Warm salad of scallops, ham, dried fruit and Modena cream.

Garden tomato salad with ventrèche.

Salad of figs, walnuts and ‘Els Ports’ sheep's cheese.

Green leaf salad, red fruit, goat's cheese roll and Modena balsamic.

Cecina carpaccio with walnut shavings and Montull virgin olive oil.

Assorted Morella cheeses with tomato jam.

Assortiment de nos croquettes aux morilles.

Hand-cut Iberian Cebo ham.

Local ham and cheese.

Crunchy ‘Bolo’ with applesauce.

Stirred with mushrooms.

Asperges D.O. Navarre.

Légumes grillés.

Anchovies with tomato carpaccio.

Mushroom pancakes with liver mousse.

Escalivada torraeta with anchovies and cod.

Foie à la violette.

Morellane soup.

Castilian soup.

Consommé de volaille.

Entrecôte d’Els Ports maturée.

Grilled fillet of beef from Els Ports.

Grilled veal steak from Els Ports.

Shoulder of suckling lamb cooked the old-fashioned way.

Agneau au four (Agneau).

Beef fillet in puff pastry with foie gras and mushroom mousse.

Pork fillet mignon with cream of mushroom sauce.

Duck confit with red fruit.

Grilled suckling lamb chops with garnish.

Cod fillet with garlic oil mousseline and tomato jelly.

Grilled octopus with potato base.

Poissonnerie sole.

Baked sea bass with vegetables.

Hake with seafood and prawn sauce.

Bienmesabe (spiny dogfish).