the menu

WAGYU EMPORDÀ

Wagyu steak carpaccio  28 €

arugula, L’Eixart cheese from

Artesans dels Avalls, vinaigrette

of its juice and truffle oil

–

Wagyu oxtail sandwich 25 €

brioche and parmentier

–

At low temperature cooking:

Wagyu tongue 26 €

To the salt crust:

Wagyu Rib eye 50 €

STARTER

Prawn ravioli   6 € / unit

mushroom “duxelle” and mushroom oil  

–

Patatas Bravas   12 €

salsa brava and Sumac

–

Scallops ceviche ” Nayarit” style  28 €

lime, coriander, chipotle

chile and red onion

–

Green papaya and sacallop salad 20 €

lime, cashews, tomato, carrot,

garlic and fish sauce (Som Tam)

–

Burrata Caseificio Artigiana

“the best burrata fo the world”

oil “Llàgrimes del Canigó”

and Taffoni salt

Without Caviar 15 €

With Royal Beluga Caviar 30 gr. 80 €

–

Morels in cream 36 €

with foie from Ànec de l’Empordà

–

Maresme peas with mint 32 €

Roses red prawns 

MAIN

Fish

Roasted fish from the market

John Dory 45 €

Red mullet 36 €

–

Lobster parmentier  45 €

and his bisque

–

Confit cod 28 €

organic mini vegetables from Pau

–

Bluefin tuna ribs 30 €

Thai glazed with fries

Meat

Crispy pig leg from Segovia (2 pax.)  30 € / pax

creamy carrot with cumin and salad

–

Veal cheek  34 €

cooked at low temperature with parmentier

–

Rossini beef Tournedó

with bone (300gr.)  48 €

foie gras poêlé and boletus sauce

–

Slow-cooked shoulder lamb

from Empordà (2 pax) 35 €/pax

sautéed mini vegetables bio with sage

–

Boneless pig’s trotter 38 €

with creamed morel mushrooms

DESSERTS

Ice cream and sorbets  9 €

according to season and homemade

–

“The Detail”   20 €

box of SUMAC chocolates 

Dark chocolate 99% (3 u.)

Milk chocolate and praline “Feuilleté” (3 u.)

Dark chocolate and raspberry (3 u.)

–

Chocolate fritters “Santi Santamaría”  14 €

and their coconut ice cream

–

Passion fruit raviolis  14 €

with tonka beans ice cream

–

“Secret chocolate”  14 €

Valrhona Guanaja chocolate coulant 70%

cocoa and mint sorbet  (10 min)

VAT included

Any allergy or intolerance, comunicate to waiter

We have at your disposal the technical specifications of each dish for allergies and intolerances.

drinks

the winery