cenas.docx es-ES en-GB restaurante... · Brumas del Estrecho Las Chozas 2017(Monastrell) 25,00 D.O. MÁLAGA Y SIERRAS DE MÁLAGA Lunares 2018 (Garnacha y Syrah) 28,00 D.O. ALMANSA

TASTINGMENU

Eel tomato, red fruits, red pepper, cucumber, extra-virgin olive oil,

raspberry-vodka Smoked eel with a red fruit gazpacho, vodka-flavoured raspberries sorbet and seasonal berries

Rimarts Reserva Especial Chardonnay (Chardonnay) D.O. Cava

Lobster

avocado, mango, Asia mix, orange, tobiko, aged rum

Lobster salad with citrus fruits, mango and avocado tartar, flying fish roe and cocktail sauce with a touch of aged rum

Rimarts Reserva Especial Chardonnay (Chardonnay) D.O. Cava

Rabbit and octopus

rice, red pepper, onion, leek, paprika from La Vera, saffron, smoke Earth and sea: rice with rabbit and grape vine cane-smoked octopus

Salvueros (Grenache Gris) D.O. Cigales

Sole

tomato, spinach, asparagus, egg yolk, butter, lemon, parsley Grilled sole with a tomato concasse, sautéed spinach, grilled asparagus, egg yolk emulsion, gratinéed

butter and parsley

Finca Caraballas (Verdejo) D.O. Rueda

Poultry - Pigeon carrot, orange, ginger, liver, spelt and honey bread, muscatel

Boneless pigeon roasted with a carrot and butter purée, clover-caramelised kumquat, mini carrot and a pâté made from Málaga sweet wine

Altocielo (Syrah - Cabernet Sauvignon) D.O. Málaga and Sierras de Málaga

Lemon Pie lemon, dulce de leche, banana, vanilla, kanafeh, egg white, sugar,

orange blossom, Inés Rosales flatbread A deconstructed lemon pie with a dulce de leche toffee and banana with vanilla, kanafeh crunchy,

lemon cream, baked Italian meringue and an olive oil sweet flatbread

Piamater (Moscatel) D.O. Málaga and Sierras de Málaga

Tasting menu (without wine): 85.00 Tasting menu with wine: 125.00

Prices are shown in euros and are VAT inclusive

D.O. CAVA

Codorniu Prima Vides Brut Nature 24,00(Macabeo, Xarel-lo y Parellada)

Rimarts Reserva especial Chardonnay 41,00(Chardonnay)

Torelló 225, Brut Nature Gran Reserva 49,00(Macabeo, Xarel-lo y Parellada)

Gramona lll Lustros Brut Nature Gran Rva 58,00(Xare-lo y Macabeo)

D.O. CAVA (ROSADO)

Codorniu Cuvée 1872 Brut Rosé 26,00(Trepat y Garnacha)

Gramona Rosé Brut Gran Reserva 44,00 (Pinot Noir)

Rosae Rimarts Brut Reserva (Ahumado) 48,00(Pinot Noir)

Recaredo Rosat Brut Nature Gran Reserva 52,00 (Pinot Noir y Monastrell)

Espumosos / Sparkling

I.V.A Incluido / VAT included

A.O.C. CHAMPAGNE

André Clouet Grand Cru 59,00(Pinot Noir)

Grethen Cuvée de Prestige 62,00(Chardonnay, Pinot Noir y Pinot Blanc)

Veuve Cliquot 79,00(Chardonnay, Pinot Noir y Pinot Meunier)

Bollinger Special Cuvée 108,00(Pinot Noir y Chardonnay)

Don Perignom Vintage 259,00(Pinot Noir y Chardonnay)

A.O.C. CHAMPAGNE

ROSÉ

Veuve Cliquot Rosé 97,00(Pinot Noir, Pinot Meunier y Chardonnay)

Laurent Perrier Rosé 132,00(Pinot Noir)

Blancos / Whites

FRANCIA

A.O.C. CHABLIS

Chablis Billaud-Simon Tete d’or 59,00(Chardonnay)

A.O.C. CÔTES DU RHÔNE

Les becs fins Tardieu-Laurent 35,00(Viognier y Marsanne)

A.O.C. CÔTES DU JURA

Savagnier 44,00(Savagnin)

ALEMANIA

MOSEL-SAAR-RUWER

Thanisch Riesling Trocken 39,00(Riesling)

Internacionales / International


Rosados / RoséFRANCIA

A.O.C. CÔTES DE PROVENCE

Domaine d’Eole 41,00(Garnacha, Monastrell y otras)

A.O.C. CÔTES DU RHÔNE

Tavel Vieilles Vignes Tardieu-Laurent 43,00(Garnacha, Syrah y Cinsault)

Tintos Reserva / Reserve & VintageCHILE

ITATA-VALLE DEL MAULE

Pedro Parra y Familia Pencopolitano 2015 54,00 (Cinsault, Malbec, Cariñena, Carmenere y Syrah)

FRANCIA

BOURDEAUX - A.O.C. CÔTES DE CASTILLÓN

Château Cap de Faugeres 2017 42,00(Cabernet Sauvignon, Merlot y Cabernet Franc)

A.O.C. BOURGOGNE

Marsannay Longeroies 2015 76,00 (Pinot Noir)

D.O. LA RIOJA

Zinio Señorio de Uñuela (Viura y Tempranillo) 19,00

V.T. Zaragoza (Valdejalón)

Botijo Blanco (Garnacha Blanca) 22,00

D.O. RUEDA

Montebaco (Verdejo) 23,00

Castelo de Medina (Sauvignon Blanc) 24,00

Javier Sanz (Verdejo) 26,00

Fenomenal (Sauvignon Blanc) 29,00

D.O. MÁLAGA Y SIERRAS DE MÁLAGA

Lunares (Sauvignon Blanc y Chardonnay) 31,00

Descalzos Viejos (Chardonnay) 39,00

Filitas y Lutitas (Moscatel de Alejandría y P.X.) 39,00

F.Schatz (Chardonnay) 45,00

Monticara (Moscatel) 49,00


D.O. RIAS BAIXAS

Viña Cartín (Albariño) 29,00

Do Ferreiro (Albariño) 34,00

Zarate Balado (Albariño) 44,00

V.T. CÁDIZ

Forlong (Palomino y Pedro Ximénez) 31,00

V.T. CASTILLA Y LEÓN

Finca Caraballas (Verdejo) 29,00

Cienfuegos (Verdejo, Godello, Albarín) 43,00

Ossian (Verdejo) 46,00

D.O. BIERZO

Dominio de Tares (Godello) 37,00

D.O. PLA I LLEVANT

Miguel Gelabert (Chardonnay) 49,00

D.O. VALDEORRAS

Astrales ll (Godello) 49,00

Blancos / Whites

D.O. BIERZO

Cuatro Pasos (Mencía) 19,00

D.O MÁLAGA Y SIERRAS DE MÁLAGA

Lunares (Merlot y Garnacha) 30,00

Los Aguilares( Tempranillo, Merlot, Syrah y Petit Verdot) 28,00

D.O. CIGALES

Valdelosfrailes (Tempranillo) 24,00

Salvueros (Garnacha Gris) 34,00

D.O. RIBERA DEL DUERO

Hito (Tempranillo) 26,00


Tombú (Prieto Picudo) 28,00

Amanda (Garnacha) 34,00

Picaro del Águila (Garnacha, Tinta de Toro y Malvasía) 42,00

D.O. PENEDÉS

Marta Fragancia (Sauvignon Blanc, Xarel-lo y Pinot Noir) 33,00

Rosados / Rosé



Tomás González 2018 (Garnacha y Tempranillo) 24,00

V.T. ZARAGOZA (VALDEJALÓN)

Botijo Rojo 2018 (Garnacha) 23,00

D.O. JUMILLA

Brumas del Estrecho Las Chozas 2017(Monastrell) 25,00


Lunares 2018 (Garnacha y Syrah) 28,00

D.O. ALMANSA

Matamangos 2016 (Garnacha Tintorera y C. Sauvignon) 22,00

Tintos Jóvenes / Young Red


Tintos Crianza / Red Wines


Altocielo 2015 (Syrah y Cabernet Sauvignon) 39,00

Acinipo 2013 (Lemberger) 39,00

Pago El Espino 2017 43,00 (Petit Verdot, Tempranillo y Syrah)

Payoya 2017 46,00(Garnacha, Romé, Tintilla y Melonera)

Sedella 2016 (Romé y Garnacha) 46,00

V.T. CÁDIZ

Forlong Assemblage 2016 39,00(Tintilla Rota, Syrah y Merlot)

Tintos Crianza / Red Wines


Valdecastrillo de Duero 2017 29,00(Tempranillo)

Livre 2015 (Mencia) 43,00


Montebaco 2016 (Tempranillo) 36,00

Aalto 2017 (Tempranillo) 56,00

Corimbo l 2013(Tempranillo) 64,00

D.O. JUMILLA

Micrit 2017 (Monastrell) 52,00

D.O. CAMPO DE BORJA

Alto Moncayo Veraton 2016 42,00(Garnacha)

D.O. LA RIOJA

Medrano 2016 (Tempranillo) 30,00

Paco García 2016 (Tempranillo y Garnacha) 33,00

Pies Negros 2017(Tempranillo y Graciano) 34,00

Peña El Gato 2016 (Garnacha) 41,00

Medrano Magnum 2014 (Tempranillo) 52,00

D.O. BIERZO

Dominio de Tares Cepas Viejas 2015 36,00(Mencía)

Pétalos del Bierzo 2016 41,00(Mencía)

D.O. YECLA

Detrás de la Casa 2017 (Syrah) 39,00



Malleolus 2016 (Tinta fina) 58,00

Hacienda Monasterio 2014 85,00(Tempranillo y Cabernet Sauvignon)

Alión 2015 (Tempranillo) 98,00

Valderramiro 2015 (Tinta fina ) 156,00

Vega Sicilia. Valbuena 5º 2013 195,00(Tempranillo, Merlot y Cabernet Sauvignon)

Vega Sicilia Unico 2006 425,00(Cabernet Sauvignon, Merlot y Tempranillo)

Tintos Reserva / Reserve & Vintage


D.O. ALICANTE

Fondillón “Estés donde Estés” 1996 160,00(Monastrell)

D.O. LA RIOJA

Viña Ardanza 2009 43,00(Tempranillo y Graciano)

Viña Tondonia 2006 49,00(Tempranillo, Garnacha, Mazuelo y Graciano)

Rioja Alta 904 2010 68,00(Tempranillo y Graciano)

Roda l 2012 75,00

(Tempranillo y Graciano)

Vinos con Expresión Propia High Expresion Wines


Sancho Martin 2014 (Tinta fina) 215,00


Tiento 2009 (Merlot) 86,00


F. Schatz 2012 (Petit Verdot) 49,00

Vetas Selección 2011 58,00(Cabernet Sauvignon, Cabernet Franc y Petit Verdot)

Tadeo 2016 (Petit Verdot) 59,00

Vetas 2011 (Petit Verdot) 71,00

Los Aguilares 2018 (Pinot Noir) 69,00



Rujaq Andalusí Moscatel Añejo (Copa) 5,00

Blanco Piamater (Moscatel naturalmente dulce) 29,00

Tinto Ariyanas David (Merlot) 32,00

D.O. JEREZ-XÉRÈS-SHERRY

P.X Reserva San Emilio (Copa) 6,50

D.O. RUEDA

Blanco Dulce de invierno (Verdejo y Moscatel) 31,00

D.O. TOKAJ – HEGYALJA (HUNGRÍA)

Château Derezla Tokaji 5 Puttonyos 54,00(Furmint, Sárgamuskotály y Hárslevelii)

Vinos de Postre / Dessert Wines


STARTERS

Ham 19.00

black garlic regañá (breadstick), sun-dried tomato, extra-virgin olive oil

Acorn-fed Iberian ham D.O. Guijuelo served with crunchy bread toasts

An excellent Iberian breed, free-range, pork ham. The acorn-based diet gives it the highest quality, and it is internationally recognised as a gastronomical luxury. It is

served with black garlic regañás (a very fine bread typical from western Andalusia), accompanied by a sun-dried tomato purée made with extra-virgin olive oil.

Lobster 29.00

avocado, mango, Asia mix, orange, tobiko, aged rum Lobster salad with citrus fruits, mango and avocado tartar, flying fish roe and cocktail sauce with a touch

of aged rum

An impeccable taste blend where avocado and mango, subtropical products grown in the Axarquía, enhance one of the best crustaceans from the sea. The Asia mix green leaves, the

flying fish roe (tobiko) and the cocktail sauce with a touch of aged rum enhance the personality of a classic, yet renewed dish, that will surprise the most discerning palates.

Eel 20,00

tomato, red fruits, red pepper, cucumber, extra-virgin olive oil, raspberry-vodka

Smoked eel with a red fruit gazpacho, vodka-flavoured raspberries sorbet and seasonal berries

*Vegetarianoption

A traditional Andalusian cold soup made with tomato, pepper and cucumber, to which we

have added the sweetness and the sourness of the seasonal red fruits (raspberries, blueberries, blackberries, cherries, figs, etc.), the delicateness and elegance of the eel, with its characteristic noble-wood smoked flavour, and the refreshing sweetness of the

sorbet. The result is a delightful and colourful dish that will surprise you.

Corvina 27.00

lime, coriander, yellow pepper, ginger, prawn, red onion, coconut, corn,

banana Corvina ceviche with a tiger milk foam, coconut gel, corncob and fried chifles

*Gluten-freeoption

An authentic Peruvian dish cooked on the spot by the acidity of lime accompanied by

yellow pepper, red onion and coriander and seasoned by tiger's milk foam, a refreshing and exotic seasoning typical from Peruvian cuisine and crunchy mote and fried green banana. The result is a party on the palate, to which we are pleased to

invite you.

Sardine 18.00

spelt and honey bread, spaghetti squash preserve, tomato, avocado, olive, asparagus, radish, parsley, micro mesclun, extra-

virgin olive oil Smoked sardine toast flambéed with spaghetti squash preserve, avocado, seasoned tomato, tapenade,

vegetable crudités and smoked extra-virgin olive oil

A delicious version of the Andalusian tapa transformed into a delightful dish with a remarkable Málaga personality. We offer a spelt and honey bread toast, on which we

spread a fine layer of spaghetti squash preserve which we complete with avocado dice, kumato tomato, blowtorch-grilled smoked sardine, black olive paste and vegetable crudités.

A great mouthful that will delight you.

Prawn 28.00

tagliatelle, tomato, sea urchin, butter, crab, vodka, sriracha Tagliatelle with a sea urchin and sautéed prawns bolognaise

*Vegetarianoption

A delicate Italian pasta with sautéed prawns, cooked in a hot sauce made of sweet tomato

confit, with sea urchins and a vodka-flambéed crab butter. A “frutti di mare” pasta that leaves no one indifferent.

Rabbit and octopus 20.00

rice, paprika from La Vera, saffron, smoke Earth and sea: rice with rabbit and grape vine cane-smoked octopus

An evoking of countryside rice to which we have added the marine fleshiness of octopus and the power of the paprika from La Vera. A dish with a great taste and personality where the

smoke from the vine grape cane becomes one of the ingredients.

Vegetables 17.00

eggplant, courgette, mushroom, tomato, mozzarella, spinach, Parmesan cheese, black olive, basil

A roasted vegetable millefeuille with tomato petals, tapenade, spinach bechamel and a mozzarella and Parmesan gratin

A vegetarian dish gratinéed in the oven composed by fine layers of grilled seasonal courgettes, aubergines and mushrooms accompanied by thyme-flavoured sweet tomato petals, black olive, spinach bechamel, grated mozzarella, Parmesan cheese flakes and

basil

FISHANDSEAFOOD

Sea bass 36.00 savage rice, snow peas, cashew nuts, coconut, red curry, tamarind, ginger, onion,

garlic, cream, brown sugar, coriander Grilled sea bass with a wild rice pilau and red curry sauce

Grilled sea bass served with rice pilau made with onion, garlic, bay and black pepper, finished with a sweet and sour red curry and tamarind sauce and crunchy sautéed snow

peas and roasted cashew nuts. For those who love spicy and exotic dishes full of flavourful and aromatic contrasts.

Sole 31.00

tomato, spinach, asparagus, egg yolk, butter, lemon, parsley Grilled sole with a tomato concasse, sautéed spinach, grilled asparagus, egg yolk emulsion, gratinéed

butter and parsley

A new version of the classic and elegant sole meunière that we garnish with a juicy tomato and thyme stew, sautéed spinach done to perfection, crunchy asparagus and a

gratinéed Hollandaise sauce, which enhances the subtleness and delicateness of the fish flesh.

Squid 28.00

noodles, prawn, green bean, coliflower, choricero pepper, piquillo pepper, pear, extra-virgin olive oil, parsley

Grilled squid with fried noodles, prawns, vegetables, caramelised piquillo pepper sauce and pear aioli

A traditional fishermen dish, characterised by the firm texture and the strong sea flavour of the squid and the prawns and by the powerful taste of the sautéed noodles. Cooked

with a delicious bay shellfish and seasonal vegetables stock, we honour with this dish our gastronomic culture from the past, the present and always.

Cod 26.00

aubergine, tomato, black olive, caper, manzanilla, garlic, thyme, oregano

Extra-virgin olive oil-confit cod with a fricassee made of aubergine, garlic and thyme-caramelised tomato petal, capers, black olive slices and oregano

An extra-virgin olive oil-confit cod ingot served on an aromatic vegetable stew composed of aubergine, caramelised tomato, olives and capers, enriched with the subtleness and the personality of the Xixarito wine from Sanlúcar de Barrameda. The product, tradition

and taste meet in an essential dish which will surprise you.

MEATSBeef - Fillet 34.00

fillet, vegetable stew, mini potatoes, Béarnaise sauce A beef fillet served with a vegetable stew, mini Primor fried potatoes and Béarnaise sauce

An exquisite premium beef fillet, which undergoes a rigorous and strict quality control based on the breed selection process, the place of origin, the farm, the animal’s diet and an

excellent dry ageing. We serve it with mixed crunchy vegetables done to perfection, mini Primor fried potatoes

and a classic and tasty Béarnaise sauce prepared upon ordering.

Beef - Fillet 31.50

fillet, egg yolk, extra-virgin olive oil, mustard, pickles, chamomile, black pepper, regañá

A traditional spicy steak tartare cooked to the diner’s taste, served with a vegetable stew, mini Primor fried potatoes and crystal bread regañá

An exquisite Selección Yerbas Bajas beef fillet, which undergoes a rigorous and strict quality control based on the breed selection process, the place of origin, the farm, the animal’s diet and an excellent dry ageing. This classic dish is a tribute to the taste and

texture of knife-chopped raw meat, blended with egg yolk, extra-virgin olive oil, mustard, red onion, pickles, capers, Worcestershire sauce, Tabasco, salt and pepper. We serve it

with mixed vegetables done to perfection, mini potatoes fried in extra-virgin olive oil and crunchy toasts.

Poultry - Pigeon 35.00

carrot, orange, ginger, liver, spelt and honey bread, cardamom, muscatel wine

Boneless pigeon roasted with a carrot and butter purée, clover-caramelised kumquat, mini carrot and a pâté made from Málaga sweet wine

An exaltation of one of the most exquisite and fine poultry dishes in gastronomy. We present a boneless pigeon done to perfection with a flavourful and aromatic roasted carrot

purée, small Chinese oranges caramelised in a spicy syrup, a crunchy toast with the poultry’s pâté and a sauce made with Málaga wine and orange. The result is an explosion of

flavours which will captivate your senses.

Iberian pork - Presa 26.00

mango, papaya, carrot, cabbage, sriracha, lime, brown sugar, coriander

Iberian presa glazed in barbecue sauce with a Thai fruit and vegetable salad

A tasty dish in which Iberian pork, confit at 70º for 12 hours and grilled, joins a colourful exotic fruit and vegetable salad full of sweet, acid and spicy notes, creating a juicy and

surprising dish.

DESSERTS

Pavlova 12.00

lemon, yuzu, cream, red fruits A dry, crunchy meringue with lemon custard, yuzu jam, whipped cream and red fruit textures.

A new version of a basic recipe of classic bakery. This dessert, which was created to honour dancer Anna Pavlova, is a cake which is crunchy on the outside and very creamy and light in the inside. On this occasion, in order to give some acidity and to balance the sweetness of meringue, we have added a lemon and caramelised yuzu cream to create a flavourful dessert, full of nuances and contrasts which is enriched by the variety of red

fruits and the tenderness and creaminesse of vanilla-flavoured whipped cream. For those who have a sweet tooth and love citric fruits.

Mille-feuille 12.00

pear, mille-feuilles, vanilla, caramel Candied and caramelised pear on puff pastry filled with custard, served with vanilla ice cream and liquid

caramel

A classic pastry where the crispy puff pastry and the fleshiness of syrup-cooked pear are combined to the scent and the flavour of vanilla found in the custard and the ice cream. The

result is a sweet, timeless dessert that will not leave you indifferent.

Lemon Pie 9.00

lemon, dulce de leche, banana, vanilla, kanafeh, egg white, sugar, orange blossom, Inés Rosales flatbread

A deconstructed lemon pie with a dulce de leche toffee and banana with vanilla, kanafeh crunchy, lemon cream, baked Italian meringue and an olive oil sweet flatbread

Dedicated to sweet sourness lovers, we present our particular revisiting of the traditional lemon pie prepared on the spot. On a caramel and vanilla-scented banana cream, we

present a crunchy eastern dough nest, a lemon zest ice cream and a citrus cream which we cover with a delicate meringue caramelised on the spot. We finish the dessert with a

traditional Andalusian fine oil flatbread. The sum of flavours and textures that we introduce in this balanced and harmonious composition will delight the most exquisite palate.

Crunch 12.00

chocolate, cocoa, hazelnut, caramel, peanut A hazelnut ice cream served on a cocoa sponge cake, crunchy Nutella, toffee and Frangelico

sauce and sugared peanuts

Inspired by the chocolate bars from our childhood, we offer an excellent dessert created for chocolate lovers. A delicate and succulent cocoa sponge cake with hazelnut ice

cream, crunchy wafer and cream, cocoa, hazelnut and sugar coated with dark chocolate, sugared peanuts with Maldon salt, chocolate-flavoured puffed rice and a toffee sauce

with a scent of Frangelico. Captivating for the senses.

Fruit salad 12.00

passion fruit, tequila A seasonal fruit salad with a margarita and passion fruit sorbet

A very fresh and natural dessert made with seasonal fruit, full with contrasts and variety, that we prepare on the spot and serve accompanied by a refreshing margarita

and passion fruit cocktail-sorbet.

Varied cheese board 16.00

Andazul goat cheese (San José del Valle, Cádiz) El Bosqueño matured sheep milk cheese, coated in wheat bran (El Bosque, Cádiz)

Payoyo goat cheese (Villaluenga del Rosario, Cádiz) Soft full-fat sheep milk cheese with a mould rind and truffle (Trujillo, Cáceres)

La Recrema Finca Pascualete melted sheep milk cheese (Trujillo,

Cáceres)

Artisanal ice creams and sorbets 9.00

Bourbon vanilla

Belgian

chocolate

nougat

pistachio

caramel

yoghourt

coconut

cinnamo

n

lemon

raspberry

orange green

apple

passion fruit

mandarin

Prices are shown in euros and are VAT inclusive

GLUTEN CRUSTACEANS EGGS FISH PEANUTS SOY DAIRY NUTS CELERY MUSTARD SESAME SULFUR SHELLFISH LUPIN DYOXIDE

Documents

cenas.docx es-ES en-GB restaurante... · Brumas del Estrecho Las Chozas 2017(Monastrell) 25,00 D.O. MÁLAGA Y SIERRAS DE MÁLAGA Lunares 2018 (Garnacha y Syrah) 28,00 D.O. ALMANSA