Events and Groups

MENU 1

Starters to share

Mini individual salad of baby broad beans and cod
Coca bread bar with iberico ham
Teaspoon of octopus and potato parmentier
Shrimp lollipop with romesco de Valls sauce

Choice of main courses

Entrecot from the basque country matured and grilled on charcoal
Loin of cod with beans from santa pau and romesco sauce
Iberico pork fillet and artichokes paella with all bones removed

Desserts

Chocolate brownie with vanilla ice cream

Rosé champagne glass (Portell brut)

Coffees or infusions

Wines
(1 bottle for 3 people)
RED
viña salceda old (do rioja)
WHITE
Portell Blanc de blancs (DO Conca de Barberà)

Mineral water and bread

Open bar during lunch or dinner

Menu 2

Starters to share

Fresh individual salad with Iberian ham and pineapple
from Costa Rica
Potato and onion pie with apple aioli
Andalusian coast squid
Ingot of coca bread with Iberian sausage and sprouts

Seconds to choose

Salmon supreme with parmesan sauce and asparagus sprouts
Meloso veal on low temperature with fork potato
Miss Paella of fish and seafood

Desserts

Fresh cheesecake with blueberries

Coffee or infusions

WINES

RED
DO. Rioja
Salceda vineyard. Breeding
WHITE
DO. Conca de Barberà.
Portell Blanc de Blancs

Mineral water and bread

MENU 3

Starters to share 

Mini Individual salad with fresh sprouts, pomegranate, pumpkin seeds and dried fruit vinaigrette.
Coca of fishermen’s bread with sweet scalded and goat cheese land.
Croquettes of Iberian Ham
Teriyaki chicken lollipops with almonds and cherry pearls
Squid Sevillana corner with wasabi mayonnaise

Choice of main courses

Canned candies with puff pastry, arugula and bread skyscraper
Supreme of sea bass with baker and clam seafarer

Desserts

Cake tree chocolates
Petit fours of nougat and waffles

Wines
(1 bottle for 3 people)

RED
Viña Salceda old (D.O. Rioja)
WHITE
Portell Blanc de blancs (D.O. Conca de Barberà)

Mineral water and bread

IVA incluído – Terrace service + 10% supplement subject to conditions of exclusivity and availability- Our menus are from 20 people.– Wines: 1/3 bot. per person – Check the booking conditions

GALA MENU

WELCOME APPETIZER
Pearl of goat cheese, almond and raspberry jam
Croquettes of Iberico ham

Homemade lemonade and orange juice

STARTER
Deconstruction of octopus, pineapple of Costa Rica and prawn with blueberry vinaigrette

CHOICE OF MAIN COURSE
Timbale of veal with glazed onions and truffle Parmentier
Tournedos of hake in green sauce and vegetable crudités

DESSERTS
Cocnut and chocolate lattice cake

COFFEES AND INFUSIONS

WINES
1 bottle/3 guests

Red 
Viña Salceda Old (DO Rioja)
White
Portell Blanc de blancs (DO Conca de Barberà)
Cava rosé
Portell Brut (DO Conca de Barberà) Mineral waters, Soft Drinks, Juices,

Beers Open bar during lunch or dinner

GALA MENU

WELCOME APPETIZER
Pineapple mini cocktail with crab and red shrimp
Brochette of wild asparagus, bacon and shrimp
Homemade lemonade and orange juice

STARTER
Tournedos of pickled beans with red shrimp,
duck ham and mango vinaigrette

CHOICE OF MAIN COURSE
Coast angler tail with red shrimp sauce
Basque beef tenderloin matured with
demi-glace and wild asparagus

DESSERTS
Three-chocolate mousse

COFFEES AND INFUSIONS

WINES
1 bottle/3 guests

Red
Viña Salceda Old (DO Rioja)
White
Portell Blanc de blancs (DO Conca de Barberà)
Cava rosé
Portell Brut (DO Conca de Barberà)
Mineral waters, Soft Drinks, Juices, Beers

Open bar during lunch or dinner

CREATE YOUR OWN MENU

COLD

Shot of Cantaloup melon with ham salt
Teaspoon of octopus á feira with potato parmntier
Ricota and cherry tomato tart
Pearl of goat cheese, almond and raspberry jam
Mozzarella-pearl brochette with cherry tomato and basil oil
Delicacy of mint cream and smoked salmon
Vol-au-vent with caramelized onion and Cantabrian anchovy
Pineapple minicocktail with crab and red shrimp
Dream of apple Tatin with goat cheese
Minicroisant filled with chakra of crab
Cod brandade mousse with honey and pine nuts
Bonito and piquillo pepper small cake
Roquefort mousseline with walnuts
Miniroll of sobrasada(Majorcan cured pork sausage with paprika) with caramel and hazelnuts
Mix of vegetable chips with smoked salt
Duck ham and white grape millefeuille
Red shrimp tart
Minisalad with duck ham and pumpkin seeds
Teaspoon of hummus of sweet potato with paprika from La Vera and asparagus shoots
Mini bite of Iberico ham
Roast beef cannelloni with old mustard

HOT

Chicken tinga taco with guacamole
Chicken brochette with teriyaki sauce and toasted almonds
Cod fritters with honey
Mini veal burger Texas style with arugula crunch
Iberico ham croquettes
Andalusian Coast calamari with citrus mayonnaise
Prawn lollipops with yakiniku sauce
Iberico sirloin with sauce of Jamaica pepper
Basque veal brochette with honey vinaigrette
Mini chicken and soy burger with curry sauce
Mushroom croquettes
Brie cheese and Iberico ham bar
Orly angler fish fingers with classic tartare sauce
Brochette of wild asparagus, bacon and prawn
Vegetable tempura with ponzu sauce
Baked dates with smoked bacon
Brochette of angler fish and shrimp with ‘all cremat’ (a typical fishermen’s dish)
Roast mini cannelloni in tempura and tomato marmalade
Crunchy aubergine with sugar-cane honey
Broad beans casserole with prawns and a good ham
Brochettes of vegetables with Valls romesco sauce

DESSERTS

Fresh fruit brochette
Tiramisu mousse with toffee
Queso fresco mousse with mango jam
Cocoa truffles
Chocolate foam with coconut coulis
Cream and strawberry mousse

Children’s menu (up to 12 years old)

Dish To Choose
Macaroni with bolognese sauce
Batter-fried chicken with basmati rice
Mini burger with sesame bread bun, cheddar cheese and chips

Desserts
Assortment of ice creams

WATER AND BREAD INCLUDED

Junior menu (from 12 to 16 years old)

To Share
Green salad with tropical pineapple
Spanish ham croquette
Nachos with Cheedar cheese

Dish To Choose
Macaroni with bolognese sauce
Batter-fried chicken with basmati rice
Mini burger with sesame bread bun, cheddar cheese and chips

Desserts
Assortment of ice creams

WATER AND BREAD INCLUDED