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PX Vinegar from D.O. Montilla-Moriles and Sparkling Water
Appetizer
CRISPY RED CABBAGE
POTATO CHIP WITH CURED EGG YOLK AND CAVIAR
MUSSELS IN MARINADE
TERRAMÓN AUTUMN GARDEN
PUMPKIN, SAGE, AND GOAT CHEESE CROQUETTE
DUCK FOIE WITH ANCHOVY CURING
Bread and EVOO
BREAD AND EVOO TASTING
Main Courses
CITRUS-SIPICED RAW SHRIMP WITH ORANGE
CUTTLEFISH FROM SANTA POLA WITH STEWED CAULIFLOWER
PUMPKIN NOODLES WITH BLACK TRUFFLE AND AGED SHEEP CHEESE
COD WITH PAPRIKA AND PEPPERS
RAGOUT WITH SLICES OF IBERIAN PORK SHOULDER COOKED IN AGED VINEGAR
Dessert
PARSNIP WITH CITRUS AND MALABER PEPPER
EARL GREY TEA ICE CREAM WITH PORCELAIN COCA "PIURA"
Petit four
SEASONAL TREATS
IVA included 99.00 €