
Cold starters and Carpaccios

-
Avocado with prawns
house style.
-
Carpaccio of filletsteak
-
Carpaccio of salmon
-
Carpaccio of tuna fish
-
Ceviche of white fish
-
Marinated salmon
with green salad, avocado and pickle dressing.
-
Prawn cocktail
-
Varied cheese board
-
White fish
with salad, avocado, tomato and pickle dressing.

Salad dishes

-
Green salad with cured “Serrano” ham
tomato, avocado, roasted peppers, chives, nuts and “tumaca” dressing.
-
Green salad with fresh cheese
avocado tomato, basil, chives and dressing.
-
Green salad with fruit
tomato, avocado, white asparagus, chives, nuts and Cumberland sauce.
-
Green salad with marinated salmon
prawns, tuna, tomato, avocado, chives and roquefort sauce.
-
Green salad with partridge
avocado, tomato, nuts, white asparagus, chives and vinaigrette sauce.
-
Green salad with tuna
white fish, tomato, avocado, chives and pickle sauce.

Warm starters

-
Bread with tumaca and serrano ham
-
Canarian potatoes
with mojo.
-
Chef’s home-made croquettes
-
Deep-fried small green capsicums
-
Frog’s legs “Extremeñas”
-
Mussels in “Marinera” sauce
(12 pieces).
-
Prawns with mushrooms
-
Sizzling spicy garlic prawns
-
Snails “Don Quijote”
(6 pieces).
-
Spicy “Chistorras” sausages
with cider sauce “Grimsey”.
-
Warm garlic bread “Don Quijote”

Cream soups and Pasta

-
Cream vegetable soup
-
Fish and shellfish cream soup
-
Tagliatelle Arrabiatta
with tomato sauce, onion, spicy chilli, mushroom and basil.
-
Tagliatelle Carbonara
with onion, ham, egg and fresh cream.
-
Tagliatelle with salmon
prawns, mushrooms, onion, fine herbs and cream.
-
Vegetable gratin
(lasagna).

Tartar

-
Salmon tartar
-
Steak tartar
-
Tuna tartar

Flambed dishes

-
“Corner” filletsteak
whith onions and mushrooms sauce.
-
Farm chicken
with curry sauce.
-
Farm chicken
with prawns and sauce.
-
Porc fillet
with five pepper sauce.
-
Rice “Señorito”
(to order one day in advance).
-
Strips of fillet steak “Stroganoff”

Meat and Poultry

-
Chicken tenderloin
in five pepper sauce.
-
Home-made meatballs
with rice.
-
Magret of duck
with Cumberland sauce.
-
Partridge “Segoviana”
(Ragout).
-
Quails “Corner”

Specialties

-
Chateaubriand
with bearnes sauce (2 pers).
-
Entrecôte
“Villagodio”. (350gr).
-
Fillet steak
in five pepper sauce.
-
Fillet steak
with roquefort sauce.
-
Fillet steak
in redwine sauce.
-
Fillet steak
“Puerto Rico” (2 pers).
-
Rabbit
in white wine sauce.
-
Veal ossobuco
“Don Quijote”.

Fish and seafood

-
Codfish fillet
“Marinera” sauce.
-
Fillet of gilthead “Dorada”
with prawns in menier sauce.
-
Fillet of sole
with prawns in white wine sauce “Smith”.
-
Hake fillet
with prawns “Don Quijote”.
-
King size prawns
in whisky sauce.
-
Mixed fish and shellfish
from the fryng pan.
-
Salmon fillet
with fine herbs sauce.
-
Squid delicatessen “andaluz”
-
Suprême of hake
and salmon with basil in white sauce.
-
Tataki
Tuna fish.
-
Zarzuela of fish and shellfish
in “Marinera” sauce.