Spanish Tapas Menu
Saturday 3rd of December
Complimentary glass of Homemade Sangrìa to make the fiesta started
Verduras y Queso
N1. Gazpacho mousse con virutas de queso de Los Cameros
What if the traditional Spanish summer soup became a mousse to be spooned with shavings of a wonderful hard goat’s cheese from La Rioja?
N2. Croquetas de peras y queso de Cabrales
Cabrales is a strong, creamy blue cheese from Asturias. Nutty, piquant and pleasant, it best goes with sweet flavours…as pears…
N3. Queso Manchego con Membrillo de la casa
The only things to be said are: award winning “Best Manchego cheese 2010” along with Homemade quince jelly
N.4 Tortilla nuevisìma
Oven baked potato, layered with thin omelettes and filled with red onion foam…the legendary Spanish tapas icon goes under refurbishment.
N5. Arroz con navajas y crema de pimientos
Chef thought of Paella, then said:”Easy, everybody does Paella for a Spanish night”. So here you are: saffron rice, secret red sweet peppers cream and razor clams all in one dish!
N6. Pulpe a la Gallega
Chef’s favourite tapa ever. A few changes from the traditional Galician recipe and we are ready to go!
N7. Chorizo frito al Vino (2.0)
Top quality chorizo sausage slowly cooked in Rioja red wine and laid on a tempting wine jelly. Did you ever try this version? Suerte!
N8. Ensalada de hinojo marinado y cabeza de Jabalì
Yes, cabeza it is the spanish for head. Infact we are talking about heads, but no worries senoritas, this wildboar cold cut from Northern Spain is something so tasty, rare and unusual that its thin slices will just melt in your mouth before you can possibly think of what is made from.
N9. Conejo guisado con vino blanco, aceitunas y almendras
Roasted rabbit in a white wine sauce with olive and almond. It speaks itself, doesn’t it?
N10. Chef’s surprise
Someone was talking about homemade churros in the kitchen, but i might have got it wrong 😉
Dress code (optional): what makes Spain folklore will be more than welcome. We haven’t got room for bulls though.
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