Cal Mingo

Service of bread

Starters specials of the house

(only full tables)

Mango salad with fresh cheesed balsamic Modena

Avocado salad and natural foie with truffle vinaigrette

Prawns salad and orange wedges with "txangurro" sauce

Iberican ham with toast bread with tomatoe

Steamed cake with house anchovies

Octopus carpaccio with sliced ​​potato and spring onion Km. 0

Porcini and foie shavings carpaccio with virgin olive oil and Modena vinegar

Deers carpaccio with truffle vinegar

Red prawn carpaccio with tomato vinaigrette

Foie shavings and its three homemade compotes

Jar of truffled foie gras and calvados

Pickled foie with sherry vinegar

Grilled natural foie with mango and blackberry chutney

Assortment of homemade foie gras

Fisherman's soup scented with Pernod

Pasta with garlic & prawns

Scallops with tomate sauce and ham

Shrimp ravioli stuffed with vegetables in seafood sauce

Scampi au gratin wrapped in garlic mousseline au gratin

Beef sirloin in "escalopines" with cheese and walnut sauce

Beef sirloin with foie sauce and black truffle

Boneless and breaded pork feet with pistachios on confit onion and old-fashioned mustard sauce

Duck breast in blueberry jam and apple cider vinegar

“Pota Blava” chicken cannelloni with mushrooms and foie and bacon sauce

Beef entrecote with field pate and dark background

Hake supreme in sauce with squid rings and seasonal vegetables

Sole with garlic sauce and clams

Grilled turbot with truffled potato cream

Traditional-style baked sea bass

Cod fritters

Ajoarriero cod and prawns

Cod with sauce and garlic and prawns

Cod gratin with garlic mousseline gratin and potato

Cod in roasted red pepper sauce

Cod in leek sauce Km. 0

Cod in natural tomato sauce Provencal style

Cod "a la llauna" with beans from Ganxet

Cod in cava with apple and raisins

Soupy rice with cod, mushrooms and Ganxet beans

Rice cauldron with vegetables from Baix Llobrega

Dry rice with blue crab and pork rib

Lobster fideuá

Monkfish and scampi fideuá