Plato Principal
(Main Course)
Pollo Iberico (Iberian Chicken)
Spanish roast chicken infused with garlic, white wine and rosemary, slow-baked for 3 hours
Zarzuela De Mariscos
Traditional Spanish seafood stew of shrimps, clams, sole fish, squidand mussels
Lengua Estofada
Ox tongue cooked in red wine sauce with mushrooms
Espinacas con Garbanzos
Sauteed spinach and chickpeas, full of rich flavors of paprika and garlic
Mejillones en Salsa Verde
Mussels cooked in white wine parsley sauce, served with sourdough bread
Salmon al Horno
Baked pink salmon with mango tomato salsa
Fabada Asturiana
Rich white bean stew enriched with pork belly, chorizo, and jamon serrano
Cerdo Asado
Roasted pork belly cooked with Spanish spices, slow-baked for 4 hours
Black Angus Rib-Eye
Bacalao A La Vizcaina
Salted cod fish sauteed in tomato, capsicum, and olive oil sauce
Callos
Stew of ox tripe, chorizo, ox tail, and chickpeas
Solomillo A La Ranchera
200g USDA beef tenderloin steak in a bed of tomato and capsicum sauce
Cochinillo (Quarter)
Quarter size roasted suckling pig served with liver sauce
*For 1 hour advance order
Sides
Steamed White Rice
Garlic Rice
Garlic Bread
Potato Gratin