| Menu |
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Cold Starters |
Hot Starters |
| Iberian Ham |
Grilled Goat´s Cheese with a Tomato Marmalade |
| Marinated Salmon in Dill |
Deepfried Camembert with Blackberry Sauce |
| Duckpaté with Tomate Marmalade |
Prawns in Hot Garlic Oil |
| Melon and Ham |
Sauted Baby Beans with Ham and Garlic |
| Pineapple and King Prawn Cocktail |
Caprain Nem´s Stuffed Red Peppers |
| Salmon and Mango Salad |
Octopus - Gallega Style |
| Octopus Salad with Roasted Peppers |
White Prawns in Salt |
| Avocado and Prawn Salad |
Clams in Tomato and Wine Sauce |
| Carpaccio of Ox |
Scrambled Eggs with Cod and Roasted Peppers |
| Carpaccio of Cod |
Grilled Green Asparagus with Balsamic Dressing |
| Gazpacho (only in summer time) |
Grilled Vegetables Nautilus Style |
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Spanish Chicken Soup |
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Spanish Fish Soup |
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Fish Dishes |
Meat Dishes |
| Grilled Swordfish |
Chicken Breast in Apple Sauce |
| Squid prepared in Olive Oil |
Pork Fillet in Puff Pastry with Ham Sauce |
| Sea Bream grilled with Fried Garlic |
Grilled Lamb Chops |
| Stuffed Hake Chef´s Style |
Roast Shoulder of Lamb |
| Cod Fish Nautilus Style |
Duck Breast in Fruit Sauce |
| Grilled Sole |
Pork Fillet in Mushroom and Paté Sauce |
| Monk Fish Chef´s Style |
Entrecote Grilled /roquefort sauce/pepper sauce |
| Monk Fish Marinade in Tomato Sauce |
Fillet Steak Grilled /roquefort sauce/pepper sauce |
| Salmon in Puff Pastry with Caviar Sauce |
Veal Chop |
| Vol au Vent with Monk Fish and Prawns in Cream Sauce |
Grilled Ox T-Bone |
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Desserts |
| Créme Brúlee |
Tiramisú |
| Banana Cheesecake with Toffee Sauce and Toasted Almonds |
Puffpastry Filled with Cream with Hot Chocolate |
| Profiteroles |
Brownie |
| Almond Flan |
White Chocolate Mousse |
| Seasonal Fruits |
Home Made Ice Cream |
| Whisky Tart |
Vienetta |
Mixed Ice Creams |
