Starters Fried artichokes Sautéed snow peas with ham Crispy Pork Belly Soup of the day (made with the stock from cocido) Spinach and chickpea stew Butter bean stew Red cabbage with pine nuts and raisins Tomato, onion and oregano salad House salad Roasted red pepper salad A thick Gazpacho-style soup from Córdoba made with fresh tomato, bread, vinegar and olive oil Aubergines in tempura with a salmorejo dip Grilled asparagus Scrambled egg with fresh garlic shoots and prawns Sheep cheese Grilled Basque sausage Squid-in-ink croquettes Roast-ham croquettes Tossed boletus mushrooms Main courses Quails stuffed with paté and mushrooms Roast ham & mashed potato Breaded pork escalope Chicken fricassée Madrid-style tripe Stewed shin of beef Oxtail stew Sirloin steak Portuguese-style salt cod with allumette potatoes, eggs and caramelized onion Squid in ink served with ricePrimeros
Alcachofas fritas
13,50
Tirabeques con jamón
12.50
Torreznos de Soria
10,50
Sopa de la casa
8.50
Potaje de garbanzos y espinacas
10,50
Judiones de La Granja
15
Lombarda a la catalana
9,50
Ensalada de tomate con cebolla y oregano
9,50
Ensalada de la Casa
9,50
Ensalada de pimientos asados
14,50
Salmorejo
10
Berenjenas en tempura con salmorejo
12
Esparragos trigueros a la plancha
11
Revuleto de trigueros y gambas
11
Queso de oveja (Zamora)
11,50
Chistorra a la plancha
9
Croquetas de calamares en su tinta
12
Croquetas de jamón asado
10
Boletus a la sartén
17,50
Segundos
Codornices rellenas de foie y setas
18,50
Jamón al horno con puré
16,50
Escalopines empanados
16,50
Gallina en pepitoria
16,50
Callos a la madrileña
16,50
Morcillo de ternera estofado
17,50
Rabo de Toro
18,50
Lomo de buey
24
Bacalao a bras
16,50
Calamares en su tinta
18,50