Mallorca Specials for Easter

Appetizer. Pulpo gallega. Octopus steamed and topped with smoked paprika and Spanish olive oil

Flambee proteguese. Portuguese sausage flambeed at the table

From the Land

Cabrito- baby goat cooked for four hours in a port wine reduction

Lamb shank with Lima Beans and bacon

Stuffed pork tenderloin in piquillo pepper reduction stuffed with jamón cerrano and montchego cheese

from the sea

Fresh Swordfish. Grilled blacked ir Bilbiana style with shaved garlic spanish olive oil and smoked Spanish paprika

Stuffed Salmon. Salmon stuffed with mascarpone cheese shrimp scallops and crab meat topped with lemon sauce.