GASTRONOMY  /  LA CARTE

LA CARTE

Celler dels Joglars carte changes with seasons.
Every season has a product, and every product has and ideal period for cooking.
We always use fresh and first-class products, produced very carefully. The result: an imaginative carte.

STARTERS


• Crunchy coca with "escalivada" tartar, foie and king prawns
• Duck & mushroom "rissotto" with "Tou de Surp" cheese
• Mushroom and vegetables packaged with "Ratafia" sausage
• Mushroom cream with bacon scum and seed in a stick.
• Hand pig carpaccio with "Lo Blau" emulsion
• Creamy rice with lobster
• Tepid salad with crunchy pear and camembert cheese with cherry vinaigrette
• Fresh pasta stuffed with walnut pesto, rucola and Parma cheese
• Mushroom "fideuà" with foie dices and "patzaran" caramel sirup
  
  
  
SECONDS


• Toasted suckling pig, 27 h. with pineapple brochette and its own rousted juice
• Sirloin steak veal, with onion marmalade and and foie sausage with dried chesnut
• Colt big steak stone cooked (for 2 people)
• Entrecotte veal with sauted mushroom
• Wild boar civet with "conguitos" and marmalade
• Lamb cooked dice in slow temperature over hummus with "trompetas de la mort" (mushroom) sausage
• Iberic pig sirloin steak with "colmenilla" (mushroom) and "kikos" (toasted corn)
• Foie escalope with mango xutney and laminated bread
• Monkfish back with "orio" and toasted onion pamentier
• Confired cod in low temperature with apple cake and sweet potato
  
  
DESSERTS


• Lleida's apple tattin with milk cream
• Yogourt scum with red fruit emulsion
• Stuffed strawberries with cinnamon icrecream
• White choclate acid soup with lavender sponge cake
• Pistachio cake with violet sorbet and gin syrup
• The After Eight evocation: sponge cake, scum, powder and sorbet
• Variety of Pallars cheeses with a cup of "Ratafia"
  
  

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We are open all days except Tuesday night and Wednesday
Restaurant is closed from the 5th since the 31th of January