CARNE SEGUNDO

SOLOMILLO Y SECRETO DE CERDO IBÉRICO
12. Ibérico pork tendorloin with secreto 23.50
Grilled tenderloin and tender flank cuts of organically raised Spanish pork, served with dark Serrano ham sauce and potato and onion bake.

ENTRECÔTE DE TERNERA A LA PARILLA
13. Grilled beef entrecôte 28.30
A juicy beef entrecôte steak grilled with tasty grease, served with garlic butter, stewed onions, and potato wedges.

CHULETAS DE CORDERO A LA NAVARRA
14. Lamb chops a la Navarra 29.30
Grilled lamb chops with garlic mayonnaise, creamy garlic potatoes, and aioli sauce.

ESTOFADO DE RABO DE BUEY
15. Stewed oxtail 24.50
Oxtail stewed on a hot grilling pan until almost overdone. Served with stewed onions and vegetables and a tasty pan juice sauce.

PECHUGA DE PATO CON SALSA DE BRANDY
16. Duck with brandy sauce 24.90
Grilled duck breast fillet with a crispy skin, served on an orange-seasoned apple bed, with applesauce seasoned with Spanish brandy, and Salud's curly potatoes.

SOLOMILLO DE BUEY AL AJO
17. Beef entrecôte ajo 28.90
Tender beef entrecôte roasted whole on a hot grill pan, on a bed of onion and bell pepper. Topped with light garlic butter, served with creamy garlic potatoes.

CHURRASCO EL TORO
18. Beef steak el toro 28.30
Grilled beef steak with Salud's special sauce and French fries.

ESTOFADO DE BUEY AL PEDRO XIMENEZ
19. Fighting bull Pedro Ximenez 26.50
Sliced, quickly wok-fried beef fillet in a reddish spicy sauce of fresh bell pepper, mushrooms, jalapeños, broad beans, and silver-skin onions. Served with two slices of garlic bread, toasted crispy, for dipping.

FILETE DE CABALLO A LA PIMIENTA
20. Pepper steak of horse fillet 29,90
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, and a baked potato.

CHURRASCO QUESO DE CABRALES
21. Beef al Queso de Cabrales 28.90
Grilled beef sirloin steak with a sauce of cognac, blue cheese, and cream, served with fried mushrooms and Salud's special curly potatoes.

PIERNA DE CABRITO ASADO
22. Roasted milk goat's leg 31.50
A tender grilled young goat's leg with a crispy surface, served with tasty sauce made from the pan juices, and potato wedges.

FILETE A LA PIMIENTA
23. Pepper steak 200 g 31.50 | 300 g 36.50
Salud's legendary grilled beef fillet steak, made according to a secret recipe for 35 years, with rich pepper cream sauce, and a baked potato.

PAELLA A LA SALUD
24. Paella a la Salud 25.30 (prepared for at least two persons)
A classic: chicken, paella rice, onions, olives, mushrooms, bacon, mussels, shrimp, and fish. Prepared in about 40 minutes.

ASADO EL ESTIDO DEL BANDOLERO
25. Robber's roast 31.50
A 200 g tenderloin steak grilled on a charred beech plank and served with mashed potatoes and special butter.

COSTILLAS DE CERDO
26. Pork ribs 24.70
Meaty racks of pork ribs marinated and then braised in sweetish barbecue sauce until almost overdone. Served with curly potatoes. This dish can be eaten with the fingers.

SOLOMILLO DE TORO MECHADO CON FOIE GRAS
27. Beef noisettes with foie gras 30.50
Two bacon-larded beef tenderloin noisettes with fried onion, placed on a slab of hot soapstone and topped with a quickly surface-fried slice of foie gras. Served with sherry sauce and 'log potatoes'.

TERNERA EL CORDOBÉS
28. Beef El Cordobés 33.50 (prepared for at least two persons)
Beef tenderloin roasted whole and served in slices on a matador's sword. The fillet is flamed with cognac in a skillet in the dining room. Served with a sumptuous potato and onion bake.

FILETE DE VENADO CON MOLLEJA
29. Roe deer with sweetbreads 32.70
Game from the forests of southern Finland, lightly grilled and placed in slices atop a false morel stew. Topped with fried sweetbreads. Served with potatoes au gratin.

HIGADO DE TERNERA A LA PLANCHA
30. Fried veal liver 26.50
Thin slices of veal liver, fried lightly in butter, still red inside. Served with stewed yellow onion, a crisp slice of bacon, and duchess potatoes.

OSTRAS DE LAS MONTAÑAS ROCOSAS
31. Rocky Mountain Oysters 24.30
Rocky Mountain oysters are a famous speciality from the pioneer days. The eater of this dish is awarded a certificate of honour.