Starters and salads for Formentera food lovers
Bread with aioli and olives |
White anchovies in vinegar |
Gourmet anchovies |
5J vitola negra ham |
Gazpacho |
Padrón peppers |
Green salad (lettuce, tomato, carrots, cucumber and olives) |
House salad (lettuce, onion, avocado, endives, white asparagus, tuna, egg, carrots, tartar sauce, olives and cucumber) |
Juan y Andrea salad (melon, avocado, shrimp, salmon caviar and spicy sauce) |
Warm goat cheese salad |
Lobster salad |
Avocado with balsamic vinegar |
Avocado with shrimp |
Fresh burrata with confit tomato and wild rocket |
Salmon tartare |
Mediterranean bluefin tuna tartare |
1 dozen Gillardeau nº3 oysters |
½ dozen Gillardeau nº3 oysters |
Carpaccio of fresh shrimp from the Formentera docks with citrus vinaigrette |
Amberjack carpaccio |
Trio of carpaccio (shrimp, amberjack, octopus) |
Fish and seafood
Fresh Formentera shrimp or langoustines (grilled or in garlic) |
Cleaver wrasse |
Galician clams a la marinera or in garlic |
Mussels a la marinera or steamed |
Calamari grilled or breaded |
Breaded white anchovies |
Breaded baby cuttlefish |
Chargrilled octopus with courgette and pumpkin parmentier |
Tuna tataki with dashi reduction |
Fresh sole |
Grilled sea bass |
Minimum 2 servings, ask your server
Selection of fried tapas (Shrimp, wrasse, anchovies, calamari, Padrón peppers) |
Lobster stew |
Lobster with garlic and fried egg |
Grilled local lobster |
Sea bass or gilt-head bream grilled or cooked in salt |
Formentera fish of the day (ask your server) |
Baked fish (ask your server) |
Rice and pasta
Fresh spaghetti with sea food |
Fresh spaghetti Bolognese |
Minimum 2 servings, ask your server
Linguini with lobster |
Mixed paella with meat and fish |
Mixed paella with seafood and fish |
“Blind” paella |
Black rice |
Fideuá |
Paella or fideuà with lobster |
Kosher paella with fresh fish |
Meat
Grilled Black Angus sirloin |
Cubes of Black Angus entrecôte |
Black Angus entrecôte tagliata |
Premium Chilean Wagyu sirloin 330 g |
Shoulder of suckling Iberian lamb |
Duck magret with Parmesan and saffron risotto |
Children’s menu
Breaded chicken fingers |
Burger |
Rigatoni Bolognese |
Bread with aioli and olives |
White anchovies in vinegar |
Gourmet anchovies |
5J vitola negra ham |
Gazpacho |
Padrón peppers |
Green salad (lettuce, tomato, carrots, cucumber and olives) |
House salad (lettuce, onion, avocado, endives, white asparagus, tuna, egg, carrots, tartar sauce, olives and cucumber) |
Juan y Andrea salad (melon, avocado, shrimp, salmon caviar and spicy sauce) |
Warm goat cheese salad |
Lobster salad |
Avocado with balsamic vinegar |
Avocado with shrimp |
Fresh burrata with confit tomato and wild rocket |
Salmon tartare |
Mediterranean bluefin tuna tartare |
1 dozen Gillardeau nº3 oysters |
½ dozen Gillardeau nº3 oysters |
Carpaccio of fresh shrimp from the Formentera docks with citrus vinaigrette |
Amberjack carpaccio |
Trio of carpaccio (shrimp, amberjack, octopus) |
Fresh Formentera shrimp or langoustines (grilled or in garlic) |
Cleaver wrasse |
Galician clams a la marinera or in garlic |
Mussels a la marinera or steamed |
Calamari grilled or breaded |
Breaded white anchovies |
Breaded baby cuttlefish |
Chargrilled octopus with courgette and pumpkin parmentier |
Tuna tataki with dashi reduction |
Fresh sole |
Grilled sea bass |
Minimum 2 servings, ask your server
Selection of fried tapas (Shrimp, wrasse, anchovies, calamari, Padrón peppers) |
Lobster stew |
Lobster with garlic and fried egg |
Grilled local lobster |
Sea bass or gilt-head bream grilled or cooked in salt |
Formentera fish of the day (ask your server) |
Baked fish (ask your server) |
Fresh spaghetti with sea food |
Fresh spaghetti Bolognese |
Minimum 2 servings, ask your servero
Linguini with lobster |
Mixed paella with meat and fish |
Mixed paella with seafood and fish |
“Blind” paella |
Black rice |
Fideuá |
Paella or fideuà with lobster |
Kosher paella with fresh fish |
Grilled Black Angus sirloin |
Cubes of Black Angus entrecôte |
Black Angus entrecôte tagliata |
Premium Chilean Wagyu sirloin 330 g |
Shoulder of suckling Iberian lamb |
Duck magret with Parmesan and saffron risotto |
Breaded chicken fingers |
Burger |
Rigatoni Bolognese |