Galician market cuisine

Santiago de Compostela

MENU - NOVEMBER 2018

STARTERS

Stew of white beans and baby squid cooked in its ink, citrus maho14

(A: eggs, sulphites, sesame)

Wild mushrooms, pork jowls, parmentier and egg yolk14

(A: egg, milk, soya, gluten, sulphites)

Atlantic bonito marinated in celery, mustard and kimchi9,5

(A: fish, celery, mustard, egg)

Melted béchamel sauce and Ibérico ham croquettes (6 units)8

(A: milk, egg, gluten)

Pulled pork sandwiche with BBQ and chumichurri sauce7,5

(A: gluten, sulphites)

King-prawns, pil-pil, its own juices, garlic salt, chili peppers and spring onion9

(A: crustaceans, fish, sulphites)

Steamed XXL cockles and citrus olive oil14

(A: molluscs)

Seasonal vegetables, San Simón cheese, coriander pesto and kimchi alioli8

(A: eggs, milk, nuts)

FISH & MEATS ½ Ration / 1 Ration

Supreme of hake, seaweed green sauce and cockles9,5/18

(A: fish, molluscs, crustaceans )

Cod fish, cauliflower purée and garlic-paprika-oilve oil9,5/17

(A: fish, milk)

Ballan-wrasse stewed in fish and seaweed sauce, baked potatoes and prawns11,5/22

(A: fish, molluscs, crustaceans, sulphites)

Venice, its own jus, parsnip cream and organic spinach10/19

(A: milk, gluten, sulphites)

Pork belly, carrots and mustard cream, roasted cherry tomatoes9/17

(A: milk, soya, sulphites, mustard)

Supreme Galician beef sirloin steak, fine herbs and mash potato, green collard12/23

(A: milk, sulphites)

DESSERTS

Cheesecake 2010, crispy biscuit, wild berries foam and lime5,5

(A: milk, gluten, nuts)

Apple crumble, vanilla ice-cream and syrup5,5

(A: milk, gluten, nuts)

Seasonal fruit salad macerated in hibiscus with Mencía grape ice-cream5

(A: milk)

Dark chocolate ingot, gianduia ice-cream and palanqueta6

(A: milk, nuts, sesame)

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