IBERIAN COLD CUTS PLATTER
SEABASS CEVICHE with spicy sweetcorn & dried tuna
SPANISH POTATO SALAD with red tuna
CLAMS a la marinera
BALTAZÁR PRAWN PIL-PIL with garlic, chilli, white wine & cherry tomatoes
ANDALUSIAN STEW CROQUETTES
FRIED PADRON PEPPERS with sea salt
ANDALUSIAN CHEESE PLATTER
POTATO CREAM with cripsy bacon and egg cooked at low temperature
ROASTED PEPPER SALMOREJO with egg and iberian ham
BALTAZAR BURGER served with triple cooked chips
BLACK ANGUS SIRLOIN GRILLED IN THE JOSPER OVEN with roasted potatoes
GRILLED SOLE with garlic and caper butter
SALMON COOKED IN THE TANDOOR with vegetable cous cous
SPINACH AND RICOTTA CHEESE SORRENTINO with tenderstem broccoli, creamy pesto & toasted pine nuts
MAGNUM BALTAZÁR with lemongrass parfait & lime
BALTAZAR CHEESECAKE
HOMEMADE ICE CREAM OR SORBET
WARM PEANUT PUDDING with coconut cream & yuzu pineapple
ANDALUSIAN STEW CROQUETTES
BURRATA SALAD
SEABASS WITH CORN AGUACHILE
POTATO CREAM WITH BACON AND POACHED EGG
CHICKEN BREAST COOKED IN THE TANDOOR OVEN
SPINACH AND RICOTTA RAVIOLI
BALTAZAR BURGER
GRILLED SEABASS WITH SAUTÉED BIMI AND CHERRY TOMATOES
BALTAZAR CHEESE CAKE
MAGNUM
CHOCOLATE PUDDING WITH CARAMEL ICE CREAM
ICE CREAM SELECTION
ANDALUSIAN STEW CROQUETTES
BALTAZAR PIL-PIL PRAWNS
POTATO SALAD WITH RED TUNA AND PRAWN DASHI EMULSION
FRIED PADRON PEPPERS
NATIONAL SIRLOIN GRILLED IN THE JOSPER OVEN
OR
GRILLED SEABASS, VEGETABLES AND GREMOLATA
BALTAZAR CHEESE CAKE