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Menus
Change
Seasonally |
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Primer
Plato |
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Tapas |
Ensalada de Melon y Naranja con Tomate
Grilled Melon, Orange, Tomato Salad with Orange Vinaigrette |
$ |
12 |
Mejillones con Alubias en Salsa Verde
Green Leap Mussels and White Beans with Garlic, Parsley,
Shallots and Albariño Wine |
$ |
12 |
Gazpacho Andaluz
Andalucian Cold Vegetable Soup |
$ |
12 |
Ensalada de Berenjena al Escabeche
Eggplant Salad Marinated in a Aromatic Vinaigrette – Shaved
Drunken Goat Cheese |
$ |
12 |
Pulpo a Feira con Patatas en Espuma
Steamed Atlantic Octopus, Potato Foam, Smoked Spanish
Paprika, Extra Virgin Olive Oil and Sea Salt |
$ |
13 |
Gambas Al Ajillo
Shrimps Sautéed in Garlic Sauce |
$ |
13 |
Croquetas de Bacalao y Cabrales
Cod Fish and Cabrales Blue Cheese Croquettes |
$ |
13 |
Ensalada Nevat
Nevat Goat Cheese, Dry Figs, Crispy Serrano Ham, Walnuts,
Tomatoes, Frisse, Truffle Oil and Sherry Vinaigrette |
$ |
12 |
Ensalada de Aguacate , Alcachofas y Remolacha
Avocado, Artichokes and Roasted Beet Salad, Lemon
Vinaigrette |
$ |
13 |
Escabeche de Atun
Marinated Blue Fin Tuna, Olive Oil Ice Cream with Crabmeat,
Tomato and Scallion and Black Olives |
$ |
15 |
Ensalada de Temporada
Mesclun, Boston Lettuce, Grape Tomatoes, Manzanilla Olives,
Red Onions with Sherry Vinegar and Ginger Honey Vinaigrette. |
$ |
9 |
Room Available for Private Parties
10 - 60 People |
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| Dinner |
Platos |
Salmon Salvaje con Gazpacho Blanco
Grilled Wild Salmon with White Gazpacho (Hot and Cold) |
$ |
29 |
Lubina al la Sal
Salt Baked Striped Bass, over Comfit of Potato, Carrots and
Spinach with a Sautéed of Raisins, Pine Nuts, Tomatoes and
Smoked Paprika Olive Oil |
$ |
32 |
Pargo al Ajo Pescador
Baked Red Snapper with Bomba Rice, Broccoli Rabe, Spiced
Olive Oil |
$ |
29 |
Vieras a la Plancha con Crema de Arroz
Grilled Sea Scallops with Cream of Rice and Shellfish |
$ |
29 |
Costilla de Ternera Guisada con Patatas Y Azafran
Braised Short Ribs in Rioja Red Wine and Ginger Caramelized
Garlic, Cabbage, with Potatoes, Spinach, Dried Apricots and
Serrano Ham |
$ |
28 |
Pollo
Roasted Organic Chicken with Bomba Rice and Vegetables in a
Garlic Sauce |
$ |
26 |
Pato
Grilled Duck Breast sauté Granny Smith Apples, Black Sesame
Seed Polenta, Dates, Panceta, Idiazabal Cheese and a P.X.
Reduction |
$ |
28 |
Cordero Asado con Verduras Asadas
Roasted Baby Lamb with Roasted Vegetables, Honey and Sherry
Vinegar Sauce |
$ |
36 |
Cochinillo Asado a la Segoviana
Roasted Suckling Pig, Honey Sherry Vinegar Sauce, Spinach
and Potato Comfit |
$ |
31 |
Codornices Rellenas de Setas y Gambas
Quail Stuffed with Sweetbreads, Shrimps and Mushrooms with
Amontillado Sherry Sauce |
$ |
33 |
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Executive
Chef Luis
Bollo |
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| Dinner |
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Paella Menu
Only
on Sundays or
Special Orders
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Paella Valenciana
Rabbit,
Snails, Bomba Rice,
Rosemary, String
beans, Saffron |
29.00 |
Paella de Verduras
Bomba
Rice, Asparagus,
Mushrooms, White
Beans, Eggplant,
Zucchini, Peppers,
Tomatoes, Onions
and Saffron |
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Paella Marinera
Shrimp,
Clams, Mussels,
Squid, Scallops,
Bomba Rice with
Saffron |
29.00
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Paella Americana
Chicken,
Pork, Chorizo Sausage,
Shrimp, Clams, Mussels,
Bomba
Rice with Squid
Ink and Alioli |
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Paella Negra
Shrimps,
Clams, Squid, Scallops,
Bomba Rice with
Squid Ink
And Alioli |
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Fideua
Shrimps,
Clams, Mussels,
Squid, Scallops,
Noodles with Saffron
And Alioli |
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Executive
Chef Luis Bollo
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