CHARCOAL-GRILLED GREEN ASPARAGUS WITH A FINE SWEET POTATO CREAM
A CHARCOAL-GRILLED AUBERGINE WITH BURRATINA CHEESE AND BEANS'S HUMMUS FROM SANTA PAU
“MUSSOL'S BRAVAS” SPICY POTATOES
“COCA” BREAD FROM CAL MOSSÉN
CHARCOAL-GRILLED PUMPKIN WITH ORANGE CREAM AND ITS ROASTED SEEDS
GRILLED COD WITH SAMFAINA AND CHERRY TOMATOES
OXTAIL WITH TRUFFLED PARMENTIER AND A MONTSANT'S RED WINE SAUCE
“RECAPTE COCA” TOPPED WITH BURRATA, TOMATO, FRESH HERBS, PINE NUTS AND PESTO
IN STONE-GRILLED RIB-EYE STEAK (800G)
GRILLED AVOCADOS WITH GUACAMOLE CREAM AND “PICO DE GALLO”
“CAP I POTA” WITH CHICKPEAS AND SPICY SAUSAGE
GRILLED MONKFISH TAIL WITH OIL, GARLIC, CHILLI AND “AL CALIU” BABY POTATO
RICE WITH VEGETABLES, MUSHROOMS AND A TOUCH OF ROMESCO SAUCE
MUSSOL’S SALAD WITH LETTUCE AND ENDIVE, DEAD ARAGON’S OLIVES, TOMATO AND A PICKLE’S VINAIGRETTE
“RECAPTE COCA” TOPPED WITH AVOCADO, PUMPKIN, COURGETTE GOAT CHEESE AND TOASTED PINE NUTS
IBERIAN WITH MUSSOL’S FRIES, SALAD BOWL AND HOMEMADE BARBECUE SAUCE
“CATALANET” DESSERT
CAVA AGUSTÍ TORELLO MATA RESERVA
A SELECTION OF CHARCOAL-GRILLED VEGETABLES WITH VIRGIN OLIVE OIL
