| Starters | |
| Melon salad with prawns and Jabugo ham | 24.50 |
| Foie gras crème brûlée, truffle sorbet, bitter chocolate | 26.00 |
Tuna medallion macerated in soy sauce
gazpacho sorbet | 23.00 |
| Little journey through our chef’s classic | 25.50 |
| Fennel cold soup with lobster | 21.00 |
| Scallops, Jabugo ham , passé pierre | 24.00 |
| Foie gras with carrots and vanilla jam, popcorn and Mallorquin cheese crust | 25.50 |
Fish | |
| Seabass, spinach and goat cheese with truffle | 31.00 |
| Monkfish medallion wrapped in belly pork, broad beans and herbs | 32.00 |
| John Dory, with langoustines, coconut agar agar and crab sauce | 34.50 |
Meat | |
Duck magret with chicory, spicy pineapple,
large pepper sauce | 32.50 |
Bison fillet in mustard crust, in Guinness beer sauce | 38.50 |
Chicken breast stuffed with lobster and scallops
port wine sauce | 32.00 |
Lamb variation, aubergine caviar
in rosemary sauce | 34.50 |
