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Our menu

The tradition of Galician culture

To get to share

Pulpo a feira
17
Crispy octopus, turnip pops carbonara and glacial ficoide
17
Galician Bay mussels, yellow curry and bay leaf oil
9
Baby scallops, parmentier and pork jowl
13.50
Galician fried calamari with tártara sauce
14,50
Toast of smoked sardine, Galician bread and Cebreiro cheese
10
Burrata cheese, marinated mackerel, wild rocket and Galician black tomato
11
Spanish omelette with spiced chorizo
9.50
Iberic Spanish ham with ‘cristal’ bread
16
Galician beef steak tartare, quail’s yolk and toast
14,50
'Salmorejo', sardinas, strawberries and quince
11

Non deixedes a vergoña do galego

Main dish

Iberian pork shoulder cuts, lettuce heartsand creamy cheese foam
19
Beef entrecote with ‘pil-pil’ sauce and peppers and French fries (300 gr)
22
Suckling pig cooked at low temperature with chesnut cream and apple purée
19.50
Beef cheeks, olive oil and paprika sauce and roasted peppers
17
Creamy mushroom risotto with ‘tetilla’ cheese
15
Lobster creamy rice (price per person, min 2 persons)
24
Line-caught hake, cauliflower, green peas and garlic chips
16
Monkfish, watercress parmentier, mangetout, piparras and ‘padrón’ paprika
19,50
Fish of the day with sautéed vegetables
S.M

A guinda do bolo

Postres

Texturas de ``gin-tonic``, frutos rojos y sorbete de limón
5
Espuma de queso ``Arzúa-Ulloa``, membrillo, manzana y avellanas
5
``Coulant`` de chocolate, ``praline``, sopa de chocolate blanco y sorbete de albahaca
5
Tarta de Santiago, peras en almíbar y helado de café
5
Leche frita, helado de coco y merengue italiano
5

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