Starters Soup of the day (made with the stock from cocido) Red cabbage with pine nuts and raisins Tomato, onion and oregano salad House salad Salad of quail marinated in vinegar 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 Wild 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 Bonito in onion sauce (or in tomato sauce) Portuguese-style salt cod with allumette potatoes, eggs and caramelized onion Squid in ink served with ricePrimeros
Sopa de la casa
7
Lombarda a la catalana
8,50
Ensalada de tomate con cebolla y oregano
7
Ensalada de la Casa
7,50
Ensalada de codorniz en escabeche
10
Ensalada de pimientos asados
13,50
Salmorejo
9
Berenjenas en tempura con salmorejo
10
Esparragos trigueros a la plancha con salsa romesco
8,50
Revuleto de trigueros y gambas
8,50
Queso de oveja (Zamora)
9,50
Chistorra a la plancha
6,50
Croquetas de calamares en su tinta
12
Croquetas de jamón asado
9
Boletus a la sartén
17,50
Níscalos
13,50
Segundos
Codornices rellenas de foie y setas
15,50
Jamón al horno con puré
12,50
Escalopines empanados
12,50
Gallina en pepitoria
12,50
Callos a la madrileña
11,50
Morcillo de ternera estofado
14
Rabo de Toro
14,50
Lomo de buey
21-00
Bonito encebollado (o con tomate)
14,50
Bacalao a bras
14,50
Calamares en su tinta
17,50