CUrrent Menu

Mixed salad  “Son Amoixa |  Almond vinaigrette 8

       8,- small

     13,-  big

Mixed Salad | Fennel with Orange | Pine Nuts 3

       9,- small

 15,-  big

Garden salad | Crispy chicken | Avocado | Mango | Tartar sauce 8/6/5/4

      12,- small

      16,-  big

Vegetables

 18,- p. P.

Mixted 3/7

 25,- p. P.

Seafood 7

     30,- p. P.

Bogavante 3/7  Not included in HP      

     M.P

Pasta Aglio e Olio 4/6

 13,-

Vegetarian “Son Amoixa” ceviche of mango, avocado | Brunoise vegetables 11

 14,-

Beetroot carpaccio | Burrata with pesto 6/8

 15,-

Mallorcan-style chickpeas

 15,-

Risotto with confit mushrooms | Fresh basil | Taleggio cheese 6

 18,-

Noodles with sautéed prawns and vegetables in ponzu

Peanut paste 10/6/11/7

22,-

Salmon Fillet | Curry Crust | Mango-Coconut Chutney

Wok Vegetables | Sweet Potato Purée 2/3/4/6/11

26,-

Grilled Sea Bass | Sautéed Vegetables | Romesco Sauce | Citrus Foam  3/4/11

26,-

Wild corvina | Panko and pistachio crust | Creamy parmentier

Wok vegetables 4/6/10/11

27,-

Roast free-range chicken cannelloni | Confit mushrooms    Truffle 6/4

20,-

Grilled Iberian Pluma | Mandarin-Honey Jus | Udon Noodles  Miso Broth 2/4/5/8/11/12

29,-

Rack of Lamb | Port Sauce | Potato millefeuille | Turned Vegetables 8/10

32,-

Beef Tenderloin | Pedro Ximénez Sauce | Truffle Purée | Rosemary Vegetables 4/6/13 hp suplement:5,-

33,-

Chateaubriand 6/5 (mínimum 2 persons) hp suplement:7,-

35,- p. P.

Homemade Ice Cream/Sorbet 5/6/10

3,- /Scoop

Variation of sorbets

9,-

Chocolate & caramelised hazelnut semi-sphere “Son Amoixa” 4/6/8/5

10,-

Cheesecake with mint and fennel biscuit base | White chocolate and mint liqueur glaze 4/5/6

10,-

Ensaimada in Various Textures | Crème Brûlée Ice Cream 4/5/6

11,-

Dark chocolate coulant | White chocolate cream | Pistachio praline 4/5/6/8

12,-