Starters

To begin.

Two mini duck burgers with liver pâté, red berry reduction and Dijon mustard.

Creamy buffalo mozzarella with olive tapenade and pesto. Served with bread.

Beef steak tartare with truffle oil, served with fries and Dijon mustard sauce.

Filet mignon cubes gratinated with gorgonzola.

Parmesan, thinly sliced Parma ham and azapa olives. Served with bread.

Spanish octopus croquetas, served with salsa brava.

Hand-cut rustic potatoes, served with cured ham and salsa brava.

Two slices of brie — one baked, one breaded and fried — with fruit jam. Served with bread.

Fried chickpea fritters, served with beet hummus and pickled onion.

Yellow hake croquette with moqueca sauce, served with aioli.

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