Lolla

House marinated olives

(VF)

Mini baguette roll

(G, VF)

Kombu butter

kombu is a sun-dried seaweed from Japan (D)

Honey roasted brussel sprouts and chestnuts

grain mustard vinaigrette (VF)

Burrata and San Marzano tomato salad

chives, dried black olives and sherry vinaigrette (D)

Curly kale sauteed with garlic and kombu butter

kombu is sun-dried seaweed from Japan (D)

Spanish tortilla

soft-centred omelette filled with duck fat potatoes and onions (E)

Spanish tortilla with chorizo iberico sausage

soft-centred omelette filled with duck fat potatoes and onions (P)

Duck fat potatoes

Braised beef tongue escalope

with baby radishes and boiled potatoes dressed with horseradish (B)

Busiate (spiral-shaped) pasta with chorizo sausage

garlic, parmesan cheese and white wine (G, P, A, D)

Swimmer crab lasagna

tomato puree, Emmenthal cheese and mozzarella (G, D)

Roast chicken with garlic confit (Quarter)

Roast chicken with garlic confit (Half)

Crema Catalana

thick-set custard flavoured with citrus zest and topped with caramelised sugar (D, E)

Cheese platter with prune compote

aged Manchego (Spanish hard cheese, pasteurised sheep’s milk) Shropshire Blue (English semi-hard blue cheese, pasteurised cow’s milk) VSOP Reypenaer Gouda (Dutch hard cheese, pasteurised cow’s milk) includes a toasted baguette roll on the side (D, G)