Aubergine pie with rataouille sauce
Our selection of croquettes
Northern Spanish region of Cantabria style with an alioli (garlic and oil dressing) and lemon foam
Vegetable and prawn tempura with sweet soya sauce
Broken eggs with Boletus and foie threads
Shoulder of Iberian pork carpaccio with Parmesan cheese, rocket salad and red fruit vinaigrette
Octopus carpaccio with pimentón de la Vera and olive oil
Foie micuit with marmalades
Suckling lamb cannelloni au jus
Scallop ceviche with sweetcorn and guacamole
Piquillo peppers filled with prawns and hake with seafood sauce
Black rice with alioli (garlic and oil dressing)

SALADS

Cerrallana salad, lettuce mix with gulas (elver substitute), prawns and seasonal fruit
Autumn salad with partridge and dehydrated mushroom

LOCALLY CURED MEATS

Recebo (fed with fodder and acorns) Iberian ham
Iberian loin
Pure sheep cheese
Torta del Casar (a kind of cheese from the south-center Spanish region of Extremadura) with Pimentón de la Vera
Baked camembert with rosemary and walnuts
Cured goat cheese from the Spanish south-center region of Extremadura

Calderillo bejarano (local stew composed by potatoes, tips, peas, red pepper, onion and pimentón de la Vera)
Mushed potatoes with Pimentón de la Vera and torreznos (pork belly, marinated and once dried, cut into strips and fried in olive oil)
White beans with pork trotters
Chickpea and Boletus stew with Iberian dewlap
Sopa castellana (typical soup from the Spanish center region of Castilla, composed by bread and egg)
Stewed kid with almond sauce

Confitted cod with onion textures and a black garlic emulsion
Sea bass fillet stuffed with gulas (elver substitute) and prawns with Miró vermouth sauce
Salmon tartar with avocado
Scallop ceviche with sweetcorn and guacamole

Veal tenderloin with Iberian ravioli in a port sauce
Grilled entrecôte steak with French fries and peppers
Suckling lamb cutlets with zorongollo (roasted peppers with garlic) and golden potato rounds
Tostón cuchifrito (deep-fried piglet)
Veal tenderloin steak tartar
Iberian tenderloin plait in a port sauce
“La Cerrallana” beef burger with bacon marmalade (250g)
Ox burger with goat cheese and caramelized onion (250g)