Restaurante Oleum (Cardápio)

Forret

Prawns and avocado, veil of green apple and fennel, juice of roasted tomato

Cherry gazpacho, smoked cheese, marinated sardine and pistachios

Ventresca of marinated tuna, honeymelon and chilled almond soup

Carpaccio of marinated beets, strawberries, kefir, nuances of orange and flowers

Beef sirloin carpaccio, Cipriani sauce, summer truffle and Parmesan

Acorn fed Iberian ham 50 gr. served with crispy bread and ramallet tomato

Creamy rice with spinach, codfish kokotxas and pine nuts

Chargrilled duck foie gras, pear and rice broth with sea lettuce

Beef tartar, cured yolk, fried cassava and watercress emulsion

Hovedret

“Pluma” of iberian pork, canarian mojo, sweet potato puree, roasted eggplant, yogurt and mint

Loin of lamb, olives and herbs with spicy pumkin and shitake mushrooms

Chargrilled beef sirloin steak, anchovy parmentier and Catalan ‘escalivada’ of roasted vegetables

Sea bass, sauteed squid, smoked corn puree, vegetables and chive emulsion

Tuna loin grilled with charcoal, green tomato and tarragon sauce

Beef chateaubriand 600 g served with Béarnaise sauce, vegetables and sautéed potatoes

Lumagorri farm chicken 2 kg with “Ras el Hanout”, olives and preserved lemon, buttered mashed potatoes and green salad

Dessert

Eclaire of salted caramel and Capuccino ice cream

Green tea cake, white chocolate flan and apricot sorbet

Strawberry soup, yogurt sorbet, lime-lemon and pistachio

Passion fruit cheese cake

Selection of five national cheese

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