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ESTREMES
STARTERS
1. BALSAMICO-MARINATED QUAIL WITH
SPROUT SALAD-
PECHUGA DE CODORNIZ MARINADA AL BALSAMICO 8,50
Light breast fillet of quail, marinated in wine and balsamico, served on a fresh bed of sprout salad with sweet quince jelly.
2. LOBSTER SALAD AND SALTY COD MOUSSE
ENSALADA BOGAVANTE Y MOUSSE DE BACALAO 10,50
Salad of lobster meat and vegetables, served with a fluffy salty cod mousse flavoured with cognac.
3. FRESH SOFT CHEESE AND TOMATO CHARLOTTE
CAKE WITH MARINATED AUBERGINE CARLOTA DE QUESO FRESCO Y TOMATE CON
BERENJENA MARINADA
7,50
Tomato-covered cheese timbale with olives, capers, and herbs. Served with sliced, marinated aubergine and marinade sauce.
4. SELECTED SPANISH COLD MEAT CUTS AND TAPAS-
SURTIDO DE EMBUTIDOS Y TAPAS 9,90
A generous plateful of Serrano ham, two different kinds of chorizo sausage, air-dried pork fillet, tapas bread, potato tortilla, olives, and marinated mushroom.
5. SNAILS WITH CHEESE -
CARACOLES CON QUESO Y AJO 9,90
Six snails heated in a snail pan and gratinated with a mixture of Spanish cheeses. Served with white bread for dipping.
6. GAZPACHO - SOPA DE GAZPACHO small 6,50
large 13,50
A fresh and full-flavoured cold tomato-based vegetable soup, with diced cucumber, onions, bell pepper, and crisp bread croutons all served separately as a side dish. An excellent vegetarian starter.
7. CRAB-LAMB SOUP - SOPA DE CORDERO Y GAMBAS small 7,50
large 16,50
A tasty thickened lamb and vegetable broth, with thin slices of lamb, crawfish tails, bell pepper, and crushed Italian parsley, served with whipped sour cream.
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