"Gastronomy is landscape in the cooking pot"- Josep Pla

Starters  
Catalan salad ........................................................................................
Mixed salad ...........................................................................................
"Can Poldo" salad ..................................................................................
"Gaspatxo andalús" ...............................................................................
Assortment of cold sausages .........................................................................
Country ham with melon .........................................................................
Foie-Gras of the "Celler" .........................................................................
"Esqueixada" .........................................................................................
"Escalivada" ..........................................................................................
Asparagus with mayonnaise ...................................................................
Lettuce hearts with "Jabugo" ham and "escalivada" ................................
Toasted bread with "escalivada" and anchovies........................................
"Jabugo" ham (with toasted bread & tomato)............................................
Avocado salad with shrimps ...................................................................
Shrimp cocktail ....................................................................................
Fish and sea-food platter "Can Poldo" ...............................................
Mussels "Rock" style .............................................................................
Mussels fisherman's style .......................................................................
Shrimps with garlic .................................................................................
Deep-fried small fish ................................................................................
Cuttlefish with garlic and parsley or fried ..................................................
9,00
7,00
10,00
8,00
14,00
16,00
15,00
10,00
9,00
14,00
18,00
10,00
22,00
18,00
17,00
25,00
14,00
14,00
17,00
16,00
17,00
 
Rice and pasta  
Paella "Can Poldo" (min. 2 pax) ..............................................................
Black rice with cuttlefish ink (min. 2 pax) .................................................
"Rossejat" vermicelles with shrimps (min. 2 pax) ......................................
Oven-baked cannelloni .........................................................................
Spaghetti bolognese ..............................................................................
17,00
17,00
17,00
11,00
10,00
 
Fish  
Sole with almonds .................................................................................
Squid rings (batter dip and fried or grilled)................................................
Grilled Hake or "romana" style ...................................................................
Hake "basque" style ................................................................................
Grilled Monkfish or "romana" .............................................................
Codfish with ratatouille ................................................................................
Turbot "fishermans" style ..............................................................................
Gilt-head Bream (oven-baked or grilled)....................................................
Fishermans stew ("suquet").........................................................................
"Costa Brava" fish stew (zarzuela) ..........................................................
Assorted grilled fish ...............................................................................
Grilled shrimps ......................................................................................
Gratined scampi "Cala Rovira"  ...............................................................
24,00
17,00
20,00
22,00
26,00
17,00
22,00
22,00
26,00
30,00
29,00
s/m
s/m
 
Meats  
Grilled lamb chops .................................................................................
Roast shoulder of lamb .........................................................................
Entrecôtte Maître d'Hotel (Girona), in roquefort or pepper sauce...........
T-bone Steak (Girona) .............................................................................
Grilled beef fillet with roquefort or pepper sauce ..............................
Grilled veal steak ...................................................................................
Fried veal escalope "milanesa" style .......................................................
Veal escalope "Cordon Bleu" with ham and cheese ..................................
1/2 roast chicken ...................................................................................
Duck magret ................................................................................
17,00
17,00
20,00
26,00
24,00
14,00
13,00
16,00
12,00
17,00
 
I.V.A. 8%