Starters
Starters
Creamy salmorejo with tuna fish and salmon roe
Grilled vegetables
Casa 22 salad
Scrambled eggs with Iberian pork secret
Scrambled eggs with “gulas”
Sliced tomatoes seasoned with provencal herbs olive-oil
Artichoke tempura stuffed with pâté
white tuna belly with tomatoes, avocado and roast pepper flower
Burrata and tomato salad with walnut and gorgonzona pesto
Patridge pâté with thyme olive-oil
white asparragus with piquillo pepper allioli
Homemade croquettes
Flamenquín (Fried and breadedd meat roll filled with ham and cheese)
Cheese duet (RRR from Granada and mature sheep cheese from Zamora)
Iberic ham
Fish
Cod fish loin with smoked potato parmentiere and provencal tomato sauce
Grilled salmon with a slight orange an tarragon scent
Salmon tartar
Galician-style octopus with a side of paprika and roast pepper parmentiere
Grilled octopus leg with a potato garnish parmentiere
Grilled national squid
Meat
Grilled pork ribs
Iberian grill
Grilled Argentinian-style with deep-fried potatoes
Matured beef Hamburger
Orange blossom honey candied pork ribs
Honey and thyme knuckle
Grilled iberian pork cut with vegetables
Steak tartar
Grilled beef tenderloin with boletus allioli
Grilled beef sirloin with garnish
Desserts
Homemade miniature dessert sampling (apiece)
Los Italianos ice-cream
Cristina tarts
