Galician market cuisine

Santiago de Compostela

MENU - Autumn 2019

STARTERS

Wild sea bream ceviche 12

(A: fish)

Wild seasonal mushrooms, chestnuts and potato purée, meat jus and egg yolk14

(A: milk, egg, nuts, sulphites)

Celtic rooster and Arzúa soft cheese empanadillas4,5

(A: milk, gluten, sulphites)

Stew of white beans and baby squid cooked in its ink14

(A: Molluscs, crustaceans, fish, sesame, sulphites, egg)

King-prawns, pil-pil, its own juices, garlic salt, chili peppers and spring onion11

(A: crustaceans, fish, sulphites)

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

(A: milk, egg, gluten)

Steamed XXL cockles and citrus olive oil16

(A: molluscs )

Sautéed seasonal vegetables, beetroot hummus and fine herbs maho8,5

(A: Egg, sesame, soya)

Clams cooked in marinera sauce15

(A: Molluscs, fish, sulphites, celery)

FISH & MEATS ½ Ration / 1 Ration

Supreme of hake, velouté sauce and mussels 11/20

(A: fish, molluscs, sulphites)

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

(A: fish, molluscs, crustaceans, sulphites)

Cod fish, stew of white beans, pil-pil and garlic chips9,5/17

(A: fish, molluscs, sesame, sulphites )

Rooster cannellone, yogurth and mint10/19

(A: milk, gluten, egg, sulphites)

Roasted lamb, its own jus, rosemary baked potatoes and pistachios9,5/18

(A: nuts, sulphites)

Supreme beef sirloin steak, meat jus, seasonal wild mushrooms and sweet potatoes chips12/23

(A: sulphites)

DESSERTS

Apple crumble, vanilla ice-cream and syrup5,5

(A: Gluten, milk, nuts)

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

(A: milk, gluten, nuts)

Almond cake, white chocolate, salty toffee and milkshake ice-cream7

(A: milk, gluten, eggs, nuts)

Mencía grape ice cream, chocolate, truffle and nibs6

(A: milk, egg, nuts, gluten)

Share