The Menu
Full Portion | ||
Traditional salmorejo, crispy avocado roll and prawns | 15€ | |
Vegetable stew from the LC orchard | 16€ | |
Seafood gele, shrimp from Santa Pola | 19€ | |
LC Artichoke, cured egg yolk and Joselito ham | 16€ | |
Caesar salad with anchovy and Parmesan cheese | 15€ | |
LC salad of artichokes, white asparagus and leeks | 18€ | |
Tomato from Tudela and albacore in escabeche salad | 19€ | |
Full Portion | ||
Cod omelette with eggs from Mos | 14€ | |
Joselito ham croquettes | 12€ | |
Joselito 'abanico' empanadas | 12€ | |
Fried egg from Mos, LC mushrooms, papada Joselito (cured pork jowl) and potatoes | 14€ | |
Baby broad beans LC, Joselito ham, egg from Mos and creamy mashed potato | 12€ | |
Iberian ravioli with chorizo Joselito sauce | 20€ | |
Charcuterie potato salad | 12€ | |
Crispy king prawn and avocado | 19€ | |
Full Portion | ||
Joselito ham Vintage 2015 | 22€ | |
Lomo Joselito | 14€ | |
Coppa Joselito | 14€ | |
Chorizo Joselito | 8€ | |
Salchichón Joselito | 8€ | |
Joselito Universe | 19€ | |
Full Portion | ||
Joselito Trilogy: Pluma (feather cut), Presa (shoulder cut) and Secreto (shoulder steak) | 29€ | |
Pluma Joselito (feathert cut) | 24€ | |
Presa Joselito (shoulder cut) | 20€ | |
Secreto Joselito (shoulder steak) | 19€ | |
Joselito meatballs | 23€ | |
Crispy suckling pig, pickled strawberry sauce | 24€ | |
Beef sirloin steak tartare | 28€ | |
Galician beef ribeye | 46€ | |
To accompany the meat: mustard sauce | ||
Full Portion | ||
Bluefintuna tartare, coriander ice cream | 30€ | |
Wild hake, tartar sauce, lamb's lettuce | 24€ | |
Cod Biscayne-style | 22€ | |
Catch of the day | S/M | |
Full Portion | ||
Mashed potatoes | 4€ | |
Fries | 4€ | |
Salad | 4€ | |
Piquillo peppers LC | 7€ | |
Full Portion | ||
NY Cheesecake | 6€ | |
Mango mousse cake | 6€ | |
Chocolate cake and fondant | 6€ | |
Caramelized French toast and cinnamon ice cream | 8€ | |
Manchego cured cheese | 12€ | |
Bread service - 2€ | ||
APPETIZERS |
Foie gras sponge |
Joselito ham churro |
Traditional salmorejo, crispy avocado roll and prawns |
MAIN DISHES |
Seafood gele, shrimp from Santa Pola |
Iberian ravioli, Porto sauce |
Grilled octopus, ponzu sauce |
Cantabrian wild hake, sake and ginger sauce |
Crispy suckling pig, strawberry sauce and hoisin |
DESSERT |
Creamy rosemary, lime frost and red berries |
Caramelized French toast and cinnamon ice cream |