Our Traditional Kitchen - Starters
| NOur traditional “Carpaccio”: Beef – Tuna | €. 13/14.00 | ||||
| Antipasti misti of the hause min. 2 pers. | €. 14.50 | ||||
| Parma ham & melon | €. 11.50 | ||||
| Vitello tonnato | €. 12.50 | ||||
| Caprese salad (Buffalo’s milk mozzarella and tomato) | €. 12.50 | ||||
| Tomato cream soup | €. 8.00 | ||||
| Mixed salad | €. 7.50 | ||||
Our Traditional Kitchen - Pasta
| Spaghetti aglio, olio e peperoncino (Garlic, olive oil and chilli ) | €. 9.00 | ||||
| Spaghetti whit tomato and basil | €. 9.50 | ||||
| Spaghetti Carbonara | €. 10.50 | ||||
| Spaghetti Bolognese | €. 10.50 | ||||
| Spaghetti all’amatriciana (tomato, onion and pork check) | €. 10.50 | ||||
| Spaghetti with Bottarga ( cured grey mullet roe) (from Sardinia) | €. 14.50 | ||||
| Penne al pesto | €. 9.50 | ||||
| Penne all’arrabbiata (with spicy tomato sauce) | €. 9.50 | ||||
| Raviolis stuffed with ricotta cheese and spinach | €. 11.50 | ||||
| Raviolis stuffed with guinea fowl whith butter and parmesan cheese | €. 12.50 | ||||
Starters
| Gratinated scallops with braised spring onion and Parma ham | €. 14.50 |
| Warm vegetable and cereal soup (Minestrone) with bread crust | €. 10.50 |
| Artichoke Ricotta pie with Parmesan cheese sauce | €. 11.00 |
| Roast duck stuffed with green asparagus and balsamic sauce | €. 13.00 |
| Marinated salmon in rosa pepper with mozzarella “burratina“ and dry tomato | €. 14.00 |
| Grilled foie gras with apple glassé and Calvados pear sorbet | €. 17.50 |
Pasta
| Tagliatelle with red prawns (Sóller), saffron, courgettes and cherry tomato | €. 15.50 |
| Ravioli stuffed with roasted veal on butter and parmesan cheese sauce | €. 13.50 |
| Risotto with artichokes and “Bottarga“ ( cured grey mullet roe) | €. 14.50 |
| Home made spaghetti with peas, green asparagus, onion confit, dry tomato and goat cheese “Payoyo“ | €. 10.50 |
| Buckwheat Strozzapreti with little squids, cray fish and aubergines | €. 13.00 |
Meats
| Crispy duck thigh confit with apple glassè and balsamic vinegar served with vegetables and potato gratin | €. 22.00 |
| Beef cheek cooked in red wine whit mashed potatoes and vegetables | €. 21.50 |
| Grilled fillet of beef with red wine sauce & with roast rosemary potato and vegetables | €. 28.50 |
| Rack of lamb on sesame crust with potato gratin and vegetables | € 24.50 |
| Majorcan baby suckling pig confit in olive oil cooked at 66º C, with chicory puré and mustard |
€.22.50 |
Menú Piccolo
| Marinated salmon in rosa pepper with mozzarella “Burratina“ and dry tomato | ||||
| Beef cheek cooked in red wine with mashed potatoes and vegetables | ||||
| Chocolate soufflé | ||||
| E. 29.00 | ||||
| 8% v.a.t. included / 8% Mwst. inbegrif./ 8% i.v.a. incluido |
Menú Degustación
| Artichoke Ricotta pie with Parmesan cheese sauce | ||||
| Ravioli stuffed with roasted veal on butter and parmesan cheese sauce | ||||
| Majorcan baby suckling pig confit in olive oil cooked at 66º C, with chicory puré and mustard | ||||
| Pistachio crème brulée | ||||
| E. 39.00 | ||||
| 8% v.a.t. included/ 8% Mwst. Inbegrig./ 8% i.v.a. incluido. |
Menú Gran Degustación
| Gratinated scallops with braised spring onion and Parma ham | ||||
| Tagliatelle with red prawns (Sóller) saffron, courgettes and cherry tomato | ||||
| Cod fish fillet with mustard pastry crust "Mediterranean style" | ||||
| Rack of lamb on sesame crust with potato gratin and vegetables | ||||
| Selection of mignóns “La Scala" | ||||
| White wine: Naire ( Castilla y León) | ||||
| or | ||||
| Red wine: Sierra Cantabria (Rioja) | ||||
| or | ||||
| Rosé: Sierra Cantabria (Rioja) | ||||
| Min. 2 Pers.E. 49.50 | ||||
| 8% V.A.T. included. |