Dish of the Day - La Rosa Vermutería
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Dish of 01 the Day From Monday To Friday At Lunchtime Monday Beluga lentil stew with squid .................................................................................. 9.5 Tuesday Warm smoked leek cream, poached egg with sauteed octopus and iberian ham ........ 8.5 Wednesday Black sepia and prawns fideuá .............................................................................11.5 Thursday Mellow rice with seasonal mushrooms with rib and snails ........................................ 9.5 Friday St. Peter fish with “tumbet” .................................................................................... 14
Our Dishes 01 For You To Enjoy With Our Vermut Olives stuffed with anchovies................................................................................... 2.3 Olives “Gordal” home seasoned............................................................................... 3.8 Cantabrian anchovy “kneaded by hand” (1unit) ....................................................... 1.8 Buttered anchovies with toasted brioche (8 unit) ...................................................16.3 Boquerones in vinegar (10 units) ................................................................................ 7 Matrimonio 2 anchovies + 2 boquerones with balsamic gelatin ................................. 5.2 Gilda anchovy, chilli and olive skewer.......................................................................... 2 Gilda la rosa anchovy, chilli, olive and pepper skewer................................................ 2.4 Cold Dishes Asparagus with orange mayonaisse (3 units)............................................................. 7.5 “Russian” salad ..................................................................................................... 6.2 Green salad with white onion................................................................................... 6.5 Assorted seasonal tomatoes salad ........................................................................... 8.9 Grilled vegetables with bonito del norte (tuna) or anchovies.....................................13.9 Tempered salmon brine with pickled vegetables .....................................................13.5 Quail in pickled sauce with black garlic .................................................................10.8 Oysters Guillardeau nº 3 (1 unid.) .................................................................................. 4.1 Dressing: natural, spicy, citric or apple vermut Red tuna tartare ................................................................................................. 17.5 Steak tartare (1/2 portion - portion).............................................................11.5 / 19.5 Cheese & Sausages Sheep cheese, in olive oil .......................................................................................... 6 4 Varieties sheep cheese board (cured, smoked, creamy, truffle) ............................14.2 Jabugo iberican ham from (100% acorn feeded) 40 gr / 80 gr ...........................12 / 21 Iberian sausages platter ........................................................................................15.8 (30 Gr. Per product) iberican ham, chorizo, sausage, ramallet tomatoes, Maldon salt & baked bread Mallorquin black pig platter by Xesc Reina ................................................................ 15 (Sobrasada with dried fruit, camaiot, pork & fig pate, butifarron, “Varia” with mahon cheese, ramallet tomaotes, maldon salt and baked bread) Mallorquin payés bred with “ramallet” tomato and olive oil ...................................... 3.5 Wholemeal bread basket with mallorcan olives ......................................................... 2.8
02 Tortillas And Other Dishes With Free Range Eggs Slice of “tortilla”..................................................................................................... 3.5 Potato & onion “tortilla” ............................................................................................. 8 Truffle and mushrooms “tortilla” ...........................................................................11.5 Fried eggs: with iberian ham ............................................................................................................... 9.4 with foie & truffle ............................................................................................................ 14.5 with roasted vegetable .................................................................................................... 8.5 Deep Frys And Hot Tapas Fried “Padrón” peppers ............................................................................................. 8 Patatas bravas ........................................................................................................ 5.5 Mallorquin llonguet (bread) with squid & anchovy alioli............................................. 6.5 Sauted octopus, artichoke, prawns and ibérico ham ................................................. 14 Beef tenderloin big croquette (1 unit.) ..................................................................... 2.6 Croquettes: Iberican ham (4 unit.) .......................................................................................................... 8 Cod fish (4 unit.)................................................................................................................... 8 Spinach & blue cheese croquettes (4 unit.) ........................................................................ 8 Boletus mushroom and prawns (4 unit.) ............................................................................ 8 Mixed fried platter (2 x cod croquettes, 2 x spinach croquettes, 2 x ham croquettes, 2 Boletus mushroom and prawns croquettes & calamar) ............................................... 21 Assortment of tapas (peppers from “padrón”, russian salad, 2 x spinach croquettes, 2 x ham croquettes, grilled octopus and fried calamari) ................................................. 29 Offal / Casquería Tripes with chickpeas ...................................................................................................... 8.8 Grilled veal sweetbreads with a white vermut reduction .............................................. 12.5 Kidneys with px dressing with wild asparagus & smoked parmentier ......................... 13.5 Crispy pork belly with potato purée ................................................................................. 7.8
03
Shellfish & Seafood
Clams / “a la marinera” ........................................................................... 17.5 ...........18.5
Steamed mussells / “a la marinera” ......................................................... 9.5 .............. 11
Grilled razor shell with bacon stir fry ............................................................................ 17.5
Chargrilled mallorcan calamari with “ajada del puerto” .................................................. 18
Confit of bacalao, “Koskera” style ................................................................................... 21
Chargrilled leg of octopus with paprika oil and black garlic alioli .................................. 19
Meats
Iberian pork “secreto” low temperature cooked .............................................................. 19
with sweet potato purée and a vermut & raspberry gravy
Baby lamb chops from burgos , chips with garlic and padrón peppers .............................. 23
Beef tenderloin with foie and truffle juice ....................................................................... 27
served with baker’s style potatoes and sautéed mushrooms
Porterhouse steak ( matured/aged a minimum of 4 weeks) price per kg ..................... 54
Sides: chips and confit piquillo peppers
Desserts Ask Our Staff
Cocolat Marquis pie with spicy crocant cookie ................................................................. 6
Cheesecake “La Rosa” .................................................................................................... 6.5
Cardenal de Lloseta ......................................................................................................... 6.5
Crema catalana ................................................................................................................... 4
Rice pudding / Arroz con leche .......................................................................................... 5
2 Cheeses: cured and truffled from churra sheep accompanied with a sweet white wine 7
Take “La Rosa” in your shopping cart!
Wines, gourmet preserves, sausages, cheeses ...
now available in “El Colmado”, right next to La Rosa..Canned Food 01 The Mussels “La Rosa”Mussels In Escabeche From Galicia ........................................................ 8.9 Mussels “Doña Tomasa” En Escabeche (Ria De Arosa - España) ............................... 7.9 Mussels In Escabeche (Frinsa - Gañicia - España) .................................................... 8.6 Mussels En Escabeche (Cambados - Galicia - España).............................................. 7.2 Mussels In Escabeche (Es Pinarel - Barcelona - España)........................................... 7.2 Mussels In Spicy Escabeche (Es Pinarel - Barcelona - España) ................................. 5.2 The Blue Ones (Omega 3-Power!) Tuna “Pedro Ximenez” Pot (Herpac - Cádiz - España) .............................................10.7 Bonito Del Norte Pot (Angelachu- Cantabria - España) ............................................10.7 Red Tuna’s Delight (Cambados - Galicia - España) ..................................................10.3 Tuna Fillet In Bio Olive Oil (La Góndola - Lisboa - Portugal) ..................................... 5.9 Tuna “Morrillos” In Olive Oil (Herpac - Cádiz - España)...........................................12.5 White Tuna Belly In Olive Oil (R. Franco - Coruña - España) ...................................... 6.5 Bonito Del Norte-Belly In Olive Oil (Cambados - Galicia - España) ...........................10.5 Fillet Of Tuna With Pepper From Azores (Santa Catarina - Portugal)........................... 6.8 Fillet Of Tuna In Olive Bio (Santa Catarina - Portugal) ............................................... 6.2 Fillet Of Tuna In Olive Oil With Basil (Santa Catarina - Portugal)................................ 6.2 Fillet Of Tuna In Olive Oil With Curry (Santa Catarina - Portugal) ............................... 6.2 Fillet Of Tuna In Olive Oil With Oregano (Santa Catarina - Portugal) ........................... 6.2 Fillet Of Tuna In Olive Oil With Thyme (Santa Catarina - Portugal) ............................. 6.2 Fillet Of Tuna In Olive Oil With Molho Cru (Santa Catarina - Portugal)........................ 6.2 Mackerel With Tomato Sauce (Catrineta - Galicia - España)....................................... 4.9 Mackerel Escabeche (Skinned And Boned) (Catrineta - Galicia - España) .................. 4.9 Mackerel Fillet In Olive Oil (Bio) (La Góndola - Lisboa - Portugal) ............................. 5.9 Mackerel Escabeche Fillet (La Góndola - Lisboa - Portugal)...................................... 5.9 Baby Mackerel In Escabeche “Chincho” (Peperetes - Galicia - España) ..................... 8.5 Pilchards In Olive Oil (6/8 Unit) (Catrineta - Galicia - España) ................................... 3.9 Pilchards In Tomato (6/8 Unit) (Catrineta - Galicia - España) ................................... 3.9 Stews Pilchards (Gluten Free) (6/8 Unid) (Catrineta - Galicia - España) ..................... 4.9 Pilchards In Lemon And Olive Oil (12/15 Unit) Catrineta - Galicia - España)............. 5.1 Pilchards In Olive Oil (25/30 Unid) (La Cala - Mediterráneo - España)....................... 9.8 Pilchards In Olive Oil (Ramón Franco - Coruña - España) .......................................... 4.2 Pilchards In Olive Oil (Cambados - Coruña - España) ................................................ 5.3 *All Of Our Preserves Can Be Served With Grilled Vegetables (Increased 3 Euros).
02
The Classic Ones
Clams (Espinaler - Barcelona - España)..................................................................11.7
The White Clam Is The Queen Of The Clams For Taste And Texture From The Arosa
Estuary, During The Months Of October, Novemeber And December.
Cockles (Espinaler - Barcelona - España) ...............................................................11.7
Cockles (Cambados - Galicia - España) ..................................................................11.7
Selected By Hand From The Noya Estuary, Soaked In Seawater To Release The Sand.
Sea Snails (Espinaler - Barcelona - España) ............................................................. 6.1
Manually Extracted One By One From The Rocks Of The Mediterranean Sea, Are Steamed
Before Removing Its Shell And Finally Manually Canned With Natural Water.
Filled Baby Cuttlefish In Olive Oil Nº 80 (La Brújula- Galicia - España)...................... 7.5
Filled Baby Cuttlefish In Their Own Ink (Peperetes - Galicia - España) ....................... 8.2
Filled Baby Cuttlefish Of Angles Of Surimi (Cambados - Galicia - España) ................. 7.8
Monkfish Liver With Ponzu (La Cala - Mediterráneo - España) .................................14.8
Bio Sea Bass Filet (Mediterráneo - España) ............................................................. 9.9
Razor Clams (Catrineta - Galicia - España) .............................................................11.5
Razor Clams (La Cala - Mediterráneo - España) ......................................................14.5
Caught In Very Pure Water, Prime Product. .
Octopus “A La Gallega” (Cambados - Galicia - España) ............................................ 7.2
Scallops In Vieira Sauce (Ramón Franco - Coruña - España) ..................................... 5.9
Scallops With Sauce From Galicia (Espinaler - Barcelona - España)........................... 5.2
Seafood Of The Arosa Esturary, Steamed And Tinned.
*All Of Our Preserves Can Be Served With Grilled Vegetables (Increased 3 Euros).
Take “La Rosa” in your shopping cart!
Wines, gourmet preserves, sausages, cheeses ...
now available in “El Colmado”, right next to La Rosa..Vinos 01 Wines Weine Blancos De Mallorca Copa Botella Vinacho Blanc ................................................................................. 3.8 ............ 17.5 Premsal, Sauvignon, Giró Ros, Muscat y Chardonnay (V. T. Mallorca) 12,5% Ava Blanc............................................................................................................ 23.9 Premsal y Chardonnay (V.T. Mallorca) 13,5% Ribas Blanc ........................................................................................................ 23.5 Premsal y Viognier (V.T. Mallorca) 12,5% Eco Sa Cussa Antonia ................................................................................................ 24.5 Premsal Y Macabeo (V.T. Mallorca) 13% Eco Capgiró .............................................................................................................. 24.5 2020 Giró Ros (Pla i Llevant de Mallorca) 14,5% Eco Sa Fita ................................................................................................................... 29 Chardonnay, Premsal Blanc y Muscat (Pla i Llevant de Mallorca) 14% Eco Lo Cortinel-Lo ..................................................................................................... 43.5 2017. Giró Blanc, Chardonnay y Viognier (Pla i Llevant de Mallorca) 15% Eco Blancos Nacionales Copa Botella El Valín ............................................................................................3.5 ............. 15.5 Godello (D.O. Bierzo) 13,5% Taranis ............................................................................................4.4 ..............19,5 Albariño (D.O. Rias Baixas) 12,5% Mola Mucho ....................................................................................3.5 ............. 15.5 Verdejo (V.T. Castila y León) 13,5% Jose Pariente ...................................................................................................... 20.3 Sauvignon Blanc (D.O. Rueda) 13% O Luar Do Sil (Pago Capellanes) .......................................................................... 20.5 Godello (D.O. Valdeorras) 13,5% Jean Leon 3055 Chardonnay .................................................................................. 24 Chardonnay (D.O. Penedés) 13% Eco Attis ................................................................................................................... 24.5 Albariño (D.O. Rias Baixas) 13%
02 Manar Do Seixas Treixadura .................................................................................... 29 Albariño, Godello y Treixadura (D.O. Ribeiro) 13% Paco Y Lola Vintage 2015 ................................................................................... 33.5 Albariño (D.O. Rias Baixas) 12,5% Avancia Godello Blanco (7 Meses Barrica) ........................................................... 35.2 2017. Godello (D.O. Vadeorras) 13,5% Jose Pariente Cuvee Especial .................................................................................. 42 2016. Verdejo (D.O. Rueda) 13,5% Milmanda .............................................................................................................. 89 Chardonnay (D.O. Conca de Barberà) 13,5% Rosados Copa Botella Vinacho Rosat .................................................................................3.8 ..............17.5 Callet Y Manto Negro (V. T. Mallorca) 13,5% Mola Mucho Rosado ........................................................................3.5 ............. 15.5 Garnacha (V.T. Castilla y León) 13% 99 Rosas .........................................................................................3.2 ..............14.5 Garnacha (V.T. Castilla y León) 13% Eco Velo Rosé .............................................................................................................. 23 Manto Negro (D.O.Binisalem) 13,5% Eco Veritas Roig ........................................................................................................... 27 Manto Negro, Callet y Syrah (D.O. Binissalem) 13% Flor De Muga Rosado .......................................................................................... 34.5 2017. Garnacha (D.O. Rioja) 13,5 Tintos De Mallorca Copa Botella Vinacho Negre .................................................................................3.8 ............. 17.5 Merlot, Manto Negro, Callet, Cabernet (V. T. Mallorca) 13% Ava Negre .............................................................................................................. 23 2018. Cabernet Sauvignon, Mantonegro, Callet, Merlot y Syrah (V. T. Mallorca) 13% Ribas Negre ........................................................................................................... 24 2019. Manto Negro, Cabernet, Merlot, Syrah (D.O. Binisalem) 14% Eco Tianna Bochoris ................................................................................................... 25.5 2018. Callet, Manto Negro, Syrah, Merlot (D.O. Binissalem) 13% Eco Soca-Rel ............................................................................................................. 26.5 2020. Manto Negro, Escursac (D.O. Binisalem) 12,5% Eco P. De María ............................................................................................................ 28 2012. Merlot, Manto Negro, Cabernet y Syrah (V. T. Mallorca) 14,5% Can Axartell Terrum ................................................................................................ 29 2016. Callet 100% (V. T. Mallorca) 13% Eco
03 Gargo ..................................................................................................................... 29 2019. Gorgollasa 100% (Selva) 12% 12 Volts ................................................................................................................. 29 2019. Callet, Fogoneu, Merlot y Syrah (V.T. Mallorca) 12% Eco Sió Negre ............................................................................................................... 31 2018. Mantonegro, Syrah, Merlot y Cabernet Sauvignon (D.O. Binissalem) 14% Eco 4 Kilos ................................................................................................................... 49 2019. Callet (V.T. Mallorca) 13% Eco N’amarat ............................................................................................................... 58 2012. Callet, Cabernet Y Merlot (D.O Pla i Llevant) 14,5% Eco Tintos Nacionales Copa Botella Tentempié .......................................................................................3.3 ............. 14.5 Tempranillo (12 Meses Barrica) (V.T. Castilla y León) 13,5% Laya ................................................................................................3.4 ................. 15 Garnacha Tintorera y Monastrell (D.O. Almansa) 14,5% Nubori ............................................................................................3.8 ............. 17.5 Crianza, Tempranillo (D.O. Rioja) 13,5% Termes ............................................................................................7 ............... 29 2015. Tinta de Toro (D.O. Toro) 15% Les Cousins L’inconscient ...................................................................................... 20 2018. Garnacha, Cariñena, Carbernet y Syrah (D.O. Priorat) 14% Ultreia Saint Jaques ............................................................................................ 20.5 2016. Mencía (D.O. Bierzo) 13,5% Thesaurus X ....................................................................................................... 24.5 2018. Tempranillo (D.O. Ribera del Duero) 14% Svmma Varietalis ................................................................................................... 32 2015. Petit Verdot, Cabernet y Syrah (Dominio de Valdepusa) 15% Remelluri Reserva ................................................................................................. 34 2011. Garnacha, Graciano y Tempranillo (D.O. Rioja) 14,5% Alaya Tierra ........................................................................................................... 34 2018. Garnacha Tintorera (D.O. Almansa) 15,5% Pago De Los Capellanes Crianza ............................................................................. 35 2019. Tempranillo (D.O. Ribera del Duero) 14,5% Artadi Viñas De Gain ........................................................................................... 36.5 2017 Tempranillo (Vinos de España) 14,5% Finca Martello ....................................................................................................... 39 2015. Tempranillo, Mazuelo, Garnacha y Viura (D.O. Rioja) 14,5% Abadía Retuerta Selec.especial .............................................................................. 41 2017. Tempranillo, Cabernet y Syrah (V.T Castilla y León) 14,5%
04 Tomás Postigo 3º Año ............................................................................................. 43 2017 Tempranillo (D.O. Ribera del Duero) 14,5% Mauro ................................................................................................................... 49 2019. Tempranillo y Syrah (V.T Castilla y León) 14,5% Roda Reserva ........................................................................................................ 49 2017. Tempranillo (D.O. Rioja) 14,5% Les Terrases .......................................................................................................... 51 2019. Garnacha, Sansó, Carbernet y Syrah (D.O. Priorat) 14,5% Psi (Dominio De Pingus) ......................................................................................... 54 2019. Tinta Fina (D.O. Ribera del Duero) 14% Fincas De Ganuza Reserva ..................................................................................... 55 2014. Graciano, Tempranillo (D.O. Rioja) 14% Clio ....................................................................................................................... 57 2019. Cabernet y Monastrell (D.O. Jumilla) 15,5% Artadi Valdeginés ................................................................................................... 59 2017. Tempranillo y Otras (Vino Parcelario) 14,5% El Puntido ............................................................................................................. 59 2017. Tempranillo (D.O. Rioja) 14,5% Villa Corullón ......................................................................................................... 66 2018. Mencía (D.O. Bierzo) 13,5% Pago De Carraovejas Reserva ................................................................................... 67 2019. Tinta Fina, Cabernet y Merlot (D.O. Ribera del Duero) 15,5% Pintia .................................................................................................................... 73 2016. Tinta De Toro (D.O. Toro) 15% Finca El Bosque ................................................................................................... 102 2017. Tempranillo (D.O. Rioja) 14,5% Finca Dofí ............................................................................................................ 121 2018. Garnacha y Cariñena (D.O. Priorat) 14,5% Flor De Pingus ...................................................................................................... 160 2019. Tinta Fina (D.O. Ribera del Duero) 14,5% Vega Sicilia Valbuena 5º Año ................................................................................ 165 2016. Tempranillo, Cabernet y Merlot (D.O. Ribera del Duero) 14,5%
Dulces - Sweet Wines - Süssweine
05
Copa/Glass
Rover Moscatel Vendimia Tardía ............................................................................ 6.5
Moscatel (D.O. Binisalem) 14%
Toro Albala Don Px ................................................................................................ 4.9
Pedro Ximénez (D.O. Jerez) 17%
Castaño Tinto Dulce 2016 ..................................................................................... 6.5
100% Monastrell (D.O. Yecla) 16%
Van Zellers Tawny Porto ......................................................................................... 3.5
Touriga Nacional, Touriga Franca, Tinta Roriz y Tinca Cao (D.O. Vinhos Do Porto)
Olorosos - Sherry Copa
Lustau Fino Jarana ..........................................................................2.8
Palomino (D.o. Jerez)
Manzanilla La Jaca ..........................................................................2.8
Palomino (D.o. Jerez)
Sangria Copa Botella
Sangria La Rosa Tinta ...................................................................... 4 ............... 16.5
Sangría Lolea Nº2 White / Nº5 Rosé .................................................. 4 ................. 17
Cavas Copa Botella
Blau de Mar Brut Nat. Macabeo, Xarel·lo, Parellada (D.O. Penedés) .... 4.10 ..........18.50
Blau de Mar Rosé, Trepat y Garnacha tinta (D.O. Penedés) ................. 4.10 ..........18.50
At Roca Brut Reserva Macabeo, Xarel·lo y Parellada (D.O. Penedés) ECO ............21.20
De Nit Raventós Rosé Macabeo, Xarel·lo, Parellada y Monastrell (D.O. Penedés) ECO . 28.00
Champagne
Bollinger. Special Cuvé .......................................................................................72.00
Pol Roger .........................................................................................................61.70
¡Mete a la rosa en tu cesta de la compra!
Vinos, conservas gourmet, embutidos, quesos... ahora
disponible en El Colmado, justo al lado de La Rosa.Vermut 01
Vermouth
Botella Copa
5 Petalos.........................................................................................18.5 ...............3.8
Belsazar White / Rosé / Red .................................................................................... 7.5
Chappó Dorado ....................................................................................................... 3.7
Chappó Blanco ....................................................................................................... 3.7
Cinzano 1757 ........................................................................................................ 3.9
Del Professore Clásico ............................... Bianco 7.2 / ............................... Rosso 7.5
Dos Deus................................................................................................................ 4.5
El Bandarra ............................................................................................................ 3.5
Espinaler Rojo ....................................................................................................... 3.5
Fernando De Castilla (Sherry Oak Cask Aged) ........................................................... 5.5
Golfo Tinto.............................................................................................................. 4.2
La Madre................................................................................................................ 4.1
La Quintinye........................................................................................................... 6.2
Lustau Rojo ........................................................................................................... 5.9
Martínez Lacuesta ................................................................................................. 3.7
Martínez Lacuesta Reserva ...................................................................................... 4.8
Martini Bianco / Rosso / Rosato ............................................................................... 3.5
Martini Riserva Speciale Ambrato / Rubino .............................................................. 5.3
Martini Alcohol Free Bianco / Rosso......................................................................... 3.8
Mondieu Original Rojo ............................................................................................ 4.7
Mondieu Reserva Rojo ........................................................................................14.50
Muntaner Rojo / Rosado ....................4.9 / Blanco .............................................. 4.5
Noilly Prat Rosso / Bianco ....................................................................................... 4.9
Nordesia Rojo / Blanco ........................................................................................... 4.3
Osborne Vermouth Rojo .......................................................................................... 4.5
Perlino Rosso / Bianco ........................................................................................... 3.5
Petroni Rojo / Blanco ............................................................................................. 4.5
Set I Mig Roig ........................................................................................................ 3.6
Yzaguirre De Grifo ................................................................................................... 2.8
Yzaguirre Rojo / Blanco ........................................................................................... 3.1
Yzaguirre Rojo / Blanco (Reserva) ............................................................................ 3.9Cócteles 01 Cocktails Refrán español: “Donde el cóctel entra la verdad sale”. Aperol spritz ........................................................................................................... 7.5 Aperol, cava, soda. Marianito................................................................................................................ 7.5 Vermut 5 pétalos, ginebra km1 y espuma de pomelo. La rosa en vaso ....................................................................................................... 8.5 Vodka km1, zumo de lima, clara de huevo y bitter de rosas. Negroni ..................................................................................................................... 8 Ginebra km1, vermut rojo, campari. Dry martini ............................................................................................................... 8 Bombay dry gin, vermut blanco seco y bitter de aceituna. Margarita................................................................................................................... 9 Tekila, cointreau, zumo de lima. Americano................................................................................................................. 8 Vermut rojo, campari, soda. Bloody mary .............................................................................................................. 9 Zumo de tomate, zumo de lima, vodka, tabasco y apio Manhattan................................................................................................................. 8 Vermut rojo, bourbon, angostura. White mojito.............................................................................................................. 8 Vermut blanco dulce, hierbabuena, lima, ginger ale y rodaja de gengibre.
Allergens Dish of the day Beluga lentil stew with squid ........................................................................ Beef tail stew with vegetables ....................................................................... Black sepia and prawns fideuá ..................................................................... Mellow rice with seasonal mushrooms with rib and snails ........................................ Madrid style stew / cocido madrileño ...................................................................... For You To Enjoy With Our Vermut Olives stuffed with anchovies.................................................................................. Olives “Gordal” home seasoned.................................................................................... Cantabrian anchovy “kneaded by hand” (1unit) .................................................. Buttered anchovies with toasted brioche (8 unit) ........................................... Boquerones in vinegar (10 units) ............................................................................. Matrimonio 2 anchovies + 2 boquerones with balsamic gelatin ................................. Gilda anchovy, chilli and olive skewer....................................................................... Gilda la rosa anchovy, chilli, olive and pepper skewer................................................ Cold Dishes Asparagus with orange mayonaisse (3 units)............................................................. “Russian” salad ..................................................................................................... Green salad with white onion................................................................................... Assorted seasonal tomatoes salad ................................................................................ Grilled vegetables with bonito del norte (tuna) or anchovies....................................... Tempered salmon brine with pickled vegetables ....................................... Quail in pickled sauce with black garlic .............................................................. Oysters Guillardeau nº 3 (1 unid.) .................................................................................. Dressing: natural, spicy, citric or apple vermut Red tuna tartare ................................................................................... Steak tartare (1/2 portion - portion).....................................................................
Cheese & Sausages Sheep cheese, in olive oil ....................................................................................... 4 Varieties sheep cheese board (cured, smoked, creamy, truffle) .............................. Jabugo iberican ham from (100% acorn feeded) 40 gr / 80 gr ................................. Iberian sausages platter .......................................................................................... (30 Gr. Per product) iberican ham, chorizo, sausage, ramallet tomatoes, Maldon salt & baked bread Mallorquin black pig platter by Xesc Reina ............................................................... (Sobrasada with dried fruit, camaiot, pork & fig pate, butifarron, “Varia” with mahon cheese, ramallet tomaotes, maldon salt and baked bread) Tortillas And Other Dishes With Free Range Eggs Slice of “tortilla”..................................................................................................... Potato & onion “tortilla” .......................................................................................... Truffle and mushrooms “tortilla” ............................................................................. Fried eggs: with iberian ham ............................................................................................................... with foie & truffle .............................................................................................................. with roasted vegetable ............................................................................................. Deep Frys And Hot Tapas Fried “Padrón” peppers ............................................................................................... Patatas bravas ........................................................................................................ Mallorquin llonguet (bread) with squid & anchovy alioli............................. Sauted octopus, artichoke, prawns and ibérico ham ........................................... Beef tenderloin big croquette (1 unit.) ................................................................ Croquettes: Iberican ham (4 unit.) ................................................................................................ Cod fish (4 unit.)................................................................................................... Spinach, blue cheese & pinions croquettes (4 unit.)................................................ Boletus mushroom and prawns (4 unit.) ............................................................ Mixed fried platter (2 x cod croquettes, 2 x spinach croquettes, 2 x ham croquettes, 2 Boletus mushroom and prawns croquettes & calamar) .................................. Assortment of tapas (peppers from “padrón”, russian salad, 2 x spinach croquettes, 2 x ham croquettes, grilled octopus and fried calamari) ....................................
Offal / Casquería Tripes with chickpeas ............................................................................................................. Grilled veal sweetbreads with a white vermut reduction .......................................... Kidneys with px dressing with wild asparagus & smoked parmentier ..................... Crispy pork belly with potato purée ........................................................................................ Shellfish & Seafood Clams / “a la marinera” ............................................................................. ........ Steamed mussells / “a la marinera” ......................................................... ........ Grilled razor shell with bacon stir fry .............................................................................. Chargrilled mallorcan calamari with “ajada del puerto” ................................................. Confit of bacalao, “Koskera” style ................................................................ Chargrilled leg of octopus with paprika oil and black garlic alioli ........................... Meats Iberian pork “secreto” low temperature cooked ............................................................. with sweet potato purée and a vermut & raspberry gravy Baby lamb chops from burgos , chips with garlic and padrón peppers .................................... Beef tenderloin with foie and truffle juice ...................................................................... served with baker’s style potatoes and sautéed mushrooms Porterhouse steak ( matured/aged a minimum of 4 weeks) price per kg ........................... Sides: chips and confit piquillo peppers Desserts Ask Our Staff Cocolat Marquis pie with spicy crocant cookie ........................................................ Cheesecake “La Viña” ............................................................................................... Cardenal de Lloseta ............................................................................................ Crema catalana .......................................................................................................... Rice pudding / Arroz con leche ........................................................................................ 2 Cheeses: cured and truffled from churra sheep accompanied with a sweet white wine
Canned Food “La Rosa”Mussels In Escabeche From Galicia ........................................................ Mussels “Doña Tomasa” En Escabeche (Ria De Arosa - España) ............................... Mussels In Escabeche (Frinsa - Gañicia - España) .................................................... Mussels En Escabeche (Cambados - Galicia - España).............................................. Mussels In Escabeche (Es Pinarel - Barcelona - España)........................................... Mussels In Spicy Escabeche (Es Pinarel - Barcelona - España) ................................. Tuna “Pedro Ximenez” Pot (Herpac - Cádiz - España) ............................................... Bonito Del Norte Pot (Angelachu- Cantabria - España) .............................................. Red Tuna’s Delight (Cambados - Galicia - España) .................................................... Tuna Fillet In Bio Olive Oil (La Góndola - Lisboa - Portugal) ..................................... Tuna “Morrillos” In Olive Oil (Herpac - Cádiz - España)............................................. White Tuna Belly In Olive Oil (R. Franco - Coruña - España) ...................................... Bonito Del Norte-Belly In Olive Oil (Cambados - Galicia - España) ............................. Fillet Of Tuna With Pepper From Azores (Santa Catarina - Portugal)........................... Fillet Of Tuna In Olive Bio (Santa Catarina - Portugal) ............................................... Fillet Of Tuna In Olive Oil With Basil (Santa Catarina - Portugal)................................ Fillet Of Tuna In Olive Oil With Curry (Santa Catarina - Portugal) ............................... Fillet Of Tuna In Olive Oil With Oregano (Santa Catarina - Portugal) ........................... Fillet Of Tuna In Olive Oil With Thyme (Santa Catarina - Portugal) ............................. Fillet Of Tuna In Olive Oil With Molho Cru (Santa Catarina - Portugal)........................ Mackerel With Tomato Sauce (Catrineta - Galicia - España)....................................... Mackerel Escabeche (Skinned And Boned) (Catrineta - Galicia - España) ............. Mackerel Fillet In Olive Oil (Bio) (La Góndola - Lisboa - Portugal) ............................. Mackerel Escabeche Fillet (La Góndola - Lisboa - Portugal)...................................... Baby Mackerel In Escabeche “Chincho” (Peperetes - Galicia - España) ..................... Pilchards In Olive Oil (6/8 Unit) (Catrineta - Galicia - España) ................................... Pilchards In Tomato (6/8 Unit) (Catrineta - Galicia - España) ................................... Stews Pilchards (Gluten Free) (6/8 Unid) (Catrineta - Galicia - España) ..................... Pilchards In Lemon And Olive Oil (12/15 Unit) Catrineta - Galicia - España)............. Pilchards In Olive Oil (25/30 Unid) (La Cala - Mediterráneo - España)....................... Pilchards In Olive Oil (Ramón Franco - Coruña - España) .......................................... Pilchards In Olive Oil (Cambados - Coruña - España) ................................................ Clams (Espinaler - Barcelona - España).................................................................... Cockles (Espinaler - Barcelona - España) ................................................................. Cockles (Cambados - Galicia - España) .................................................................... Sea Snails (Espinaler - Barcelona - España) ............................................................. Filled Baby Cuttlefish In Olive Oil Nº 80 (La Brújula- Galicia - España)...................... Filled Baby Cuttlefish In Their Own Ink (Peperetes - Galicia - España) ....................... Filled Baby Cuttlefish Of Angles Of Surimi (Cambados - Galicia - España) ............ Monkfish Liver With Ponzu (La Cala - Mediterráneo - España) ......................... Bio Sea Bass Filet (Mediterráneo - España) ............................................................. Razor Clams (Catrineta - Galicia - España) ............................................................... Razor Clams (La Cala - Mediterráneo - España) ........................................................ Octopus “A La Gallega” (Cambados - Galicia - España) ............................................ Scallops In Vieira Sauce (Ramón Franco - Coruña - España) ..................................... Scallops With Sauce From Galicia (Espinaler - Barcelona - España)......................
You can also read
