Montia menu
We detail our menus for these days.
Durum wheat bread, pumpkin, ciabatta, rye and serrana
Abantos Workshop, San Lorenzo del Escorial
Goat’s Butter La Cabezuela, Fresnedillas de la Oliva
Shallot omelette
Wood Pigeon Pâté Biscuit
Snail toast
Cucumber, almond and smoked sardine
Seta de ostra
Trompeta negra, sepia y aceituna negra
Garlic-Style Perch with Mushroom Garum
Chanterelle, butter and saffron
Hare à la Royale with Boletus Mushrooms
Perfect Egg Yolk, Trout Roe and Wild Mushrooms
Ciervo, bellota y níscalo
Spinach Salad with Cheese Ice Cream
Porcini pepito
Beefsteak Fungus and Wild Bitter Almond
Wild river eel, sloe berry liqueur (pacharán) and pine nuts.
115€
PAIRING +58€
FULL PAIRING +70€
Durum wheat bread, pumpkin, ciabatta, rye and serrana
Abantos Workshop, San Lorenzo del Escorial
Goat’s Butter La Cabezuela, Fresnedillas de la Oliva
Shallot omelette
Wood Pigeon Pâté Biscuit
Snail toast
Cucumber, almond and smoked sardine
Seta de ostra
Trompeta negra, sepia y aceituna negra
Garlic-Style Perch with Mushroom Garum
Chanterelle, butter and saffron
Hare à la Royale with Boletus Mushrooms
Perfect Egg Yolk, Trout Roe and Wild Mushrooms
Ciervo, bellota y níscalo
Calluses
More calluses
Spinach Salad with Cheese Ice Cream
Porcini pepito
Beefsteak Fungus and Wild Bitter Almond
Wild river eel, sloe berry liqueur (pacharán) and pine nuts.
130€
PAIRING +65€
FULL PAIRING +78€
(Este menú XXL requiere reserva a las 14:00 h, para el almuerzo, y las 21:00 h, en las cenas, y de esta manera disponer del tiempo necesario para disfrutar de la experiencia).
Durum wheat bread, pumpkin, ciabatta, rye and serrana
Abantos Workshop, San Lorenzo del Escorial
Goat’s Butter La Cabezuela, Fresnedillas de la Oliva
Shallot omelette
Wood Pigeon Pâté Biscuit
Snail toast
Cucumber, almond and smoked sardine
Mushroom Oyster
Chanterelle, butter and saffron
Garlic-Style Perch with Mushroom Garum
Green beans, pork crackling and lovage
Hare à la Royale with Boletus Mushrooms
Perfect Egg Yolk, Trout Roe and Wild Mushrooms
Suckling pig belly and rosehip
Pigeon in its jus with red cabbage
Wild boar rice
Calluses
More calluses
Spinach Salad with Cheese Ice Cream
Porcini pepito
Beefsteak Fungus and Wild Bitter Almond
Wild river eel, sloe berry liqueur (pacharán) and pine nuts.
145€
MARIDAJE +80€
MARIDAJE FULL +90€
Miércoles, jueves, y viernes
Centeno, maíz, semillas y serrana
Obrador Abantos, San Lorenzo del Escorial
Goat Butter
The Cabezuela, Fresnedillas de la Oliva
Shallot omelette
Wood Pigeon Pâté Biscuit
Snail toast
Cucumber, almond and smoked sardine
Mushroom Oyster
Chanterelle, butter and saffron
Garlic-Style Perch with Mushroom Garum
Green beans, pork crackling and lovage
Suckling pig belly and rosehip
Spinach Salad with Cheese Ice Cream
Wild river eel, sloe berry liqueur (pacharán) and pine nuts.
80€
MARIDAJE +40€
MARIDAJE FULL +48€
The appetizers in the pairing are served accompanied by craft beer.
The pairing courses (eight on the Montia menu and ten on the Montia XL menu) accompany the dishes and desserts.
The full pairing also includes four wine passes with interludes.
En el menú corto de entre semana, serán 6 los pases del Maridaje y 8 en el Full Maridaje.
