The dishes of our menu are prepared with the best raw materials. Fresh products that come to our kitchen from the best markets. The variety of menus range from traditional dishes to the most laborious dishes of the modern cuisine.
Starters
Purse filled with cheese, leek and shrimp
Creeps (mushrooms or spinach)
Galician fresh knives
Galician clam a la marinera (ration)
Scrambled eggs with prawns
Broken eggs of farmyard with red prawn
Asparagous with grilled vegetables
Assorted Iberian cold cuts
Foie grass with walnut oil
Ajo mortero (potatoe, garlic, oil and Cantabrian cod)
Cantabrian anchovies on grilled toast
Grilled squid
Homemade croquettes
Morteruelo conquense (mix of game meat)
Scrambled eggs with porcini mushrooms
Galician style octopus with boiled potatoes
Grilled langoustines
Red shrimp (12)
Iberian ham
Cod scallops with asparagous and shrimps
Smoked salmon roll
Fried sweetbreads with garlic in white wine
Ensaladas de la Casa
Ensalada de cogollos con anchoas y ventresca de bonito
Ensalada de rulo de queso de cabra con frutos secos
Ensalada tropical (mango, papaya, kiwi, melón, piña, frutos rojos y langostinos)
Ensalada mixta
Ensalada SOL (queso, gulas, salmón y fruta de temporada)
Ensalada de perdiz en escabeche
Ensalada César
Sopas
Judias con Perdiz
Crema de almendras con gambas
Sopa Castellana
Consomé
Pastas
Espaguetis Boloñesa o Carbonara
Rice
"A Banda" rice in fish broth
Rice with lobster
Rice with seafood
Rissotto
Paella with vegetables
Pescados
Sepia a la Plancha
Dorada a la espalda (o plancha)
Lubina a la espalda (o plancha)
Merluza (andaluza, marinera o plancha)
Emperador plancha
Zarzuela de pescado y marisco (min 2 pax.)
Calamar auténtico nacional
Calamares caseros a la romana
Lomo extra de Bacalao a la vizcaína
Meat
Tournedos Rossini with foie grass sauce
Grilled steak or with sauce
Beef Sirloin (with toasted garlic, pepper or cheese sauce)
Baby lamb chops fried or grilled with garlic
Pickled patridge
Grilled beef steak
Roast suckling pig
BBQ ribs
Boiled beef ribs
Baked tender lamb shoulder (24 hour notice required)
Suckling pig half or whole (24 hour notice required)
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