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SALADS

• 1. PEDERNIZ SALAD (LETTUCE – COGOLLO – WITH ANCHOVIES)
• 2. ESPECIAL TOMATO RAFF FROM VALENCIA WITH TUNA AND ASPARAGUS
• 3. VALENCIAN SALAD (WITHOUT BOILED EGGS)
• 4. PARTRIDGE SALAD
• 5. WARM SALAD (3 KINDS OF LETTUCE, RAISINS, NUTS, FRIED BREAD, TOMATO, AND WARM CHEESE ON TOP)

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COLD STARTERS

• 6. DRIED TOMATO IN THE OVEN WITH BALSAMIC AND FRESH CHEESE
• 7. BEEF ´CARPACCIO´ WITH PARMESAN CHEESE
• 8. STRONG CHEESE IN OIL
• 9. TOMATO SOUP ´GAZPACHO´(VEGETABLE COLD SOUP)
• 10. FUMED AND BAKED HAM WITH PEPPER, LEMON AND OIL
• 11. HAM FROM WHITE PORK (TERUEL)
• 12. HAM FROM PORK FED WITH ACORN
• 13. COLD SPICY SAUSAGES (CHORIZO IBERICO)
• 14. WHITE SAUSAGES WITH PEPPER (SALCHICHON IBERICO)
• 15. PORK LOIN (LOMO)
• 16. MIXTURE OF SAUSAGES AND HAM
• 17. HAM OF BEEF
• 18. ESPECIAL CHEESE OF ´EL PEDERNIZ´ (SOFT AND STRONG)
• 19. HOMEMADE ANCHOVIES IN VINEGAR
• 20. FRENCH PATE (DUCK)
• 21. HOMEMADE ANCHOVIES IN SALT (4 PIECES)
• 22. SMOKED SARDINES (4 PIECES)
• 23. GIGANTIC ASPARAGUS ´COJONUDOS´(EACH)
• 24. CLAMS (COCKLES)

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 COOKED LEGUMES

• 46. LARGE WHITE BEANS WITH CLAMS
• 47. LENTILS WITH SPICY SAUSAGE
• 48. RED BEANS WITH BULL´S TAIL
• 49. COOKED BEANS (MOUNTAIN STYLE)
• 50. BEAN STEW WITH SPANISH SAUSAGE
• 51. RED BEANS WITH RED SAUSAGE
• 52. CHICKPEAS STEW

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HOT STARTERS

• 25. TUNA WITH CIDER SAUCE
• 26. ONIONS FILLED WITH TUNA IN CIDER AND TOMATO SAUCE
• 27. MORTERUELO (PARTRIDGE, QUAIL, WILD RABBIT, WILD CHICKEN, ACORN HAM, FOIE, BREADCRUMBS, OLIVE OIL AND SPICES)
• 28. RICE SAUSAGE FROM BURGOS
• 29. RED SAUSAGE FROM THE BASQUE REGION
• 30. GRILLED VEGETABLES
• 31. CROQUETTES (PRAWN, SPINACH, RICE SASAUGE)
• 32. FRIED CAMEMBERT CHEESE WITH BLUEBERRY JAM
• 33. STEAMED VALENCIEN MUSSELS (DURING SEASON)
• 34. SMALL RED PEPPERS FILLED WITH SQUID IN ITS INK, OR PARTRIDGE (4 PIECES)
• 35. RED PEPPERS FILLED WITH LOBSTER AND CRAB (4 PIECES)
• 36. EGGS ´A LA RIOJANA´, WITH SPICY SAUSAGE, BLACK PUDDING AND PEPPER, AND FRIED POTATOES (2 PERSONS)
• 37. QUAIL FILLED OF FOIE WITH GRAPES SAUCE
• 38. HOT RED SAUSAGE ´JABUGUITOS´ WITH FRIED EGGS ON TOP
• 39. FRIED FRESH ANCHOVIES
• 40. SCRAMBLED EGGS WITH MUSHROOMS, BOLETUS AND BL TRUFFLE
• 41. GRILLED FRESH FOIE WITH SWEET WINE
• 42. GRILLED FRESH BABY SQUID
• 43. OCTOPUS COOKED THE GALICIAN STYLE
• 44. BIG PRAWNS IN OLIVE OIL WITH SPICY PEPPER AND GARLIC
• 45. GRILLED SCALLOPS WITH GREEN SAUCE OR SWEET WINE

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MAIN DISHES

MEAT AND POLTRY

• 53. PICKLED PARTRIDGE EXTRA
• 54. PICKLED QUAILS (2 PIECES)
• 55. GALICIAN OX STEAK (400 GR)
• 56. HOMEMADE MEAT BALLS (NOT EVERYDAY)
•  57. SIRLOIN STEAK

FISH

• 58. GRILLED FRESH RED TUNA WITH SWEET WINE
• 59. GRILLED FRESH SWORDFISH WITH VEGETABLES
• 60. GRILLED SEABASS WITH VEGETABLES

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DESSERTS

• HOMEMADE CAKES / WITH ICECREAM
• FRESH FRUITS
• ICE CREAM

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