HORS D'OEUVRES

Homemade iberico cured ham croquettes. 4 pieces   14

Carrot hummus aromatized with cumin seeds. Served with pita bread (veg, vegan)   12

Smoked salmon roll filled with dill cream cheese, mango purée and sprouts   14

Zamburiñas (black scallops) au gratin with coral air   14

TO BE SHARED

Iberico cured ham from "Guijuelo" pata negra with crystal bread and grated tomato   29

Platter of Ibizan cheeses with berry and rosemary compote   22

Camembert in our village bread, served hot with homemade pear compote   15

Foie "demicuit" with "xarecas" (Ibizan figs aromatized with thyme) and crispy toast   29

STARTERS

Kumato salad with balsamic vinaigrette, fresh burrata, lime sorbet and basil oil   19

Tuna "tataki" with cofit wild mushrooms, Jerusalem Artichokes and maple syrup   23

Our Caesar salad with Ibizan free-range chicken, accompanied by anchovy and garlic croûtons   17

Grilled green asparagus with parmesan shavings aromatized with sage oil   14

Creamy goat cheese on beetroot tartare, mixed lettuce bouquet with pear slices and walnut and lime vinaigrette   16

Hand-cut fillet "steak tartare", purple potato chips and confit egg yolk   28

PASTA AND RISOTTO

Special lasagna of seafood ragoût with oyster air   24

Capellini with spicy sauted prawns and "sofrit de tomaquet" (fried tomato sauce)   24

Originals noodle Pad Thai with vegetables   20

Spinach, quail and foie cream risotto   25

Panciotti filled with aubergines, escamorza cheese, olive oil emulsion, sundried tomatoes and black olives (veg)   22

Asiatic egg "noodles" with sauted king crab, ginger flavouring, garlic, chili and lime   50

FISH DISHES

Turbot on sauted wild mushrooms with mustard cream and broccoli sponge   29

Sea bass supreme, "ratatouille" timbale, mint and cinnamon couscous   27

Steamed salmon marinated with miso, sweetcorn cake and wakame seaweeds   26

Cod loin to the point of salt, rocket and potato cream with purple basil pesto   25

MEAT DISHES

Entrecôte Accompanied by chimichurri and chips   29

Rack of lamb with lemon thyme and Ibizan honey on pumpkin purée with nutmeg   30

Ox fillet accompanied by glaced onions and parsley root in two techniques   32

Boneless suckling pig cooked at low temperature, sweet potato parmentier and red Port wine reduction   27

Duck magret, cocoa sorbet and coffee sauce with potato gratin   26

CHILDREN'S MENU

Spaghetti with tomato   12

Chicken breast and chips   15

Bread, alioli and olives   2,5 pax

Gluten-free bread   3,5