EASTER SUNDAY BRUNCH 2017

11 am to 3 pm

 

asparagus and burrata salad, sherry vinaigrette     16

deviled farm eggs, avocado mousse, saffron caviar     14

cheese fritters, black truffle honey     11

pastries: brown sugar muffin, coffee cake, serrano ham and chive scone     16

 

catalan flatbread, fava leaves, manchego, wild mushroom 18

"eggs in a hole", pork belly, brioche     18

duck confit hash, braised red cabbage, poached eggs 20

grilled short ribs, eggs, fingerling potatoes     20

 

patatas bravas, buttermilk alioli     10

buttermilk pancakes, banana, walnut     18

seasonal fruit     8

 

selection of cheeses     30

double chocolate-sea salt cookie and olive oil ice cream sandwich     12

seasonal sorbet     7