Letter
TO OPEN THE MOUTH
THE COLD
- Gillardeau Oyster Nº2
- Gillardeau Nº2 oyster in ceviche
- Carpaccio of matured beef carpaccio touched with smoke and conte cheese shaving.
- Tomato ripened in the cellar with a marriage of anchovies and anchovies.
- Marine guacamole with diced wild salmon and pickled vegetable tartare
ENTRIES TO SHARE
THE COLD
- Russian salad topped with wasabi and new potato chips
- Garden and pantry salad.
- Asian salad with pickled pink grapefruit, papaya, tuna and salmon.
- Tuna tartar.
ENTRIES TO SHARE
THE HOT
- Grilled octopus and truffled potatoes
- Squid of potera to the Andalusian style
- Grandma’s croquettes (4 units)
MARISCO
- Medium red shrimp from Dénia in salt crust grilled (6 units)
- Grilled lobster (550 – 650 gr) with wok vegetables and shrimp sauce.
- Clams “Rubia” to the pan
- White shrimp from Dénia in salt crust grilled (6 units).
RICE
- BANDED RICE
- PAELLA WITH ROSARY OF ANIMAL WELFARE IBERIAN.
- FIDEUÁ WITH CUTTLEFISH AND PRAWNS
- VALENCIAN PAELLA
- RICE WITH LOBSTER
- SEAFOOD PAELLA
- SHRIMP PAELLA AND TWO VEGETABLES.
FISH
- GRILLED TUNA WITH BAKED VEGETABLES AND GARLIC OIL
- CUT OF TURBOT WITH ITS DEMEUNIERE OF ROAST JUICE
- BAKED LOBAR WITH SAUTÉED HARD VEGETABLES
- CODFISH WITH PLUMS AND CHARD
- FISH SUQUET FROM THE FISH MARKET
- ASK FOR OTHER FISH FROM THE DAILY AUCTION FISH MARKET.
OUR MEATS ARE ANIMAL WELFARE AND CEREAL-FED
- TERIYAKI CHICKEN AND CRISPY NOODLES.
- GRILLED SIRLOIN OF ALPINE BEEF WITH 3 SAUCES.
- VEAL ESCALOPE VIENNESE CHEF’S STYLE
- GRILLED WAGYU MINI SKIRT STEAK WITH THIN SLICES AND THREE SAUCES.
- ENTRECÔTE DE VEDELLA GRILLED WITH 3 SAUCES.
- PORK RIB WITH BARBECUE SAUCE
NIPPONESE CURRENTS OF THE MEDITERRANEAN
ROLLS 8 PIECES
- CALIFORNIA ROLL WITH CRAB, AVOCADO AND FLYING FISH ROE
- EEL AND AVOCADO OUTSIDE
- SPICY SALMON, SESAME AND SHISCHIMI
- SPICY TUNA AND BLACK SESAME
- TEMPURA PRAWN, AVOCADO OAK LEAF AND KIMUCHI MAYO
- CHICKEN TERIYAKI ROLL
- SPRING ROLL RICE WAFER WITH ARUGULA, VEGETABLES AND ROASTED VEAL TOPPED WITH SMOKE
FUSION NIGUIRIS
- SALMON, CHERRY TOMATO AND FLAMBÉED HOT SAUCE
- EEL, FOIE GRAS AND TERIYAKI SAUCE
- WAGYU BEEF, QUAIL EGG AND TEMPURA CRUMBS
- TUNA, FOIE GRAS AND YAKITORI
- IBERIAN ENTREVETADO
CLASSIC NIGUIRIS
- TUNA
- SALMON
- ANGUILA
SASHIMIS
- SALMON SASHIMI
- TUNA SASHIMI.
- FISH SASHIMI ACCORDING TO MARKET
- TUNA TIRADITO, FUJI APPLE WITH WAKAME AND SWEET SAKE SAUCE
WOKS
- CUTTLEFISH AND VEGETABLES WOK
- BEEF AND VEGETABLE WOK
- NOODLES WITH CHICKEN AND VEGETABLES.
- NOODLES WITH VEGETABLES
DESSERTS
- Puff Pastry with Assorted Fruit and Passion Fruit (Minimum 2 pax).
- Delicious Tiramisu au Minute
- Crispy de Dos Chocolates.
- Delicious Tatén, Caramelized Vanilla Cream
- Vineyard Peach Cooked in Citrus, Cinnamon and Citrus and Vegetable Stir-fry
- Vanilla Caramelized Millefeuille with Chocolate Fudge and Chocolate Spread
- Flambéed Strawberries with a Touch of Green Pepper and Vanilla Panacotta Base.
ICE CREAMS
- Ice cream 1 Ball.
- “Artisan Ice Cream” 1 Scoop. (Vanilla with Apple)
- “Hay Helado Artesano” 1 Scoop. (Almond “Turrrón”)
- “Hay Helado Artesano” 1 Scoop. (Citrus and Vegetables)