O Curro da Parra

Horse-mackerel marinated in celery, mustard and kimchi9,5

(A: fish, celery, mustard, egg)

Artichokes, cured bacon and passion fruit9,5

(A: milk)

Sardine, toasted corn bread, bay maho and Padrón peppers4,5

(A: fish, gluten, egg)

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 powder15

(A: molluscs)

Clams cooked in marinera sauce15

(A: Molluscs, fish, sulphites, celery)

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 beef sirloin steak, meat jus and glazed vegetables12/23

(A: sulphites)

Cherries, rum and vanilla6

(A: Milk, sulphites)

Strawberries, wild berries and Chantilly5,5

(A: Milk, sulphites )

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

(A: milk, gluten, nuts)

Almond ice-cream, chocolate mousse and citrus sponge cake6

(A: milk, gluten, eggs, nuts)

MENU - JUNE 2019