Enoteca 1918 Club

Free-range eggs with black truffle, potato foam and parmesan chips.

Octopus with black garlic potato puree, fried kale and smoked pepper sauce.

Ravioli filled with mushrooms and parmesan with fresh truffle.

Sea bass fillets with fregola pasta and cuttlefish.

Tomahawk served with potatoes and Padrón peppers.

Wild fresh fish with vegetables and potatoes.

75% cacao semifreddo with Suau Mallorcan brandy.

Padrón peppers with paprika.

Red prawns with black garlic, cherry tomatoes and dried tomatoes.

Scallops with passion fruit, guanciale, celeriac puree and purple potatoes.

Bread basket with alioli.

Octopus with black garlic puree, fried kale and smoked pepper sauce.

Beef tartar with bone marrow, truffle, caviar and aromatic bread.

Seafood pizzetta with fresh truffle and sweet potato puree.

Marinated veal tenderloin tataki with soy, ginger, ponzu sauce, wasabi, sweet potato and mushrooms.

Raw fish platter with oysters, red prawns, tuna tartar, salmon and corvina ceviche.

Fregola pasta with sea bass fillet, cuttlefish and red prawns.

Beef cheeks with red wine, purple potato puree, celeriac and vegetables.

Angus entrecote with pepper and thyme sauce, salad and french fries.

Black Angus tenderloin with bone marrow, mushrooms and french fries.

Tomahawk with potatoes and Padrón peppers.

Mascarpone and hazelnut cream tiramisu.

Pistachio ice cream served with dark chocolate and Amaretto cookies.

Chocolate dessert accompanied by raspberry sorbet and hibiscus.

Vanilla panna cotta with rose flowers, salt, pollen, and orange jam.