{"id":5004,"date":"2019-12-16T18:51:52","date_gmt":"2019-12-16T18:51:52","guid":{"rendered":"https:\/\/jamonymojo.com\/menu\/"},"modified":"2026-09-02T08:21:56","modified_gmt":"2026-09-02T08:21:56","slug":"menu","status":"publish","type":"page","link":"https:\/\/jamonymojo.com\/fr\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"

MENU D\u00c9GUSTATION<\/h2><\/div><\/div><\/div>

Dehesa<\/h3><\/div>
\u20ac<\/span>75<\/span>par personne<\/span><\/div><\/div>
  • Mise en bouche de bienvenue<\/li>
  • S\u00e9lection de 3 jambons<\/li>
  • Presa ib\u00e9rique<\/li>
  • Royal de l\u00e9zard de porc ib\u00e9rique<\/li>
  • Joues de porc fondantes<\/li>
  • Pluma de la maison<\/li>
  • Pr\u00e9-dessert<\/li>
  • Ag\u00fcita<\/li><\/ul>

    *Accord mets et vins en option \u2013 7 verres : +40 \u20ac p\/p<\/p>\n

    NOTE : L\u2019ensemble de la table doit choisir le m\u00eame menu d\u00e9gustation.<\/p>\n

    *Servi de 13h00 \u00e0 14h30 et de 19h00 \u00e0 21h30<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

    La Trama<\/h3><\/div>
    \u20ac<\/span>55<\/span>par personne<\/span><\/div><\/div>
    • Mise en bouche de bienvenue<\/li>
    • Poulpe et lentilles<\/li>
    • Riz au safran<\/li>
    • Bocinegro<\/li>
    • Pr\u00e9-dessert<\/li>
    • Choco Island<\/li><\/ul>

      *Accord mets et vins en option \u2013 5 verres : +30 \u20ac p\/p<\/p>\n

      NOTE : L\u2019ensemble de la table doit choisir le m\u00eame menu d\u00e9gustation.<\/p>\n

      *Servi de 13h00 \u00e0 15h00 et de 19h00 \u00e0 21h30<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n

      MENU<\/h2><\/div>\n
      \n\n\n\n\n\n\n\n\n
      \n

      IB\u00c8RES<\/strong>
      \nD\u00e9coup\u00e9 \u00e0 la main tous les jours \u00e0 partir de 19h00<\/p>\n<\/th>\n

      		Portion de 100 g<\/th>\n<\/tr>\n<\/thead>\n
      Jambon ib\u00e9rique Pata Negra<\/strong>\u00ab
      \n\u00bb \u2013 S\u00e9lection de diff\u00e9rents jambons<\/strong><\/td>\n      		32 \u20ac<\/td>\n<\/tr>\n
      Jambon de bellota 100 % ib\u00e9rique<\/strong>\u00ab
      \n\u00bb 48 mois Pata Negra A.O.<\/strong><\/td>\n      		30 \u20ac<\/td>\n<\/tr>\n
      Jambon ib\u00e9rique de bellota<\/strong>\u00ab
      \n\u00bb 36 mois, Pata Negra, AOC<\/strong><\/td>\n      		26 \u20ac<\/td>\n<\/tr>\n
      Jambon ib\u00e9rique \u00ab Cebo de campo<\/strong>\u00bb \u00ab
      \n\u00bb, affin\u00e9 24 mois, Pata Negra<\/strong><\/td>\n      		22 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
      \n
      \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
      \n

      ENTR\u00c9ES<\/h2>\n<\/th>\n

      		Prix public hors IGIC<\/th>\n<\/tr>\n<\/thead>\n
      Biscuits au chorizo ib\u00e9rique (4 pi\u00e8ces)<\/strong> (1-7-12)<\/td>\n8 \u20ac<\/td>\n<\/tr>\n
      Croquettes au jambon 5J (4 pi\u00e8ces)<\/strong> sur un lit d’oignons caram\u00e9lis\u00e9s et de lardons croustillants (1-3-7)<\/td>\n9 \u20ac<\/td>\n<\/tr>\n
      Tartelette \u00ab Dehesa \u00bb (4 pi\u00e8ces)<\/strong> P\u00e2te aux amandes fourr\u00e9e au p\u00e2t\u00e9 ib\u00e9rique, \u00e0 la cr\u00e8me fouett\u00e9e ib\u00e9rique et aux morceaux de pomme marin\u00e9s (1-7-8-12)<\/td>\n9 \u20ac<\/td>\n<\/tr>\n
      Poulpe \u00ab Estilo Carne Fiesta \u00bb aux lentilles<\/strong>: poulpe cuit \u00e0 basse temp\u00e9rature et marin\u00e9, lentilles mijot\u00e9es \u00e0 l’Ocoo, gel\u00e9e de coriandre, pur\u00e9e de banane plantain et pop-corn souffl\u00e9. (12-14)<\/td>\n16 \u20ac<\/td>\n<\/tr>\n
      Ib\u00e9rico Tonnato<\/strong>: filet ib\u00e9rique cuit \u00e0 basse temp\u00e9rature, thon rouge marin\u00e9, sauce tonnata, c\u00e2pres frites et jus ib\u00e9rique. (3-4-7-10-12)<\/td>\n14 \u20ac<\/td>\n<\/tr>\n
      Presa Isle\u00f1a<\/strong>: viande de porc ib\u00e9rique marin\u00e9e au mojo rouge puis fum\u00e9e, accompagn\u00e9e d’un mojo traditionnel aux amandes et \u00e0 l’ail ferment\u00e9, ainsi que d’une \u00ab fausse terre \u00bb \u00e0 la coriandre. (8-12)<\/td>\n16 \u20ac<\/td>\n<\/tr>\n
      Crevettes sauvages \u00e0 l’ail<\/strong> Crevettes sauvages saut\u00e9es \u00e0 l’ail. (2-12)<\/td>\n16 \u20ac<\/td>\n<\/tr>\n
      S\u00e9lection de fromages des Canaries S\u00e9lection <\/strong>de fromages des \u00eeles, accompagn\u00e9s de confitures maison de saison \u00e9labor\u00e9es \u00e0 Ocoo (7-8-12)<\/td>\n15 \u20ac<\/td>\n<\/tr>\n
      Anchois de la mer Cantabrique<\/strong><\/strong> Anchois de la mer Cantabrique servis sur une focaccia au gofio et un gel de tomate. (1-4-7)<\/td>\n19 \u20ac<\/td>\n<\/tr>\n
      Tartare de veau matur\u00e9 Tartare <\/strong>de veau matur\u00e9 accompagn\u00e9 d’une sauce maison et d’une galette de pain croustillante (1-3-10-12)<\/td>\n19 \u20ac<\/td>\n<\/tr>\n
      Piments de Padr\u00f3n au gofio<\/strong> Piments de Padr\u00f3n saut\u00e9s au gofio de ma\u00efs des Canaries (1)<\/td>\n8 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
      \n
      \n

       <\/p>\n\n\n\n\n\n\n\n
      \n

      ENTR\u00c9ES<\/h2>\n<\/th>\n

      		Prix public hors IGIC<\/th>\n<\/tr>\n<\/thead>\n
      Riz cr\u00e9meux aux crevettes rouges<\/strong>
      \nRiz \u00ab bomba \u00bb de Valence, crevettes rouges de l’Atlantique et caviar lyophilis\u00e9 bio
      \n(2-12)<\/td>\n      		28 \u20ac<\/td>\n<\/tr>\n
      Riz au safran<\/strong>
      \nRiz Carnaroli, safran national, \u00e9paule de porc nourri aux glands, cr\u00e8me de poivrons fum\u00e9s et copeaux croustillants de porc ib\u00e9rique
      \n(7-12)<\/td>\n      		23 \u20ac<\/td>\n<\/tr>\n
      Tagliatelles au gofio et au poulpe blanc<\/strong>
      \nP\u00e2tes maison \u00e0 base de gofio, de rago\u00fbt blanc de poulpe et de copeaux de jambon ib\u00e9rique 5J
      \n(1-3-12-14)<\/td>\n      		18 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
      \n
      \n

       <\/p>\n

       <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
      \n

      NOS MORCEAUX DE VIANDE 100 % IB\u00c9RIQUES ET AUTRES OPTIONS<\/h2>\n<\/th>\n

      		Prix public hors IGIC<\/th>\n<\/tr>\n<\/thead>\n
      \u00ab Empreinte 100 % ib\u00e9rique<\/strong> \u00bb
      \n\u00c9ventail ib\u00e9rique cuit \u00e0 la vapeur, poudre de copeaux ib\u00e9riques, pur\u00e9e d\u2019oreillons et sauce \u00e0 l\u2019orange avec une touche maison.
      \n(8-12)<\/td>\n      		18 \u20ac<\/td>\n<\/tr>\n
      Notre \u00ab Pluma de Bellota \u00bb 100 % ib\u00e9rique<\/strong>
      \nMillefeuille de bettes, cr\u00e8me de carottes ferment\u00e9es et \u00e9chalotes r\u00f4ties et grill\u00e9es.
      \n(7-12)<\/td>\n      		26 \u20ac<\/td>\n<\/tr>\n
      Royal de Lagarto Ib\u00e9rico<\/strong>
      \nRouleau de lagarto ib\u00e9rique, c\u0153ur de crevette rouge accompagn\u00e9 de panais caram\u00e9lis\u00e9, d’une sauce \u00ab terre et mer \u00bb et d’endives assaisonn\u00e9es au citron.
      \n(2-7-12)<\/td>\n      		21 \u20ac<\/td>\n<\/tr>\n
      Joues de porc de Bellota au miel<\/strong>
      \nCuites au miel \u00e0 basse temp\u00e9rature, patate douce r\u00f4tie \u00e0 la papaye et au tamarin, cresson des Canaries et jus ib\u00e9rique.
      \n(12)<\/td>\n      		21 \u20ac<\/td>\n<\/tr>\n
      Presa au cacao<\/strong>
      \nPresa ib\u00e9rique affin\u00e9e au cacao et \u00e0 la sauce piquante \u00e0 la coriandre
      \n(8-12)<\/td>\n      		26 \u20ac<\/td>\n<\/tr>\n
      C\u00f4tes cuites \u00e0 basse temp\u00e9rature<\/strong>
      \nCuisson de plus de 22 heures, laqu\u00e9es et accompagn\u00e9es d’une cr\u00e8me de potiron et de r\u00e9glisse
      \n(7-9-12)<\/td>\n      		22 \u20ac<\/td>\n<\/tr>\n
      Filet de b\u0153uf affin\u00e9<\/strong> \u00ab
      \n\u00bb, cuit \u00e0 la plancha, flan \u00e0 l’oignon fum\u00e9, cr\u00e8me de noisettes et demi-glace de poireau au citron.
      \n(3-7-8-12)<\/td>\n      		28 \u20ac<\/td>\n<\/tr>\n
      Vieja Km 0<\/strong>
      \nPoisson local accompagn\u00e9 d’une cr\u00e8me \u00e0 la mangue et au curcuma et d’un p\u00e2t\u00e9 de vieille.
      \n(4-7)<\/td>\n      		19 \u20ac<\/td>\n<\/tr>\n
      Bocinegro Emborrado
      \n<\/strong>Technique canarienne par osmose, lingot de patate-douce \u00e0 basse temp\u00e9rature, \u00e9mulsion ib\u00e9rique et sauce mojo \u00e0 l’avocat.
      \n(4-7-12)<\/td>\n      		21 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
      \n
      \n

       <\/p>\n\n\n\n\n\n\n\n\n
      \n

      GARNITURES<\/h2>\n<\/th>\n

      		Prix public hors IGIC<\/th>\n<\/tr>\n<\/thead>\n
      Pur\u00e9e de pommes de terre ( <\/strong>7)<\/td>\n6 \u20ac<\/td>\n<\/tr>\n
      Pommes de terre rid\u00e9es ou frites ( <\/strong>12)<\/td>\n4,50 \u20ac<\/td>\n<\/tr>\n
      Salade des Canaries<\/strong> \u00ab
      \n\u00bb : tomate rose, oignon rouge et cresson frais (12)<\/td>\n      		8 \u20ac<\/td>\n<\/tr>\n
      L\u00e9gumes grill\u00e9s ( <\/strong>12)<\/td>\n7 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
      \n
      \n\n\n\n\n\n\n\n
      \n

      MENU ENFANT \u00ab
      \n\u00bb, r\u00e9serv\u00e9 aux enfants de moins de 12 ans<\/h2>\n<\/th>\n

      		Prix public hors IGIC<\/th>\n<\/tr>\n<\/thead>\n
      Des p\u00e2tes au beurre ou \u00e0 la sauce tomate, au choix<\/td>\n7 \u20ac<\/td>\n<\/tr>\n
      Escalope pan\u00e9e aux pommes de terre<\/td>\n8 \u20ac<\/td>\n<\/tr>\n
      Steak aux pommes de terre<\/td>\n13 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
      \n
      \n\n\n\n\n\n\n\n\n
      \n

      DESSERTS<\/h2>\n<\/th>\n

      		Prix public hors IGIC<\/th>\n<\/tr>\n<\/thead>\n
      Tarte au citron et au safran<\/strong>
      \nBase de p\u00e2te bris\u00e9e, cr\u00e8me p\u00e2tissi\u00e8re, curd au citron et au safran, gel de citron vert et huile de basilic.
      \n(1-3-7-8)<\/td>\n      		7 \u20ac<\/td>\n<\/tr>\n
      Choco Island<\/strong>
      \nSabl\u00e9 breton au cacao, cr\u00e8me d’ananas r\u00f4ti, c\u0153ur de chocolat au lait au rhum, glace \u00e0 la ricotta de ch\u00e8vre, tuile au gofio et chocolat fondu \u00e0 75 % de cacao.
      \n(1-3-7-8-12)<\/td>\n      		8 \u20ac<\/td>\n<\/tr>\n
      Petit Four<\/strong>
      \nPetites p\u00e2tisseries maison.
      \n(Consultez la liste des allerg\u00e8nes)<\/td>\n      		10 \u20ac<\/td>\n<\/tr>\n
      Ag\u00fcita<\/strong>
      \nMousse au chocolat blanc et au fromage \u00ab flor \u00bb, gel d’aloe vera et de miel, g\u00e9noise \u00e0 l’huile, au poivre du Sichuan et aux noisettes grill\u00e9es.
      \n(1-3-7-8)<\/td>\n      		9 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div>
      <\/span><\/div><\/div><\/div>

      Tous nos plats peuvent contenir : des traces de lupin, de c\u00e9leri, d’arachides, de gluten, de crustac\u00e9s, de fruits \u00e0 coque, de s\u00e9same, d’\u0153uf, de produits laitiers, de mollusques, de moutarde, de poisson, de soja ou de sulfites.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4960,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-5004","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nMenu - Jam\u00f3n y Mojo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jamonymojo.com\/fr\/menu\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menu - 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