The Menu

La Carta

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SPRING

Seasonal products and tradition are the inspiration of our cuisine

 

SOME APPETEZIERS TO ENJOY

TOAST and tomato – accompaniements  7,90

ANCHOVIES FROM L’ESCALA salted with pepper and extra virgin olive oil - 4 pieces 19,80

ACORN 100% CURED HAM D.O. Jabugo - cut machine  29,50

TOAST with fillet steak tartare, eel and bone marrow - 1 unit 13,50

CODFISH fritters - 4 pieces 16,00

Homemade CROQUETTES of roast meat - 4 pieces 16,00

TINARS POTATOES crispy with artisanal perol meat - 15 minutes  19,50

 

COLD AND HOT ENTRÉES

SALAD with beans, peas, green asparagus, snow peas, mint, sprouts and flowers 23,50

ARTICHOKES cooked and seasoned, Reixagó cheese cream, citron and fresh herbs 23,50

“SALPICÓN” of natural seasoned blue lobster with coral’s vinaigrette 34,50

PALAMÓS PRAWN tartare, marinated free-range chicken and artichokes 34,50

DUCK terrine, foie gras, bacon, dried peach and pickles salad 23,50

 

GNOCCHI of creamy potato, butter sauce and Imperial caviar – 10 gr 39,50

MORELS with cream and foie gras 32,50

ARTICHOKES hearts and peas charcoal-grilled with bacon and Iberian cream 23,50

BABY PEAS from Maresme, cod tripe, black pudding 26,50

SMALL DRY RICE with Norway lobster, its coral juice and pig’s trotter carpaccio 31,50

DRY RICE with sea cucumbers 42,50

GUINEA FOWL cannelloni, morels with cream and its wings roasted 26,50

 

SEAFOOD

GILLARDEAU french oyster nº 2 – 1 piece 5,50

GALICIAN CLAMS Carril 00 live or grilled – 250 gr p.s.m. 

PRAWN from Palamós, arrives every afternoon from the market – 200 gr p.s.m.

scalded with sea water

grilled

grilled over charcoal

 

FISH

TURBOT FILLET grilled over charcoal with its juice, artichokes, “calçots” and sautéed sprouts p.s.m.

SEA BASS grilled with garlic and chili pepper oil, small onion, potato and piquillo pepper p.s.m.

FISH OF THE DAY grilled with small organic vegetables, sprouts, stalk and romesco sauce p.s.m.

baked in the oven, traditionally cooked with potato, onion and tomato p.s.m.

WHOLE FISH of the day that vary according to the market and season

Rom
Sole
Scorpion fish
“Besuc de la piga”

 

MEAT

STEAK TARTARE fillet of veal chopped with a knife, with potatoes and fried egg 29,50

Our Wellington FILLET with foie gras, morels and veal glace 36,50

Shoulder of KID GOAT roasted with bone, potato"trinxat", cabbage, mushrooms and bacon 39,50

Roasted BRESSE PIGEON, grilled breast, glazed thighs and his pâté - cooked rare and boneless 35,50

Grilled CHATEAUBRIAND with béarnaise sauce - 550 gr.minimum of two people 38,80 p/p

GALICIAN BEEF CHOP cooked on the grill - 1,6 kg. minimum of two people -40 minutes 39,50 p/p

V.A.T. included


  

2684 Grande

 

 

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