Los Cántaros Salad

Crab Tartare
with soft mustard and apples

Salmon Carpaccio
Fresh Mushrooms on an open sandwich, flambéed in Creamy Sauce

Pumpkin Cream with cubes of Manchego

Flambéed King Prawns
with soft curry and raisins

Salmon nests
Creamy sauce with noodles

Fish Brochette, Pineapple and Avocado Cocktail
Depending on stock

Quails Supreme
boned and stuffed with raisins, foie, onion,
minced Guineafowl meat with a Port Wine Sauce.

Guineafowls stuffed with foie and raisins
(Poultry, with thin and tasty meat)

Quails and Foie Millefeuille
with Malaga Sauce

Iberian Pork Flan
with a bed of Foie and Malaga Wine Sauce

Ox Tail
boned in crepinette and sauce

Chicken Vol Au Vent

Iberian Sirloin
Bearnaise Sauce (tarragon), Pepper, Mustard, Cheese

Lamb Confit
White Port Sauce

Avila Tournedos
grilled with sauce to your taste

Fresh Salmon
with Hollandaise Sauce

“Los Cántaros” Gilt-head bream

Monkfish Papillote

Spring Chicken with thyme and White Wine
(young chicken in the oven)

Orange Duck Magret

Chicken Casserole
with Asparagus, Cream and Rice
(Belgium Speciality)

Chicken Brochette
Indonesian Sauce

“Napoleon” Chicken Supreme
Chicken Breast with Lemon, Orange and Cointreau Sauce

“Lisbon” Chicken Supreme
with Cream, Charlottes, Tomato, Tarragon

“Malaga” Shoulder of Suckling Goat