Galician market cuisine
Santiago de Compostela
MENU - MARCH 2019
STARTERS
Horse-mackerel marinated in celery, mustard and kimchi9,5
(A: fish, celery, mustard, egg)
Artichokes, cured bacon and passion fruit9,5
(A: milk)
Shoulder of pork with turnip greens pastrami and maho pickled3,5
(A: milk, gluten, egg, mustard)
Supreme beef cheeks and Arzúa soft cheese empanadillas4,5
(A: milk, gluten, sulphites)
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)
Grill razor clams and citrus powder14
(A: molluscs)
FISH & MEATS ½ Ration / 1 Ration
Skate, molluscs and peas emulsion and snow peas9/16
(A: fish, molluscs, crustaceans, sulphites)
Cod fish, coriander ali-oli and sweet potato purée9,5/17
(A: fish, milk, sulphites)
Ballan-wrasse stewed in fish and seaweed sauce, baked potatoes and prawns11,5/22
(A: fish, molluscs, crustaceans, sulphites)
Rooster cannellone, foie bechamel and shimeji mushrooms10/19
(A: milk, gluten, egg, sulphites)
Pibil style Galician pork belly, corn purée and pico de gallo salad9,5/18
(A: milk, sulphites)
Supreme Galician beef sirloin steak, meat jus and glazed vegetables12/23
(A: 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)
Lemon foam, lime merengue, cinnamon biscuit and ginger candy 5,5
(A: milk, gluten, egg, nuts)
Almond ice-cream, chocolate mousse and citrus sponge cake6
(A: milk, gluten, eggs, nuts)
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Tuesday to Sunday
13:30 - 15:30 / 20:30 - 23:30