SNACK BAR
- NATURAL OYSTER
- Half Dozen | 36
- Dozen | 72
- Extra 5g Oscietra Caviar | +31
- IBERIAN HAM CROQUETTES
- Creamy Bechamel with Acorn-Fed Iberian Ham
- 19
- FOIE GRAS TERRINE
- Foie Gras, Peach Chutney
- 26
- 2014 | PRAWNS ROBUCHON STYLE
- Crispy Prawns Wrapped in Brick Pastry, Basil, Pesto
- 28
- SMOKED SALMON “PREPARED TABLESIDE”
- Dill, Capers, Pickles Remoulade
- 29
- GUACAMOLE “FINISHED TABLESIDE”
- Avocado from Málaga, Semi-Dried Tomato, Edamame, Sunflower Seeds, Crunchy Tempura
- 29
- ACORN-FED IBERIAN HAM
- Cristallino Bread, Tomato Spread
- 39
- DANI’S CLUB SANDWICH
- Free-Range Chicken, Norwegian Salmon, Baeri Caviar, Hollandaise Sauce
- 41
BARBATE TUNA
- CHARCOALED AVOCADO AND RED TUNA BELLY
- Charcoaled Avocado from Málaga, Red Tuna Belly
- 27
- DANI RED TUNA “DESCARGAMENTO”
- Yellow Bell Peppers, Lime, Black Olive
- 28
- DANI O´TORO BARBATE TUNA SASHIMI
- Olive Oil, White Soy
- 29
CAVIAR
- OSCIETRA | 250
- IMPERIAL | 500
- BELUGA | 625
STARTERS
- SHALLOTS TATIN
- Tahitian Vanilla, Acacia Honey
- 26
- GRILLED ARTICHOKES
- Almond Cream, Iberian "Pancetta"
- 25
- PORCHETTA STRUDEL
- Hazelnuts, Cumberland Sauce
- 28
- GRILLED BABY SQUID
- Ink, Creamy Gnocchi
- 26
- SPIDER CRAB TORTILLA
- Pil Pil Txangurro
- 25
- CAESAR SALAD “PREPARED TABLESIDE”
- Acorn-Fed Iberian Ham | 24
- Grilled Chicken Breast | 28
- Grilled Prawns | 32
- BEEF AND FOIE GRAS CARPACCIO
- Beef Tenderloin, Shavings of Foie Gras Mi-Cuit, Olive Oil, Melanosporum Truffle
- 29
- DRY AGED BEEF STEAK TARTAR “PREPARED TABLESIDE”
- Maturated Knife-Carved Beef Fillet, Crispy Potatoes
- 29
- 2007 | DANI TOMATE NITRO AND GREEN GAZPACHO
- Dried Tomato, Green Bell Pepper, Baby Shrimp Tartar
- 31
SOUP
- PUFF PASTRY ONION SOUP
- Caramelized Onion, Buttermilk, Puff Pastry
- 24
FISH
- GRILLED TURBOT
- Celery Turnip Millefeuille, Creamy Potato Green Sauce
- 39
- WILD SEABASS
- Marine Velouté, Cockle, Mussel, Arugula Cream Sauce
- 37
- SALT-BAKED “MORRILLO”
- Pak Choi, Cabbage, Pickled Vegetables
- 38
- SOLE WELLINGTON (FOR TWO)
- Mushroom Duxelles Stuffed Sole, Shrimp, Truffle Matelote
- 75
- NATIONAL GRILLED BLUE LOBSTER
- Palo Cortado Beurre Blanc
- 61
MEAT
- 1998 | DANI OXTAIL RAVIOLI
- Chestnut Purée, Seasonal Mushrooms
- 27
- GRILLED PIGEON
- Cocoa, Glazed Endive
- 36
- DANI ROSSINI BURGER
- Matured Simmental Loin, Foie Gras, Parmesan Cheese
- 38
- BEEF TENDERLOIN STROGANOFF
- Stroganoff Sauce “Prepared Tableside” Gherkin, Capers
- 39
PASTA AND RICE
- MUSHROOM RICE
- Seasonal Mushrooms, Pine Nuts Praliné
- 26
- RISOTTO MILANESE
- Carnaroli Rice, Saffron, 12 Month Aged Parmesan Cheese
- 25
- LOBSTER THERMIDOR RAVIOLI
- Lobster Stuffed Ravioli, Thermidor Sauce
- 29 (5 UNITS)
GRILLED
- CEBON ANGUS // ENTRECÔTE
- 400 GR
- 52
- JERSEY // "CHULETÓN"
- 400 GR
- 68
- HOLSTEIN // T BONE
- 450 GR
- 50
- RIBEYE
- 550 GR
- 59
- WAGYU KAGOSHIMA A5 // LOIN
- 100 GR
- 68
SIDES
- SAUTEED VEGETABLES
- 9
- CREAMED SPINACH
- 9
- ROASTED BELL PEPPERS
- 9
- MASHED POTATOES
- 9
- GLAZED PEARL ONIONS
- 9
- FRENCH FRIES
- 9
All prices are in EUR