Pâté en Croûte
Pâté en Croûte made at Saddle, based on beef, pork, foie, with pumpkin seeds and pistachios. It is accompanied by homemade pickled vegetables. This preparation dates back almost to the Middle Ages and has been present at the great tables in the history of gastronomy. It extols the artisanal work and charcuterie.
Callos tribute to Jockey
Our tripe is a humble tribute to Jockey, the iconic restaurant that occupied the space where we are today for over 60 years. We don’t replicate their recipe, but instead, offer our own version: a stew of tripe, beef feet, and snout, seasoned with sweet and spicy paprika from El Sequero, and enriched with a sofrito of garlic, onion and Iberian pork shoulder.
Selected roasted suckling lamb rack, accompanied by a fricassée of grapes and roasted garlic, pan-fried potatoes, and a jus made from the lamb itself.
Paris-Brest, a French-origin tart made from choux pastry and filled with hazelnut praline mousse. The name comes from a bicycle race between Paris and Brest in 1891, when a pastry chef decided to make a tart in the shape of a bicycle wheel.
Allergens
Celery, egg, gluten, lactose, tree nuts and sulfites.
200 €
In stock
