EN 
ES 
SALADS
BURRATA WITH PISTACHIO PESTO
Iberian, Blue, Daniela and cherry tomatoes, pistachio pesto, with burrata, basil leaves, black salt and balsamic reduction.
BURRRATA WITH TOMATO TARTARE
Daniela tomato concassé, capers, pickles, sherry vinegar, creamy burrata, Maldon salt and amarena compote.
TUDELA GRILLED CENTRES
Tudela centres marinated in chimichurri, grilled, served with Parmesan cheese and balsamic reduction.
TROCADERO SALAD
Fresh, silky lettuce on a sherry vinaigrette with garlic, peppers and extra virgin olive oil.
DRESSED TOMATOES
Tomato petals marinated by osmosis with sherry vinegar, extra virgin Picual olive oil and a touch of garlic.
SIDES
TRUFFLED POTATOES
French fries, parmesan cheese, truffled salt and chives.
NATIVE POTATOES
Potato crisps, sautéed with ají limo, butter and parsley.
GRILLED VEGETABLES
Yellow and green courgette, aubergine, bell pepper, green asparagus and chimichurri.
SWEET POTATOES
Sweet potato sticks fried with icing sugar.
*These items may be served raw and/or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of a food borne illness especially when you have a medical condition
