The menu Tuset Barcelona, with updated and featured dishes with pictures

“Coca del Maresme” flat toasted bread with tomato		4.40
Ondarroa anchovies		12.50
Galician select live oysters		Piece 5.60
Asparagus and beans salad with “poche” egg		11.55
Cold soup tomatoes with “pesto” and “mascarpone” cheese		10.90
“Gazpacho”	Glass 5.20	10.45
“Bellota” cured ham		23.60
Thinly sliced duck “foie” with candied potatoes		20.25
“Esqueixada” salt cod with tomato and olive oil		17.65
“Escalivada” aubergine, red pepper and olive oil		10.20
Tuna salad with tomato and onion		13.90
Tomato salad with small local lobsters and tender garlic		18.80
Fresh spinach salad		11.40
Lentils salad		10.45
Our own veal “Carpaccio”		19.00
Russian salad		10.80

“Calçots” (young onions) fried in batter	8.70
Fish and seafood croquettes	Piece 1.55
Chicken and ham croquettes	Piece 1.40
Cod fritters	Piece 1.50
Stuffed “raviolis” with cuttlefish and porcini	12.45
Stuffed aubergine with catalan sausage	10.40
Snails done “La Xicra’s” way	14.90
Assortment of grilled seasonal vegetables	11.55
Grilled green asparagus	11.80
Sautéed wild asparagus with ham	12.95
“Padrón” peppers	10.40
Battered anchovies	11.55
Sardines with onion and tomato	9.90
Our own cannelloni	13.55
Battered squid rings	19.15
“Rabas” deep fried squid legs	10.20
“Chipirones” deep fried baby squid	24.80
Stamed mussles	13.15
Baked baby scallops	16.20

Meat and seasonal vegetable “paella”	17.90
Forest mellow rice with “ceps”	20.40
Fish and seafood “paella”	21.95
Black rice with cuttlefish	18.30
“Rossejat” sea food noodles	17.50

Grilled beef fillet or with black pepper	25.30
Beef fillet with “foie”	27.25
Grilled veal sirloin steak	22.20
T-bone steak (minium 2 pers)	p.p. 24.40
Oven roasted kid goat shoulder	32.55
Duck “magret” with sweet jam	17.40
Battered lamb brains	13.30
The Alburquerque´s secret	14.75
Oven roasted iberian pig with roasted potatoes	18.75
Grilled catalan sausage with “Santa Pau beans”	13.35
Our own stewed meatballs with roasted potatoes	14.25
Grilled or breaded kid goat cutlets	19.95
Kid goat liver with candied onion	13.00
Steak tartar	20.20

Grilled or "a la llauna" cod fish	24.10
Wild turbot, grilled or baked	31.15
Grilled tuna with tender garlic and asparagus	23.75
Grilled monkfish	29.25
“Romescada” of monkfish and fresh prawns	28.45
Grilled sole	26.65
Sauteed baby squid with local prawns	25.45
Grilled small squid	18.35
Stuffed squid of cuttlefish and mushrooms	18.80
Salmon tartar done Two7 style	16.50
Tuna tartar with avocado	16.50
Grilled prawns “Palamós”	21.00
Battered fleshy part of hake's jaw or in green sauce	32.35
Grilled hake's trunk or with garlic and vinegar	20.95
Hake “suquet” with potatoes	21.95
Stewed cuttlefish with chickpeas	12.50
Fresh cuttlefish with two sauces	14.95

Freshly squeezed orange juice	6.15
Fresh pineapple	6.30
Fresh strawberries	9.70
Fresh cherries	6.20
Water melon	4.95
Wild fruit soup with yogurt ice cream	7.50
Catalan custard	6.55
Caramel custart with mango coulis	5.80
Tiramisú	6.60
Frozen chocolate truffles	6.70
Strawberry puffs pastry	7.15
Pastry filled with cream	Piece 2.10
“Sacher” cake	6.55
Fine apple tart	6.65
Biscuit, made dry and crunchy with muscatel	6.20
Our own brownie with raspberry coulis	7.50
Chocolate Mousse	7.35
Battered bananas with chocolate	Piece 2.15
“Recuit”	6.70
Dry manchego cheese	7.35
Coconut ice cream with Catalan custard	6.90
Hazelnut ice cream	6.45
Chocolate ice cream	6.45
Vanilla ice cream	6.45
Cheese ice cream	6.45
Moet sorbet	7.15
Mango sorbet	6.20
Lemon sorbet	6.20