TAPAS

-White Miso soup with Foie Gras and Truffles. “ Hot or Warm”.

-Little Rioja Sausages with Tempranillo Red Wine, Honey and Chili

- Homemade Croquettes, made of Roasted Chicken or Seasonal Fish

- Chicken drumsticks “ KARAAGE” style

- Iberian Pork Jowl cooked at low temperature with Sobrassada, Honey and Crispy Bread

-Sauteed Prawns with Green Curry , Coconut milk and Red Miso

- Warm Ceviche with Tiger’s Milk and Brunoise Papaya

- MiCuit Foie Terrine filled with dried Figs in syrup and spiced bread.

- Patatas Bravas “ Arrugadas” at José’s Style: spicy cooked potatoes with sauce.

- Salmon Tartar with Golden Apples, Fennel bulb and Avocado.

- Mediterranean Bluefin Tuna with Wakame seaweed, Chives and Shallots.

- Chicken Gyozas

- Mixed Vegetables Gyozas

- Sauteed Vegetables nest

- Grilled Octopus leg with “Patatas a lo pobre”, fried sliced potatoes with onion, De la Vera Paprika and Lime

-Nachos with Black Beans, beef, Jalapeño Chili, Brunoise Tomato, Peppers and homemade Guacamole with Coriander.

-TAPAS NUNU , 3 Tapas to be choosen

SALADS

-Mozzarella cheese filled with avocado and anchovies from the Cantabrian Sea, Mango Balsamico Vinegar and a Tomato Carpaccio.

-Mixed Salad of the house.

“ Eisberg, fresh fruit, crispy Bacon, Palm hearts, homemade Rose Sauce, Cherry Tomatoes and Idiabazabal snow

- Laura’s salad:

Baby leaf lettuce, red onion, black olives, carrot, boiled egg, boiled potatoes , beans, basil and tuna with olive oil.

PASTA

-Black Tagliatelle nest with Salmon Dices , Dill Sauce, Green Tea and roasted Cashews.

-Gnoquis with Ricotta cheese, pear and nuts.

-Rigatoni at Llum’s Style: with leek, Ham, and Tomatoes-cream sauce

RICE

-Shellfish rice at portuguese style

-Oxtail rice

 

MARISCOS

-Lobster

-Norway Lobsters

-Steam Mussles with Sake

-Clams at the Portuguese Style

-Razor Clams

-Boiled Edible Crab

-Grilled Sóller Shrimps

- SELECTION OF SHELLFISH FOR TWO PEOPLE

CARNE

-Confited Duck Kebab

-Suckling Pig terrine in their land with Carrot Purée and tangerine

-Grilled Entrecote from “La Finca” with slow roasted potatoes

-Chicken Skewer marinated with Arabian Spices and Basmatic Rice

EXTRA GARNISH

- Spaguetti with olive oil from Soller

-Mini salad

-Mini vegetables

-Mini truffled or smoked vergetables

-Mini fries

-Mini Truffeld French fries

-Mini Tomatosalad

FOR CHILDREN ALL DISHES ALSO HOME MADE!

-Chicken Nugets with french fries

-Spagueti bolognese

- Spaguetis with butter

- Chicken Croquettes with fries

-Grilled Chicken with french fries

POSTRES

-Pure Love: cherries , white chocolate and vanilla

-Essence of Sóller- faux Orange

-Cocoa’s Origin: Chocolate textures 70%

-Aghali: Cocktail of exotic fruits

-Glass Japan- Mallorca: Chocolate, tangerine and ginger.

-Creamy Lemon cup

-Ferrero 2.0: Chocolate with milik, hazelnut and caramel

-Best of Mallorca: Almonds, sobrasada and honey.

-Cheeses with their garnish