Nuestra Carta

AUTUMN-WINTER  MENU 2018/19

PLATTERS AND STARTERS…

FIRMVM ARTISAN BREAD (2 pieces)

Our rustic bread made with specially selected flour and fresh sourdough prepared in FIRMVM

OLIVE OIL TASTING (3 varieties)

Selection of awarded Andalusian olive oil with traditional Alfacar salty bread

PURE IBERIAN HAM "JOSELITO GRAN RESERVA" (120 gr.)

Served with “pan de cristal” (exquisite Andalusian crunchy bread) with dressed tomato

AWARDED GOAT'S CHEESE FROM GRANADA (150 gr.)

First quality cheese "las RRR, Montefrieño and Cueva de la Magaha" served with a selection of jams, nuts and dried fruits and grapes

BURRATA SALAD

Buffalo burrata with trope l'oeil fake tomatoes form Allmuñécar, basil chlorophyll gelatine, kumato cherry tomatoes cooked in lime, wild arugula and citrus selectiions

CANTABRIAN TROPICAL

"Bocattos" -fillets- of Cantabrian anchovies in olive oil "Sanfilippo" served with kumato tomato, avocado, mango and basil oil and parmesan snow

FOIE

Semi cooked foie millefeuille made in FIRMVM with goat's chesse, quince paste and osmotized apple with red fruits, fig jam, spiced bread and cream of roasted spring onions

DRIED OCTOPUS

Octopus tentacle cooked and dried in FIRMVM, grilled and served on creamy of planckton with stir-fry asparagus and salicornia, and crunchy nori seaweed

SPIER CRAB JIAOZIS

Steamed spider jiaozis over shelled peas and pea cream, with poached egg, shellfish sauce and its crunchy

WHITE ASPARAGUS

Cooked in FIRMVM and sautéed on smoked cheese cream, crispy Iberiam ham, wild arugula, cursty bread croutons and poached free-range egg

"JOSELITO" SOUP

Juicy soup of Iberiam ham "Joselito" an sautéed razon shells and sepia noodles with shelled peas and its parmentier

CREAM OF FOIE

Creamy foie fruffed with sautéed duck delicacies, seasonal mushrooms and croustons served in aromtic herb butter

FRESH PASTA

Authentic spaghetti carbonara of fresh pasta with guanciale stacionato (italian cured bacon) emulsion of yolk and aged parmesan cheese

MICRO VEGETABLES

Grilled fresh micro vegetables over romesco asuce and crushed almond

ARTICHOKES

Artichokes hearts cooked in two ways with Motril lobster sautéed in traditional almond sauce witn Thai touch

RICE

Stewed bull's tail and mushrooms meloso rice, pinenuts mayonnaise and thyme with mature parmesan crisp and summer truffe

Red shrimp arborio rice with variegated scallops, sautéed green asparagus and butter fron ist coral

STEW

Lentil stew with national saffron with roasted foie and  sautéed heart sweetbreads

Barco de Ávila white beans stewed at low heat with partridge and clams fron Carril

VEGAN CUISNE

Stir-fry seasonal vegetables served on a citrus potato and grilled seitan

Hummus of chickpeas with falafel and vegatables sticks

Sautéed venere rice and black royal quinoa with stir-fry green asparagus, spring onions, fruit and nuts

NON-HEAT CUISINE

RED TUNA TATAKI

Sliced Almadraba red tuna with Japonese dressing, roasted mango, Wakame seaweed salad, vegetables crudités and sesame

CEVICHE

Cubes of greater amberjack, sea bass macerated in tiger's milk, purple onion, thead of chili and crispy corn seved on carpaccion of "quisquillas" from Motril (small shrimps)

NORWEGIAN SALMON TATAKI

A selection of salmon fillet wth Ponzu sauce wrapped in Nori seaweed and breaded with a mix of three sesame seeds with Japanese dresssing, Wakame seaweeds salad with vegetables crudités and soy and wasabi mayonnaise 

RED TUNA TARTAR

Macerated in soy sauce and yuzu with avocato and tropical mango, soft cream of wasabi and lime, served with toasted bread

WAGYU CARPACCIO

With arugula, truffed mushrooms jam, shavins of aged parmesan cheese, semi dried tomatoes, black olives and truffed ceps ice cream

FATTENED YOUNG OX/OX STEAK TÁRTAR

Knife-cut fatenned young ox/ox fillet steak, cured egg yolk, homemade ketchup and mustard ice cream served with ricotta chesse and "pan de cristal"

RAW OYSTERS

Gilardeo oysters with green apple foam, gin tonic gelatine, citrus touch and cubes of Riofrío caviar

FISH

FRESH WILD FISH

Fresh fish from the fish market of Motril served on a cream of potato and stir-fry seasonal vegetables

SURMELLET

From  the Tropical Coast, grilled surmullet stuffed with its foie over a celery, turnip and fennel cream, dill emulsion and aniseed salad

SEA BASS

Grilled sea bass fillet with fake edible scales, covered in clams from Carril veouté sacue sith stir-fry courgette noodles

LOBSTER

Lobster cooked in two ways with scallop and grilled Jumbo shrimp over roasted tropical avocado, covered in Thai sauce

MONKFISH

Cooked in two ways, with black olives over romesco sauce, green asparagus, sautéed French spring onions and sliced almonds

SQUID

Squid cooked over a low heat and grilled served with venere rice, black royal quinoa, vegetables and green pistachios with black garlic mayonnaise and plankton oil

PREMIUM COD

Desalted Premium cod fillet confited over a low heat in basil Extra Virgin Olive Oil over tomato concasse and black olive, with aniseed tomato water infusion

RIOFRIO STURGEION FILLET

ALMADRABA RED TUNA FILLET

Both grilled, with an infusion of red peppers and roasted onions, garnish and covered in a halzenut butter meunière sauce

 

• THIS ESTABLISHMENT COMPLIES WITH THE ROYAL DECREE 1420/2006 ON PREVENTION OF ANISAKIS BY PREVIOUSLY FREEZING OUR PRODUCTS IN ACCORDANCE WITH THE TERMS THEREOF.

  

MEAT

 

SUCKLING LAMB SHANK

Suckling lamb shank cooked 24 hours at 60º C on parmentier of peas and mint with glazed French onions in its own gravy reduction

DUCK

Boneless duck leg stuffed with sautéed mushrooms and foie, confited over a lo heat in its own gravy reduction and russet apple in textures

FREE-RANGE CHICKEN BREAST

Stuffed with mozzzarella, bacon and basil, battered in aromatic herbs and cooked in two ways over a cream of truffed cheese and stir-fry seasonal vegetables

BLACK ANGUS COW

Ribs of boneless angus black cow cooked over a low heat, glazed in your reduction, served on a cream of potato, bacon jam and chipotle chili with caramelized shallots

SUCKLING PIG

Crunchy suckling pig cooked in two ways served on an orange and ginger cream with mini corn cobs and micro carrots lighty roasted in butter and wild arugula

VENISON

Sirloin of venison marinated in aromatics herbs on sautéed  wheat, truffled mushrooms and emulsion od its corn smut huitlacoche in plume or smoke

SELECTION OF GRILLED MEAT

RETINTO BEEF FILLET STEAK (200 gr.)

BLACK ANGUS COW SIRLOIN STEAK (250 gr.)

FATTENED YOUNG OX/OX SIRLOIN STEAK (250 gr.)

FATTENED YOUNG OX/OX BONELESS RIBEYE STEAK (600 gr.)

FATTENED YOUNG OX/OX FILLET STEAK (250 gr.)

WAGYU FILLET STEAK (Japanese beef) (200 gr.)

* Fattened young ox: castrated male ox of 48 months.

Our grilled meat is served with garlic potatoes, Padrón peppers and roasted spring onions 

 

SWEET TREATS

 

PIONONO GRANADINO

Great tradicional pionono from Granada stuffed with cream of Tahitian vanilla, caramelized egg yolk served on truffe cream, crème brûlée ice cream and honey

ALMUÑECAR FULL MOON

Sphere filled with mascarpone mousse and custard apple cream with mango, soaked in white chocolate and silver gelatin, with custard apple ice cream and mango syrup with fresh red fruits

CARAMELIZED TORRIJA

Torrija of artisan brioche bread soaked in coconut milk served on a cream of white chocolate and coconut with a coulis of red fruits, caramelized pineapple in Mondero rum and spearmint ice cream

APPLE PIE

FIRMVM style apple pie with shortcrust pastry dougt base, roasted apple custard, sautéed espiced apple and apple-caramel ice cream and homemade toffe

CARROT CAKE

Our version with Callebaut white chocolate cylinder filled with carrot and nut sponge cake, mascarpone mousse and coconut with purple carrot jam, coconut cream and its ice cream

COULANT

Black chocolate coulant filled with white chocolate, passion fruit syrup with Greek yogurt and raspberry ice crea

MIX OF SEASONAL FRESH FRUIT

HOMEMADE ICE CREAM

D.O. SPANISH CHEESE BOARD (3 varieties)

 

CHILDREN'S MENU …

(Soft drink and ice cream scoop included)

Fish & chips of hake and mayonnaise

Cuban-style rice with natural tomato, free-range egg and Iberian ham cubes

Free-range chicken Milanesa (breaded steak) with natural potatoes

Baked Panini of Alfacar bread with mozzarella cheese, turkey breast, homemade tomato sauce and oregano

Fresh pasta lasagna with free-range chicken bolognese and homemade tomato sauce

Spaghetti / macaroni with carbonara or bolognese sauce