Menú de restaurante cipresaia en girona, españa.

Starters

• Pan con tomate: classic Spanish bread rubbed with ripe tomato and drizzled with extra virgin olive oil.
• Anchoas del Cantábrico (6 piezas): premium Cantabrian anchovies served with olive oil, a true delicacy.
• Croquetas de carne asada y jamón ibérico: crispy croquettes filled with roasted meat and Iberian ham in creamy béchamel.
• Navajas del Delta del Ebro: razor clams seasoned with olive oil and a squeeze of fresh lemon.
• Ostras Gillardeau Especiales nº2 al natural: fresh Gillardeau oysters served naturally with the pure taste of the sea.
• Ostras Gillardeau Especiales nº2 con salsa Ponzu y corazón de tomate: oysters complemented by tangy Ponzu sauce and a tomato heart for a refreshing bite.
• Bravas "Viader" (Patatas picantes): spicy potatoes tossed in brava sauce and creamy alioli, a classic tapas favorite.
• Jamon ibérico de bellota: finest acorn-fed Iberian ham, thinly sliced to melt in your mouth.
• Tabla de quesos artesanos: an assortment of carefully selected artisan cheeses to delight your palate.

Mains

• Ensalada de judías verdes con vinagreta de cítricos, habas, champiñones portobello y menta: a refreshing salad of green beans with citrus vinaigrette, fava beans, portobello mushrooms, and mint.
• Sándwich de pastrami con queso comté y bechamel trufada: toasted sandwich filled with smoky pastrami, creamy Comté cheese, and truffle béchamel sauce.
• Carpaccio de pechuga de pato ahumada, salsa hoisin casera, pepino y piel de pollo crujiente: smoked duck breast carpaccio served with homemade hoisin sauce, cucumber, and crispy chicken skin.
• Ceviche de pez limón con aguacate a la brasa y maíz dulce: citrusy lemon fish ceviche with grilled avocado and sweet corn, accented by cilantro.
• Canelón de aguacate con ensalada de cangrejo, mayonesa de plancton y caviar: avocado cannelloni stuffed with crab salad, plankton mayonnaise, and topped with caviar.
• Lubina salvaje con salsa de crustáceos, cítricos, zanahorias y berberechos: wild sea bass served with crustacean sauce, citrus, carrots, and cockles for a seafood lover's delight.
• Vieiras a la plancha con beurre blanc "Pisco", sandía y alcachofa de Jerusalén crujiente: grilled scallops with Pisco beurre blanc, complemented by watermelon and crispy Jerusalem artichoke.
• Tentáculo de pulpo a la brasa con salsa "chimichurri" y algas: charcoal-grilled octopus tentacle served with chimichurri sauce and seaweed.
• Bogavante con salsa de mariscos, apio cremoso, mollejas de cordero crujientes y setas: lobster with rich seafood sauce, creamy celery, crispy lamb sweetbreads, and mushrooms.
• Tartar de solomillo de Wagyu "Santa Rosalía" con tuétano a la brasa y anguila ahumada: Wagyu sirloin tartare with grilled bone marrow and smoked eel, a luxurious and flavorful dish.
• Estofado de faisán con setas y verduras: a hearty pheasant stew with mushrooms and fresh vegetables, perfect for savory comfort.
• Arroz de anguila con panceta ibérica y "Allioli" de azafrán: saffron alioli rice with eel and Iberian pancetta, a rich and flavorful dish ideal for sharing.
• Entrecot de ternera madurada a la brasa con pimientos "Piquillo": charcoal-grilled aged beef entrecote served with sweet Piquillo peppers.

Desserts

• Tarta de la tía con chocolate blanco, yogur y fruta de temporada: a nostalgic cake featuring white chocolate, creamy yogurt, and fresh seasonal fruit.
• Crème Brûlée: classic creamy custard with a perfectly caramelized sugar crust.
• "Xuixo" de Armengol con crema pastelera y chocolate Valrhona: flaky puff pastry filled with pastry cream and rich Valrhona chocolate.
• Tarta de queso "Cipresaia" con praliné de avellanas: signature cheesecake topped with hazelnut praline for a rich nutty finish.

Drinks and Specials