ENTREMESES

VIEIRAS MARINADAS AL LIMA CON ENSALADA DE CANGREJO
1. Lime-marinated scallops with prawn salad 10.50
The king of mussels; lightly cooked and marinated scallop meat, served with prawn tail, apple, leek, and mayonnaise salad and a light balsamico oil sauce.

PATÉ RÚSTICO DE CERDO IBÉRICO
2. Country pâté a la extremadura 7.50
A rich slice of pâté of Ibérico pork, seasoned with herbs and mellowed with Madeira wine, wrapped in cold-smoked bacon and served with mojo sauce seasoned with bell pepper and Salud's sweet red onion compôte.

PLATO DE EMBUTIDOS Y TAPAS
3. Spanish meat and tapas selection 10.50
A generous plate of Spanish meat and sausage cutlets with traditional Mancheco cheese, olives, melon, and membrillo jelly.

BOQUERONES Y PERCA AHUMADO
4. Mediterranean boquerones and smoked perch 8.70
Traditional small fish from the North and South, served in oil with aioli potatoes.

CARACOLES CON QUESO Y AJO
5. Gratinated snails 9.90
Six snails heated in a snail pan and gratinated with a variety of Spanish cheeses, served with white bread for dipping.

SOPA DE TOMATE CON ESPUMA DE ALBAHACA
6. Tomato soup basil cream 6.90
A rich soup of onion and fresh tomatoes, with tomato-and-onion concasse, topped with basil-seasoned whipped cream.

SOPA CREMOSA DE MORILLAS
7. False morel soup 8.50
A rich and creamy soup of false morels, Finnish early-summer forest fruits, seasoned with a drop of sherry. Served with air-dried and seared Serrano ham.