Dinner Menu

4 Premium Carabineros Prawns + 4 Spanish Oysters + Fish tartare

Angus Tartare Paired with black olives, capers, anchovies and gherkins, served with salted sabayon with parmesan and caramelized fried leeks.

Served with confit cherry tomatoes, truffle butter, parmesan flakes, basil and burrata cream

Sliced CBT duck marinated with soy, orange and rosemary, served with its sauce and mandarin in double consistency

Tuna crudités with acevichada sauce, crunchy corn, mango and passion fruit vinaigrette and vegetable chips

Shrimps tartare served with burrata, basil cumble, tomato and basil cream

Grilled Eggplant with umami sauce, sour cream, pico de gallo, fried capers and hazelnuts, accompanied by tortilla chips

Tossed with whipped truffle butter with cooked shrimps, carabineros powder, jelly crustaceans bisque and row carabinero shrimp on the top.

Slow-cooked Angus Beef in red wine topped with parmesan cheese

Tonnarello pasta with Cantabrian Anchovy and egg roe marinated with salt and spices

Tonnarello pasta with Saffron & Parmesan Reggiano aged 24 months and "Italian Guanciale"

Handmade Tuscan classic dish served with Pecorino fondue, sage flavored butter, served with fresh Black truffle

Seared octopus tentacle, aromatic chimichurri, carrot curry cream, cold black rice salad with avocado and fresh vegetables

Slow-cooked Pork cheek, fried "polenta", sweet and sour onion with rich meat and mushrooms.

Sliced Angus Ribeye served with Premium salt and Truffle butter

Salmon fillet glazed with balsamic vinegar, ginger, orange and soy. Served with white carrot pure and crunchy cauliflower

Lightly seared tuna glazed with whisky teriyaki sauce, served with wasabi and ginger mayonnaise, marinated zucchini, raisins, and toasted pine nuts

french fries

Peppers, courgettes and carrots

Serve with our homemade sauce

Porcini, foliota mushrooms, and chanterelles.