1st and main courses

Menús de primeros y segundos platos del Museo del JamónFrom 9,40 €.

Menu Nº1

First Courses

  • Baked macaroni.
  • Mixed salad.
  • White beans with chorizo.
  • Cocido soup (Chickpea and meat soup).
  • Picadillo soup (meat, chicken and Serrano ham soup).
  • Lentil stew.

Main courses

  • Milanese escalope (slice of meat coated with egg and breadcrumbs).
  • Lemon roast chicken.
  • Battered fried fish.
  • Whole Cocido as ONLY COURSE (Typical three course Madrid dish, consists of soup, chickpeas and vegetables, chorizo and meat)
  • Rioja-Style Chicken (chicken and chorizo stew with sautéed peppers and garlic).
  • Grilled pork chop.
  • Galician-Style gammon joint (served with paprika, olive oil and boiled potatoes).
  • Pork loin with garnish.

Menu Nº2

First Courses.

  • Green beans.
  • Museum hors d’ œuvres.
  • Asparagus with mayonnaise.
  • Peas with Serrano ham.
  • Mixed Paella.
  • Seafood Soup.
  • Gazpacho (cold tomato soup only served in summer)

Main courses

  • Salmon with prawns.
  • Grilled Swordfish.
  • Roast beef served in its own juice.
  • Barbecue beef.
  • Hake with sauce.

Menu Nº3

Hors d’ œuvres. (Portions for four persons, please select only one of them)

  • Special salad plaqué.
  • Creamy cheese portion.
  • Serrano ham portion.
  • Cured pig loin portion.
  • Chorizo portion.

First courses

  • Lightly fried green beans.
  • Seafood Soup.
  • Museum hors d’ œuvres.
  • Asparagus with mayonnaise.
  • Mixed Paella.
  • Peas with Serrano ham.
  • Gazpacho with garnish (cold tomato soup only served in summer)

Main courses

  • Salmon with prawns.
  • Fillet of calf or baby lamb.
  • Grilled Swordfish.
  • Roast beef served in its own juice.
  • Hake with sauce.

Menu Nº4

Hors d’ œuvres. (Portions for four persons, please select only one of them)

  • Iberian ham portion
  • Cured pig loin portion
  • Special salad plaqué
  • Cured cheese portion
  • Iberian chorizo portion

First courses

  • Lightly fried green beans.
  • Seafood Soup.
  • Museum hors d’ œuvres.
  • Asparagus with mayonnaise.
  • Mixed Paella.
  • Peas with Serrano ham.
  • Gazpacho with garnish (cold tomato soup only served in summer).

Main courses

  • Salmon with prawns.
  • Fillet of calf or baby lamb.
  • Grilled Swordfish.
  • Roast beef served in its own juice.
  • Hake with sauce.

Menu Nº5

Hoors d’ œuvres. (Portions for four persons, please select only one of them)

  • Creamy cheese portion
  • Serrano ham portion
  • Cured pig loin portion
  • Chorizo portion.

First courses

  • Gazpacho with garnish (cold tomato soup only served in summer).

Main courses

  • Basque-style hake or grilled entrecote.

All our set menus include bread, drink (wine, mineral water, beer or soft drink), and homemade puddings.

The pudding can be substituted for a coffee.

For groups of 30 or more one person is entittled to a free set menu.