Starters
| Clams in a marinera or jerez style | |
| Anxovies | |
| Prawn or avocado cocktail | |
| Cannelloni Rossini | |
| Head and leg vinaigrette | |
| Buds with salmon and tuna | |
| Croquettes of the house | |
| Avocado salad | |
| Celery salad | |
| Crocat goat salad | |
| Endive salad | |
| Marinated salmon salad | |
| Special salad of the house | |
| Warm salad of prawns | |
| Xató stile salad and crispy cod | |
| Escalivada | |
| Esparagus in a roquefort style | |
| Esqueixada of cod | |
| Duck Foie micuit, 50 gr. | |
| Gazpacho (in his season) | |
| Serrano ham | |
| Green beans sauteed with ham | |
| Macaroni au gratin | |
| Paella Tritón (at least two people) | |
| Vinaigrette Palm hearts | |
| Peppers with anchovies and tuna | |
| Ghost dish | |
| Octopus in a Galician style | |
| Scrambled eggs with garlic prawns and ham | |
| Smoked salmon | |
| Broth soup | |
| Fish soup | |
| Chees soup | |
| Tuna tartare | |
| Tuna tataki | |
| Omelette to taste | |
| Ventresca tuna with tomato and onion | |
| Vichyssoise (at his season) |
Celery, endive and Roquefort can be at Roquefort (supplement 3,70€)
IVA 10%. Cover charge 2,65€.