Pescados y mariscos (PDF)

Calamares a la Romana
Fried squid served with alioli
6.50

Rape con puré de berenjenas*
Seared monkfish over an eggplant purée and finished with black olive oil
9.00

Bacalao con uvas*
Seared fresh cod with white grapes and Casta Diva muscatel wine
9.00

‘Gilda’
A ‘pintxo’ of boquerones, anchovies, manzanilla olives and piparra peppers
6.00

Buñuelos de bacalao*
Fried salt cod fitters and honey alioli
6.50

Salpicón de cangrejo
Crabmeat with cucumbers, peppers, tomatoes, cauliflower and sherry dressing
10.50

Trucha a la Navarra*
Seared trout wrapped in Serrano ham
8.50

Mejillones al vapor*
Prince Edward Island mussels steamed with a bay leaf and a pinch of salt
6.50

Salmón a la plancha*
Seared salmon with a relish of green olives and capers
8.00

 

Calamares encebollados*
Whole fresh squid seared with caramelized onions and mushrooms
9.00

Vieiras con mojo picón*
Seared scallops with a traditional sauce from the Canary Islands
7.50

‘Esqueixada’ de bacalao*
Salt cod topped with tomatoes and black olive oil
7.50