CASA BLAVA
CARTAS
CONTACTO
IDIOMAS
WITH SPINACH, CATALAN SAUSAGES, PINE NUTS AND ITS VINAIGRETTE
WITH ARUGULA, DRIED TOMATOES AND WHITE TRUFFLE OIL
WITH CAPERS, FRESH 'MATÓ' AND VIRGIN OLIVE OIL WITH D.O. CATALAN
ON TOMATO TARTAR, OLIVE FROM KALAMATA AND ESCAROLE
FRESH SPROUTS OF SPRING ONION AND SEASONAL TOMATO
(PRICE PER PERSON)
(3 UNITS)
(100 G)
WITH HOMEMADE BRAVA SAUCE OF TOMATO AND IBERIAN, 'ALL I OLI' AND SPICY OIL
(UNIT)
(UNIT)
(UNIT)
WITH SMOKE OI
WITH CRUNCHY CRUST AND OREGANO
(2 UNITS)
(2 UNITS)
WITH CREAMY YOLK AND HOMEMADE TOASTS
WITH RIB, CHICKEN, BUTIFARRA AND BEAN PERONA
WITH SQUID, CUTTLEFISH, PRAWNS AND SAFFRON
CON BECHAMEL, SETAS Y TIERRA DE PARMESANO
GRATIN WITH TRUFFLED CHEESE
MADE IN THE COAL OVEN
CON ROMESCO Y MAYONESA DE AJO ASADO
WITH CREAMY AVOCADO AND WASABI CAVIAR
WITH GARLIC MOUSELINE
(400 G). AT 65ºC WITH JUICE, WITH ROASTED POTATOES AND "PIQUILLO" PEPPERS
BAKED ROAST WITH MASHED POTATO AND ITS JUICE
(200 G)
LOW TEMPERATURE
(200 G)
(5 PIECES)
(300 G)
WITH ROMESCO SAUCE
ALL I OLI, CHIMICHURRI OR ROMESCO
PER DINNER
