Warm salad of scallop, ham, fruits dry and modena cream.

Garden tomato salad with ventresca.

Salad of figs, nuts and cheese Sheep of the Ports.

Salade de feuilles vertes, fruits rouges, rouleau de chèvre et balsamique de Modène.

Cecina carpaccio with walnut shavings and oil virgin olive from Montull.

Selection of Morella cheeses with jam of tomato.

Assortment of our morellan croquettes.

Hand-cut Iberian cebo ham.

Ham and cheese from the region.

Crunchy “bolo” with applesauce.

Stirred of mushrooms.

Asparagus D.O. Navarre.

Grilled vegetables.

Anchovies with tomato carpaccio.

Mushroom crepes with foie mousse.

Torraeta escalivada with anchovies and cod.

Foie with violets.

Vegetable wok with prawns and teriyaki sauce.

Morellana soup.

Castilian soup.

Poultry consumed.

Entrecote from Els Ports matured.

Solomillo de ternera a la parrilla de Els Ports.

Grilled veal steak from Els Ports.

Traditional style baked suckling lamb shoulder.

Baked lamb.

Beef tenderloin in puff pastry with mousse foie gras and mushrooms.

Pork tenderloin with mushroom cream.

Duck confit with red berries.

Grilled suckling lamb chops with garnish.

Cod fillet with garlic oil mousseline and tomato jelly.

Grilled octopus with potato base.

Fish market sole.

Baked sea bass with vegetables.

Hake with seafood sauce and prawns.

Bienmesabe (Marine dogfish).