Grand Javier Aranda Menu

The current GREAT MENU JAVIER ARANDA recounts the complete study by our chef and his team of the jewels of the season. With the best raw materials and carefully preparation techniques, at this menu you can taste a compilation of all the dishes that have been worked on prior to launch.

Welcome snacks

Seasonal handcrafted Kombucha

Asturian fava bean coca with ¨compango¨

Summer truffle brioche and carpaccio of Galician blonde cow Dry Aged 45 days

¨Gilda¨ with cured mackerel, green tomato sorbet and piparra spaghetti

Créme fraîche fritter with trout roe and crispy skin

Red tuna tartare from Almadraba on its own bone and Oscietra caviar

Bread Pairing with Castillo de Canena extra virgin olive oil, Échiré butter, and vegetable chips

Vegetable Sequence

Cauliflower flan and Oscietra Caviar

Braised green asparagus, shallots, pearls of idiazabal cheese and bitter orange miso

Tortellini of snails madrileña style, toasted celery cream and aerated white butter

Marine Sequence

Scottish 000 crayfish and champagne sauce, beurre blanc and tarragon essence

Smoked eel and roasted chicken ¨gazpachuelo¨, chanterelle duxelle, foie gras and chestnut crémeux

Sepionets de Palamós, pesto de aromáticas sobre aguachile de codium y cristales cálcicos

Low temperature razor and black caper butter

Line-caught hake, parsnip purée, vegetable chromatic display, and apple-fennel foam

Red mullet, seaweed and cockles crémeux, quinoa, kale crystals and citrus gelée

Earth Sequence

Confit farm egg yolk, foie gras, and button mushroom stew with Port wine

Suckling pig roasted at low temperature, zucchini cannelloni and mediterranean flavors

Roe deer loin osmotized in Madrilenian stew and oak wood smoke, strawberries chutney, spices and cocoa

or

Wild wood pigeon, Jerusalem artichoke cream, pickled eggplant and gnocchi

Sweet Sequence

Charred pineapple, palo cortado foam, roasted pineapple sorbet, mint and basil pesto

90% Piura cocoa mousse, coffee namelaka, and roasted corn ice cream

Our handmade and authentic Petit Fours selection

Grand Javier Aranda Menu

Welcome snacks

Seasonal handcrafted Kombucha

Asturian fava bean coca with ¨compango¨

Summer truffle brioche and carpaccio of Galician blonde cow Dry Aged 45 days

¨Gilda¨ with cured mackerel, green tomato sorbet and piparra spaghetti

Créme fraîche fritter with trout roe and crispy skin

Red tuna tartare from Almadraba on its own bone and Oscietra caviar

Vegetable Sequence

Cauliflower flan and Oscietra Caviar

Braised green asparagus, shallots, pearls of idiazabal cheese and bitter orange miso

Tortellini of snails madrileña style, toasted celery cream and aerated white butter

Marine Sequence

Scottish 000 crayfish and champagne sauce, beurre blanc and tarragon essence

Smoked eel and roasted chicken ¨gazpachuelo¨, chanterelle duxelle, foie gras and chestnut crémeux

Sepionets de Palamós, pesto de aromáticas sobre aguachile de codium y cristales cálcicos

Low temperature razor and black caper butter

Line-caught hake, parsnip purée, vegetable chromatic display, and apple-fennel foam

Red mullet, seaweed and cockles crémeux, quinoa, kale crystals and citrus gelée

Earth Sequence

Confit farm egg yolk, foie gras, and button mushroom stew with Port wine

Suckling pig roasted at low temperature, zucchini cannelloni and mediterranean flavors

Roe deer loin osmotized in Madrilenian stew and oak wood smoke, strawberries chutney, spices and cocoa

or

Wild wood pigeon, Jerusalem artichoke cream, pickled eggplant and gnocchi

Sweet Sequence

Charred pineapple, palo cortado foam, roasted pineapple sorbet, mint and basil pesto

90% Piura cocoa mousse, coffee namelaka, and roasted corn ice cream

Maridaje

Pairing

Pairing

Pairing

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