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 mushrooms confit.

Second…
Hake grilled with toasted garlic.
Crusty confit of Ampurdan duck with compote.
Hake 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 with 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 passion fruit.
Cheesecake with berries.
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 with squid and Norway lobster. (* 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.

*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 with mayonnaise of Kalamata olives.

Light vanilla cream with raspberries and hazelnut crumble.
Frozen chocolate truffles with a tomato conserve.
*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.
Segonds…
King scallops with Sicilian pesto.
Iberic suckling-pig sweetened in old wine and
potato parmentier.
Desserts…
Fresh pineapple, coconut ice cream and rum.
Infusion of natural strawberries with cream and rosemary.

*Menú “Temporada” can served only for complete table.

 

**Drinks not included. *Until 15h. and 10pm.