CARNE SEGUNDO

13. IBÉRICO PORK – pincho de solomillo iberico 25,90
A skewer with Ibérico pork tenderloin and onion. The skewer is flambéed in Calvados and served with grilled pineapple, freshly baked malt loaf, and creamy bell pepper sauce.

14. BEEF FLANK – costillas detoro a la barbacoa 25,70
Tender and meaty beef flank, simmered in barbecue sauce. Grilled fresh corn, roasted sweet honey tomatoes, and Salud’s special curly potatoes.

15. WILD BOAR ROAST – jabali asado al jengibre Y chistorra 23,50
Wild boar roast seasoned with ginger and served with spicy chistorra sausage, mushroom-and-barley risotto, and sherry sauce.

16. ROBBER’S ROAST – asado el estido del Bandolero 31,90
A 200 g tenderloin steak grilled on a charred beech plank and served with mashed potatoes and special butter.

17. BEEF – el queso de cabrales 27,50
Grilled beefsteak with a sauce of cognac, blue cheese, and cream, served with fried mushrooms and Salud’s special curly potatoes.

18. SIRLOIN STEAK – churrasco saludable 28,50
Beef sirloin steak served with Mediterranean vegetables grilled on charcoal, dressed with dark sherry sauce and a slice of unripened Spanish goat’s cheese.

19. PEPPER STEAK OF HORSE FILLET – filete de caballo a´la pimiento 28,30
Horse tenderloin steak grilled until tender, served with Salud’s legendary rich pepper cream sauce made according to a secret recipe for the past 35 years, with a baked potato.

20. PEPPER STEAK – filete a´la pimienta 31,90 for 200 g / 35,90 for 300 g
Beef tenderloin steak grilled until tender, served with Salud’s legendary rich pepper cream sauce made according to a secret recipe for the past 35 years, with a baked potato.

21. LAMB CHOPS A LA NAVARRA – chuletas de cordero 28,90
Grilled lamb chops with garlic mayonnaise and creamy garlic potatoes.

22. SUCKLING LAMB – cordero lechal al arte de chef 32,50
Leg of a suckling lamb from Castilla-La Mancha in Spain. Grilled over charcoal and basted with goose grease, the light meat is served with ‘Pisto manchego’, a tomato-flavoured vegetable side dish, and malt loaf fresh from a charcoal grill, seasoned with thyme and garlic. Recommended by the chef. Preparation time: at least 40 minutes.

23. BLACK ANGUS BEEF SIRLOIN STEAK – churrasco de ternera 29,50
Beef sirloin steak (250 g) originating from the Clare Valley ranch in Australia, with tasty grease, seasoned with flower salt. Served with tomato and vegetable Pisto and ‘log potatoes’. To preserve the unique juices, the steak is cooked only medium-well.

24. BLACK ANGUS BEEF ENTRECÔTE – entrecote de ternera 32,50
Rib-eye steak (300 g) of beef from North America’s Creekstone farm. Served with ‘log potatoes’ and a cream spinach seasoned lightly with garlic. The entrecôte is seasoned with flower salt and dressed with a touch of olive oil.

25. ROASTED DUCK BREAST ESCALIVADA – magret de pato à la escalivada 26,90
Duck breast fillet grilled on a charcoal grill, served with a creamy escalivada sauce made from red bell peppers and roasted, peeled aubergine, and a mushroom-and-barley risotto.

26. ROCKY MOUNTAIN OYSTERS – ostras de las montanas rocosas 23,60
Rocky Mountain oysters are a famous speciality from pioneer days. The eater of this dish is awarded a certificate of honour.