Tram-Tram

1. Homemade foie terrine.

Small portion 3/4.

2. Oysters from Pléiade Poget, Normandy

Natural € 4.00 u. and "Bloddy Mary" € 5.00 u.

3. Galician diving knives

hazelnut chamomile glaze.

4. Prawn tartare from Palamos

with avocado and mushroom duxelle.

5. Sauteed chanterelles with botifarra de perol

from Can Rovira de Segas.

6. Gypsy omelette (open) with autumn mushrooms

7. Gypsy cod torilla

with padron peppers and piparras.

1. Casserole of tripe and veal foot

with chickpeas.

2. Creamy mushrooms with egg at 62º and thyme air

1. Creamy rice with lobster, cuttlefish ...

(2 pers.)

2. Jig squid

With its filling and venere rice.

3. Cod with ratatull

its pil-pil and basil oil.

1. Pigeon rice a la llauna with time mushrooms

2. Pintada cannelloni, truffled béchamel, asado juice

3. Suckling pig DO Segovia with potato gratin

4. Pyrenean suckling lamb fondant

with sauteed cereals and mushrooms.

1. Fresh cheese, zucchini and vanilla tomato ice cream

2. Baba with rum

with candied pineapple and vanilla chantilly.

3. Figs

with burnt rosemary foam.

4. Vineyard peach

roast with cinnamon ice cream.

5. Chocolate coulant

with cinnamon ice cream and coffee cream.

1. Foie terrine \ "Micuit \"

made by us

2. Christmas soup

Galets i pilota

3. Cannelloni from Festa Major

Asado of three meats, truffled béchamel

4. La Cajola peasant chicken. Ecological in demi-deuli, or semi-mourning.

Boneless, between the skin and the truffle meat, in the center foie gras, cooked at a low temperature, accompanied with a sumptuous cooking sauce and vegetables

5. Angus beef roast beef

with old mustard, with its cooking juice, accompanied by mashed potatoes

6. Segovia suckling pig

(label of origin) with gratin potato and Puigcerdà pear compote. A Tram-Tram classic.