Our dinner menu

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OUR STARTERS

  • Hand cut, Acorn fed Bellota Ham (100g) and Manchego Cheese with Black Olive bread.
  • Cherry Gazpacho with Fresh Cheese, confit Tomatoes and Basil Popcorn.
  • Char-grilled Green Asparagus, Crispy Manchego, Almond Ajo Blanco and Iberian Ham.
  • Scallop Trio: Leek and Courgette with Orange Butter/Cured with Wakame, Chilli, Soy and Yuzu/ Apple, Shallots and Bisque Sauce.
  • Cured Atlantic Salmon with Yellow Mole, Cilantro, Pineapple and Radish.
  • Galician Fillet Steak Tartare with Traditional Garnish, Pine Nut emulsion, Chipotle Ketchup and Fresh Egg Yolk.
  • Guineafowl and Pistachio Terrine, Red Wine Pear, Apricot Butter and Brioche Bread.
  • Empanadas-hand cut Beef, Egg & Olives |Spinach, Onion and Pine Nuts |Tomato, Mozzarella and Basil.
  • Grilled Black Pudding.
  • Traditional Spicy Sausage Char-Grilled.
  • Baked Italian Provolone Cheese with Argentine Chilli and Oregano.

OUR SALADS

  • Tomato, Cucumber, Avocado and Marinated Feta Salad with Mixed Leaves, Green Olives, Lemon and Oregano Dressing. €10.50
  • Goat’s Cheese Salad with Apple, Mixed Leaves, Walnuts, Pumpkin Seeds and Lemon Truffle Dressing.
  • Quinoa and Chickpea Salad with Crunchy Vegetables, Toasted Seeds, Cranberries and Apple Vinegar Dressing.
  • Mixed Salad, Lettuce, Cherry Tomatoes, Egg, Red Onion, Cucumber and Carrot.
  • Tomato and Red Onion Salad with Garlic and Oregano.

MAIN COURSES

  • Spinach Pasta with Sweet Pea Cream, Marjoram and Truffle.
  • Sumac Salmon with Roasted Tomatoes and Courgette, watercress and a Shellfish, Citrus Butter Sauce.
  • Tiger Prawn or Corn-fed Chicken Pad Thai with Vegetables, Rice Noodles, Bean Sprouts, Egg, Chilli and Peanut.

OUR MEATS

  • Crispy Barbequed Sweetbreads with Lemon.
  • Corn-fed Chicken Breast.
  • Iberian Secreto Pork.
  • Iberian Pork Ribs.
  • Beef Rib Strip (24 hour slow cooked).
  • Beef Skirt steak.
  • New Zealand Lamb Rump.
BEEF FROM ARGENTINA AND URUGUAY
  • Rib Eye.
  • Centre of Rib Eye.
  • Rib cap steak.
  • Entrecote.
  • Rump Sirloin Steak.
BEEF FROM GALICIA
  • Fillet Steak.
  • Baby Fillet Steak.
  • Fillet Steak Brochette with Onion and Peppers.
  • Our Dry aged Rib chop is from Simmental cattle aged between 6 and 8 years old, Raised in Natural pastures on a Rich diet, which provides a meat that is juicy with a balanced and persistent Flavour. approximately 1,100kg and dry aged for more than 30 days.

OUR SAUCES

  • Green Pepper corn.
  • Mushroom and Sage.
  • Creamy Tarragon.
  • Home-made Barbacue.

OUR SIDES DISHES

  • French fries.
  • Provençal style fries.
  • Truffle and parmesan fries.
  • Baked potato with Alioli.
  • Potato Gratin.
  • Creamed Spinach.
  • Pan Roasted Padron Peppers with Smoked Chilli Salt.
  • Roasted Creamed Corn with Green Onion and Cheddar.
  • Vegetable Rice.
  • Broccoli baked with Gruyere Sauce.

OUR DESSERTS

  • Selection of Macaroons.
  • Fresh Raspberries with Raspberry Sorbet, White Chocolate and Yuzu Mousse, Crispy Raspberries.
  • Milk Chocolate and Orange Semi-freddo, Crispy Pistachio Sponge, Orange Pips, Chocolate Wafer and Pistachio ice cream.
  • Flambeed Whiskey and Almond tart Cancha Dos style.
  • Home–Made Crepe with Dulce de Leche or Chocolate and Hazelnut Crème, Butterscotch Sauce and Vanilla Ice Cream.
  • Affogato: Vanilla Bean ice cream with Espresso Coffee and a Choice of Amaretto/ Frangelico/Baileys/Tª Maria ;  served with Pecan Nut and Cranberry Biscotti .
  • Ice Cream Vanilla| Chocolate| Strawberry| Dulce de Leche |Pistachio.
  • Lemon, Mandarin or Raspberry with Vodka, Cava or Virgin.