BLUE BAR FORMENTERA
CARTAS
CONTACTO
IDIOMAS
fusion of fried plantain with low-temperature pulled pork, finished with coriander, onion and lime wedges
1 piece
red pepper hummus with nuts, served with crudités and pita bread
With feta cheese, cucumber, tomato, kalamata, capsicum, onion, cipolla, capers and tzatziki
Our Russian salad, based on a classic base, has been adapted by the Blue Bar to enhance the marine flavours with katsuobushi flakes
Fried squid "a la andaluz" with lime mayonnaise
Mixed salad with aubergine, tomatoes, almonds and dressed with fig vinaigrette and goat cheese foam
Rigatoni with Norma sauce topped with ricotta cheese
Grilled octopus on brioche bread with kimchee mayonnaise and pico de gallo
Vegetarian version of the classic stroganoff accompanied with bulgur
Burger Beyond with caramelized onion, confit tomato, iceberg lettuce, cheddar cheese vegan (optional) on glass bread, accompanied by french fries
Grilled squid accompanied by warm black tabbouleh, citrus flavors and spicy sauce
Baked sea bass on the back finished with a bilbaina and accompanied with a salad
150gr of beef picanha with bacon and onion jam, lettuce, cheddar cheese, homemade pickles and french fries
"Secreto Iberico de Guijuelo" accompanied by mashed potato, port and apple reduction and Iberian crumble
Sirloin of beef (Vacum) and Secreto Ibérico (Beher) with potato and roasted vegetables
either with fries, salad or basmati rice
stealing snacks from mom or dad's plates
La Viña style cake with goat cheese and strawberry jam
Small glass of amaretto cream cheese with dulce de leche and spiced banana
Chocolate coulant with vanilla ice cream
Piedra lunar de chocolate y nueces, cremoso de meteorito blanco, material volcanico de zanahoria, lava de chocolate y helado glaciar del planeta pistacho
