Easter Menus
Thursday 6 and Friday 7
Conventional menu
- Caramelised goat’s cheese salad with red fruits.
- Rice with mushrooms and clams.
- House stew.
- Vol-au-vent stuffed with spinach, cheese, shavings of Iberian ham and La Parada sauce.
- Baked cod with potatoes.
- Beef stew with vegetables.
- Grilled Iberian pork with mustard and agave sauce. Especial: Baked tuna belly from Bermeo with piperrada.
- (Supplement +3€)
- Cheesecake, rice pudding, custard, coconut mousse, yogurt or seasonal fruit.
Saturday 8, Sunday 9 and Monday 10
Conventional menu
- Tuna belly tuna salad with potatoes and anchovies.
- House stew.
- Black tagliatelle with squid and garlic eels.
- Vol-au-vent stuffed with mushrooms with shavings of Iberian ham and La Parada sauce.
- Peppers stuffed with hake and American sauce.
- Grilled Iberian sirloin steak with pepper sauce.
- Beef stew with vegetables.
- Especial: Baked baby squid with onions.
- (Supplement +3€)
- Cheesecake, rice pudding, custard, coconut mousse, yogurt or seasonal fruit.
Vegan menu
- Nori seaweed rolls with chickpea omelette, avocado and sweet and sour sauce.
- Grilled cauli ower burger with soy sauce and nacho dip.
- Homemade dessert.
Vegan menu
- Wild asparagus with grilled mushrooms and cheese sauce.
- Mushroom risotto with vegetables.
- Homemade vegan dessert.
19,50 €
Bread, water and VAT included.
Cune Crianza D.O.Ca Rioja menu+9,95€.
