Starters

Fresh anchovies stuffed with cured mountain ham
Green peppers stuffed with pig's trotters
Small red peppers stuffed with fish and shellfish
Fried brains and cured ham casserole
Duck breast with melon balls
Oxtail sautéed with egg
Wild mushrooms, prawns and elver on a sea urchin sauce
Fresh garlic stalk and prawn casserole with slivers of cured ham
Sautéed lamb sweetbreads and kidneys with oloroso sherry
Chard with cream sauce and salmon
Tiny broad beans and fresh garlic stalks with duck breast
A selection of assorted sautéed wild mushrooms with pine nuts

Salads

SOUPS AND VEGETABLE DISHES

Fish

Gilt-head bream grilled on one side
Baked gilt-head bream stuffed with cured mountain ham and pine nuts
Cod au gratin with aïoli
Monkfish and king prawn brochettes

CHARCOAL-GRILLED AND ROAST MEAT

Roast suckling pig
Galician T-bone steak (approximately 1kg)
Sirloin steak grilled over charcoal or baked with mustard au gratin
Danish rump steak
Sirloin tournedos
Charcoal-grilled lamp chops
Roast shoulder of suckling lamb
Granada-style lamb stew
Pork tenderloin with Argentinian "Chumi Churri" sauce
Sirloin brochette with mushroom sauce
Preserved duck with blueberry sauce
Roast rabbit flavoured with mountain herbs
Ostrich tournedos
Oxtail "Gran Taberna"
Duck breast filled with king prawns and roquefort

Desserts