COLD APPETIZERS
PICKLED SARDINES
“CAP I POTA” WITH FRENCH DRESSING
KIND OF WHITE ANXOVY WITH VINEGAR
“ESCALIVADA” (GRILLED RED PEPPER, ONION AND EGGPLANT)
ACORN HAM
| SALMON SOLE GROUPER FILLET PRAWNS CUTTLE FISH RAZOR SHELL GRILLED TUNA | TUNA WITH SOY SAUCE EMPEROR FISH SQUIDS SARDINES SMALL OCTOPUSES CLAMS COCKLES |
HOT APPETIZERS
HOMEMADE CROQUETTES
SPINACH AND PINENUTSIBERIAN HAMCOD MOUSSEJACKED ARTICHOKES
GRILLED ASPARAGUS
COD
MEATBALLS
FRIED ARTICHOKES
SAUTED MUSHROOMS
“ROVELLONS” MUSHROOMS
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Quim cooks new dishes every day. Ask him! I cook with seasonal produce so I might not be able to serve all you can read in the menu. |
QUIM'S SPECIALITIES:
PRAWNS WITH GARLIC DRESSING BULL TAIL QUIM’S “CALLOS” SMALL SQUIDS WITH GREENS SMALL FRIED SQUIDS SMALL GRILLED SQUIDS
FRIED EGGS WITH “LLANGUETA” SIGNATURE DISH
OTHER SUGGESTIONS WITH EGGS:
FRIED EGGS WITH SMALL SQUIDS FRIED EGGS WITH A PORTION OF ACORN HAM FRIED EGGS WITH FOIE FRIED EGGS WITH MUSHROOMS
