellinni, Noilly Prat sauce, soy sauce caviar and braised red pepper
***
Grilled turbot, spinach, baby onions and capers butter
***
Iberic suckling pig cooked at low temperature with carrot textures
***
Pineapple carpaccio, lime cremoso and lemon-thyme ice-cream
***
“Whiskey tart”, Baileys, vanilla cream and whiskey ice-cream
***
Petites fours

Price per person
75€+ 10% VAT

* As we work exclusively with fresh and seasonal products, we may occasionally
have to make changes to the ingredients of a dish.

“* Please let us know if you have any food allergy or intolerance.


Menu of the Sea

(In the interest of harmony this menu can only be served to all the diners at a table)

SSnacks
*****
Appetisers
*****
Oyster from Marennes-Olerón
*****
Rock mussels
Razor clams
Grilled clams
Sea snails
*****
Grilled langoustines
Grilled red prawns
*****
King prawn “suquet”
*****
Squid in batter (calamares)
Grilled baby squid with garlic and parsley
*****
Can Bosch “black rice”

Price per person
87€ + 10% VAT


Traditional Menu

(This menu can only be served to all the diners at a table)

Crisps
***
Appetisers
***
“Ajoblanco”, smoked eel, PX reduction and pickle melon
***
Grilled octopus, smoked aubergine purée, caramelised
pork belly and pickle onions
***
Can Bosch style “black rice” with a mild garlic foam
or
Mushroom and truffle ravioli with confit celery
***
Line caught hake with sauce and vegetables
or
Veal shank cooked at low temperature with sauce and seasonal side
***
Our version of “Pijama”
***
Petites fours

Price per person
43€ + 10% VAT

We can offer the menu with half bottle of wine or cava
(the somelier’s choice) per person, bread, mineral water
and coffee for 59€ + 10% VAT

Desserts

Green apples sorbet
Iogurt foam, strawberries, violet caviar and exotic fruits sorbet
Pineapple carpaccio, lime cremoso and lemon-thyme ice-cream
Our version of “Pijama”
Tatin apple cake with cinnamon ice cream
“Whiskey tart”, Baileys, vanilla cream and whiskey ice-cream
Caramelized Millefeuille with vanilla custard, carob and hazelnuts
Couland of 70% dark chocolate with Madagascar vanilla Ice-cream(15min)
Irish coffee

Hot and Cold Starters

Russian Beluga Caviar 30gr with blinis, toasted bread and butter

Red Prawn carpaccio in a mild strawberry and pine nut vinaigrette

National Lobster salad, with avocado and parmasan shavings

Sea bass and crayfish tartar, lentils papadum and black truffle

“Ajoblanco”, smoked eel, PX reduction and pickle melon

National white asparragus, cured pork belly, langoustines and almonds

Grilled octopus, smoked aubergine purée and caramelised pork belly

Ravioli with mushrooms of the season and truffle with langoustines

Grilled Turbot, spinach, baby onions and capers butter

Iberic suckling pig cooked at low temperature with carrot textures

Veal shank cooked at low temperature with sauce and cauliflower purée

 

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