The Menus

* If you have any allergy or intolerance, let us know and we will inform you. Taxes included.

*From Tuesday to Friday, lunches. Except in high season.
Starters …
Fresh melon soup with jabugo ham and mint.
Grilled vegetables with romesco sauce.
Cod fritters with greens.
Light vichyssoisse with caviar of trout.
Steamed mussels with oil and pepper.
Salad of the garden with pipes and rosemary oil.
Roasted homemade croquettes with greens.
Veal carpaccio with confit mushrooms.

Second…
Fish from the market grilled with toasted garlic.
Crusty confit of Ampurdan duck with compote.
Fish from the market baked with potatoes and onions.
Little beef entrecote with black chanterelles cream sauce.
“Fideuà”. Fine vermicelli with alioli sauce. (* Min 2 pers).
Black rice casserole of squid. (* Min 2 pers).

Desserts…
Chocolate brownie with caramel ice cream.
Vanilla soft cream with raspberries.
Recuit of drap de Fonteta with honey textures.
Chocolate mousse with strawberries and coffee.
Peaches baked with orange, vanilla and almond milk.
Ice cream and Sorbets of the day.
*Drinks not included.

* From Tuesday to Sunday, LUNCHES.
First to share …
Cod fritters.
Sauteed natural cockles.
Steamed mussels with oil and pepper.
Seconds to choose:
Empordà style rice casserole. (* Min 2 pers).
Black rice of squid and artichokes. (* Min 2 pers).
Fine vermicelli with alioli sauce. (* Min 2 pers).
Desserts to choose:
Torroella apple tatin with toffee and
ice cream of violets.
“Recuit de drap de Fonteta” Casa Martell with
Ice cream and honey jelly.
Ice cream and artisan sorbets.
*The Pica-Pica Menu will serve minimum for two people.
**Drinks not included.

*We cook with rice “L’Estany de Pals”.

*LUNCH and DINNER
To share…
Coca bread with tomato, salt and virgin olive oil.
Anchovies in lime and ginger.
Cod fritters.
Mussels with basil and hazelnuts.
Homemade croquettes of beef.
Smoked salmon pieces with tartara sauce and sprouts.
Tempura langoustines with soya emulsion.
Hake baked with potatoes and onions.
Light vanilla cream with raspberries and hazelnut crumble.
Frozen Valrhona chocolate truffles with tomato jam.

*Menu“Compartir” can served only for complete table.
**Drinks not included.

LUNCH and DINNER
To share…
Foie croquant with quince, raspberries and brioche.
Tempura langoustines with soya emulsion.
Smoked salmon pieces with tartara sauce and sprouts.
Grilled prawns from Palamós with flower salt.
Seconds…
King scallops with mayonnaise of Kalamata olives.
Iberic suckling-pig sweetened in old wine and parmentier.
Desserts…
Gin-tonic sorbet, lemon and chocolate pearls.
Hot chocolate fritter with cherries and yogurt.

**Menú “Temporada” can served only for complete table. **Drinks not included. *Until 3pm and 10pm.