Bar Ferdinand Menu

Port grape conserva.

Shishito peppers, spicy tomato sauce and aioli.

Roasted tomato chili sauce.

With sherry, spinach and hazelnuts.

With crispy pigs ears.

Cucumber and chili oil.

Haricot vert, manchego and mustard vinaigrette.

Blood orange, avocado and oil cured olive.

Honey and pine nuts.

Shrimp, garlic and olive oil.

Rosemary and orange zest.

Horseradish, celeriac and apple slaw.

Pork belly, lettuce and tomato.

Pistachio vinaigrette.

Orange, paprika and roasted scallions.

With potatoes panadero.

Citrus salad.

With brandade and truffle almond vinaigrette.

With shellfish, chicken and chorizo.