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Restaurante Firmvm Almuñecar. Tataki de Atún

SUMMER MENU 2017

PLATTERS AND STARTERS…

FIRMVM ARTISAN BREAD (per person)

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.

ACORN-FED 100% PURE IBERIAN HAM (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.

TENDER SPROUTS SALAD

with smoked beef from Leon and caramelised goat's cheese with mango slices and Extra Virgin Olive Oil ice cream with red fruits vinaigrette

SARDINES TREATED LIKE A SALAD 

Sardines cured in citrus with cherry tomatoes, orange, caramelised mini carrots with honey vinaigrette and Dijon mustard

CAPRESE SEXITANA

Kumato cherry tomatoes confited in basil Extra Virgin Olive Oil, blood orange sections and mango, burrata stracciatella cheese, micro-mesclun and parmesan pesto and cane syrup.

CANTABRIAN TROPICAL

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

FOIE

Semi cooked foie roll made in FIRMVM stuffed with goat's cheese and quince paste, breaded with semi-spicy toasted corns served on a red fruits sauce

VEGETABLES

Stir-fry seasonal vegetables with jumbo shrimp, green curry and citronella.

OUR DRIED OCTOPUS

Octopus tentacle cooked in two methods - confited in Tahitian vanilla and grilled - with hot potato foam, paprika from La Vera, crispy bacon jam, everything smoked with Jack Daniel's wood smoking chips. 

GIGANTE NERI

Big squid ink ravioli stuffed with salmon served on a mascarpone cream, Chardonnay and basil

 

COLD SOUP AND NON-HEAT CUISINE…

AJOBLANCO 

Ajoblanco soup of cucumber with scallop tartare flambed in Yuzu, grapes and slices of fried almonds.

LOBSTER TOMATO SOUP

With stir-fry vegetables, grilled lobster claw and knuckles with mayonnaise from its coral

DIFFERENT OYSTERS

Oysters tartar with acid apple, avocado and cava gelatine over soft cream of soybean and wasabi.

CEVICHE

Ceviche of big clams on the half shell, sea bass, octopus, razor shells and “quisquillas” from Motril (small shrimps) served in a soup of lime, ginger, fresh spring onions and chilli threads.

RED TUNA TATAKI 

Sliced Almadraba red tuna with Japanese dressing, roasted mango and Wakame seaweeds salad, vegetable crudités and sesame.

SALMON SASHIMI

Salmon sashimi marinated in miso and mirin served with cucumber and pineapple with dill vinaigrette and curry mayonnaise.

WAGYU CARPACCIO

With roquette, truffled mushrooms jam, semi-dried tomatoes, black olives and shavings of aged parmesan cheese

STEAK TÁRTAR

Steak tartar of Retinto beef fillet steak with homemade ketchup, served with ricotta cheese and “pan de cristal” (exquisite Andalusian crunchy bread).

IBERIAN PORK SHOULDER TATAKI

macerated in soy sauce with micro-mesclun, red fruits, homemade ice cream of truffled parmesan cheese and teriyaki sauce with black garlic mayonnaise

 

MEAT…

 

Restaurante Firmvm Almuñecar. Jabalí.

GRILLED IBERIAN PORK SHOULDER STEAK

stuffed with mushroom duxelles, wrapped in Iberian bacon and served on a cream of roasted lilies.

INGOT OF SUCKLING LAMB SHOULDER

cooked over a low heat with thyme rissole potatoes stuffed with romesco sauce, fruit ragout and nuts and dried fruits

POULARDE BREAST

of spinach, pine nuts, Iberian bacon cubes and buffalo mozzarella served on a tabbouleh of quinoa.

VEAL HOCK

cooked over a low heat with roasted peach with saffron and purple carrots.

FRESH PASTA LASAGNA

stuffed with bull's tail stew and foie, covered with truffled mornay sauce and mature parmesan cheese.

 

SELECTION OF GRILLED MEAT

OX SIRLOIN STEAK (250 gr.)

OX BONELESS RIBEYE STEAK  (600 gr)

BLACK ANGUS COW SIRLOIN STEAK (250 gr.)

RETINTO BEEF FILLET STEAK (200 gr.)

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

 

Our grilled meat is served with roasted spring onions, rissole tubers and fried "piminis" (little peppers from Motril)

 

FISH…

Restaurante Firmvm Almuñecar. Merluza.

FRESH WILD FISH

Fresh fish from the fish market of Motril.

TURBOT

Grilled turbot fillet served on a cream of celery-turnip, fennel bulb cooked in two ways with anise infusion and spinach.

THE LOBSTER

Lobster with Robuchon style creamy potato, vegetable stir-fry covered in sauce américaine.

GROUPER

Grouper fillet cooked in two ways served on a cream of caramelised spring onion, confited shallots and stir-fry mushrooms.

COD

A selection of desalted cod fillet served on a light cream of Idiazábal cheese, white asparagus buds, crunchy ham and roquette.

RED TUNA

Almadraba red tuna fillet served on a romesco sauce, spring onion and stir-fry green asparagus, crushed almond and Kalamata olives powder.

 

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

 

SWEET TREATS…

 

Restaurante firmvm Almuñecar. Tiramisú.

CUSTARD APPLE FIRMVM TIRAMISU

Chocolate cylinder filled with cocoa liquor flavoured sponge cake, mascarpone mousse and custard apple cream with white chocolate with foam, apple custard ice cream and fake edible custard apple bones of coffee soaked in chocolate.

SACHERTORTE INGOT

mango and mint jam with raspberry ice cream and wild fruit.

FIRMVM'S STYLE TATIN CAKE

made with local tropical mangos

CHOCOLATE FONDANT

Fondant of 70% chocolate filled with Blanc Satin white chocolate, mild lemon verbena soup and homemade mint ice cream.

CRÈME BRÛLÉE

Caramelised crème brûlée, red fruits ice cream with jam and violet sugar.

SPHERE OF WHITE CHOCOLATE MOUSSE

Filled with mandarin orange sauce and served with crushed crumble and yoghurt.

PUFF PASTRY MILLEFEUILLE

Filled with pastry cream of Tahitian vanilla with triple chocolate ganache with red fruits and its crunchy.

MIX OF SEASONAL FRESH FRUIT

ICE CREAM

Three different flavours of tropical fruits from Almuñecar

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.