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Sample Menus
Cantina celebrates Menorca’s culinary heritage with menus using locally sourced ingredients to serve bar snacks and tapas alongside a selection of sharing plates of fresh fish and seafood, rice dishes and meat and vegetables cooked over fire.
TAPAS
Marinated Spanish olives with country herbs
Banderillas with anchovy, pickles and quail’s egg (2)
‘Pan con tomate’
(add jamón ibérico or oak smoked cured beef + 5 €)
Hand-carved acorn-fed 48 months jamón ibérico
Crispy flatbread with oak smoked cured beef, Mahón cheese, walnuts and rocket
Coca flatbread with fresh cheese, tomato and pine nuts
Selection of artisan cheeses with fig jam
Special croquettes of the day (5x)
STARTERS AND SALADS
Chilled apricot ‘ajoblanco’ soup
Tomato salad with caperberries, sweet onions and pickled chillies
Grilled peach salad with brossat cheese, tomato, spiced cashews and wild rocket
Artichoke and anchovy salad with sweet pepper, sun-dried tomato and olives
Line-caught fish and red prawn ceviche with grilled corn and avocado
Blue fin tuna carpaccio with olives and sea vegetables
Octopus carpaccio with smoked pepper mayonnaise and pickles
Grilled leeks with mató cheese, toasted hazelnuts and pickled lemon vinaigrette
Steamed Menorcan mussels and clams in a slow roast tomato sauce
RICE
Bolets de Menorca mushroom and artichoke rice (for two)
Cantina seafood and market fish black rice with alioli (for two)
Farmers’ style rice with rabbit, chicken and island herbs (for two)
Menorcan spiny lobster rice with fried quails’ eggs and black garlic alioli
GRILL
Chargrilled seasonal market vegetables with romesco sauce
Port of Mahon catch of the day with capers and lemon m/p
Grilled Mediterranean rock octopus with ‘mojo rojo’ sauce
Corn fed baby chicken marinated in lemon with garlic and island herbs (half/whole)
Menorcan beef rib eye cooked on the bone over coals and wood (1kg+)
CANTINA SPECIALITIES
Bolets de Menorca mushroom tortilla with black garlic alioli
Deep fried artichokes with a free-range egg and jamón ibérico
Chargrilled line caught squid with smoked peppers, sobrasada and almonds
Menorcan spiny lobster ‘frit’ with free range eggs and fried potatoes
Soupy clay pot rice with Menorcan game and seasonal vegetables
Smoked aubergine with sobrasada and walnuts
VEGETABLES
Skin on double fried potatoes with parsley and garlic
Dressed baby gem lettuce
Chargrilled red peppers with almonds and sherry vinaigrette
Desserts
Apricot tarte tatin with artisan vanilla ice cream
‘Ensaimada’ chocolate sandwich with raspberry ice cream
Fig tart with a soft cheese mousse
Honey, lemon and lavender parfait
Artisan ice cream (2 scoops)
