Nuestra Carta

AUTUMN-WINTER  MENU 2020/21

PLATTERS AND STARTERS

OLIVE OIL TASTING (3 varieties)

Selection of awarded Andalusian olive oil with traditional Alfacar salty bread

"JOSELITO GRAN RESERVA" ACORN-FED 100 % PURE IBERIAN HAM (120 gr.)

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

AWARDED GOAT'S CHEESE FROM GRANADA (180 gr.)

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

CANTABRIAN TROPICAL

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

FOIE MICUIT, WHITE CHOCOLATE AND RED FRUITS

Foie micuit cilinder cooked in FIRMVM, at a low temperature, on a white chocolate cream, Greek yogurt and passion fruit, pieces of homemade fig bread, quince gel, fresh red fruits and spiced bread toasts

CEVICHE FROM LIMA

Cubes of greater amberjack, sea bass and gilt-head sea bream macerated in tiger's milk and yellow chili pepper, purple onion and mango, thead of chili and crispy corn seved on carpaccion of "quisquillas" from Motril (small shrimps) and citrus

BUFFALO BURRATA, "CECINA DE LEÓN" AND GUACAMOLE

Authentic italian buffalo burrata served with guacamole made in stone mortar, "cecina de León" scheets, wild rocket, lime-cured cherry tomatoes, basil pesto and authentic tortilla chips (mexican nachos)

OUR TRIBUTE TO RED TUNA

RED TUNA TATAKI

Sliced Almadraba red tuna with Japonese dressing, in batter in a sesame mix on a cream of avocado and wasabi roasted mango, Wakame seaweed salad and vegetables crudités

RED TUNA TARTAR

Macerated in soy sauce and yuzu with avocato and tropical mango, soft cream of wasabi and lime, served with seaweed "regañá" bread and his ice cream

ALMADRABA RED TUNA FILLET

Grilled tuna battered in crunchy almonds on a celery cream and cauliflower, seasonal stir-fry vegetables in its own gravy

"VENTRESCA"

Red tuna "ventresca" (the cut situared between the head and the belly) confit, at a low temperature in duck fat, on spiced sweet potato cream, shiitake mushrooms, cherries confit and shallots confit

OUR MOST SPECIAL CORNER

VIETNAMITE ROLL

Stuffed with duck in Hoisin sauce and lilies stir-fry with "quisquillas" from Motril infused in garlic AOVE over crunchy "quisquillas" and sweet and sour mango sauce

GREEN ASPARAGUS CREAM AND...

Creamed green asparagus and Manchego chesse with fresh twice cooked artichokes, sauteed Dublin bay prawns from Motril and iberian ham cruch

PIQUILLO PEPPERS STUFFED

Piquillo peppers stuffed with jumbo shrimp and leek veloute on a soft cheese cream, grilled jumbo shrimps and brioche bread with vine shoots

SURF AND TURF

Beef tendon unctuos cooked at low temperature, and grilled carabinieri on a praliné of almonds and tomatoes with thai matisses, accompanied with cultivated mini boletus with a spicy touch

STEWED BULL'S TAIL MELOSO RICE

Stewed bull's tail and mushroons meloso rice, stir-fry mushrooms, boletus light cream, pinenuts mayonnaise and thyme with mature parmesan crip and black truffle

LACQUERED OCTOPUS TENTACLE

Octopus leg cooked and dried in FIRMVM, lacquered in chipotle chili, cane honey and Yakiniku sauce on avocado with vanilla, French spring onions, mini corn cobs and baby risoled carrots

GRILLED FRESH MICRO VEGETABLES

Grilled fresh micro vegetables over romesco sauce and crushed almond and poached eggs at a low temperature (apt for vegans without egg)

VEGAN CUISNE

Hummus of chickpeas and spiced broccoli with vegan nuggets made with vegetable proteins

Vegetable wok, rice noodles and Seitan sauteed with green curry say sauce

Casareccia pasta with vegan bolognese sauce, mushrooms and cheese

 

FISH

DAILY FISH (Please, ask your waiter)

Fresh fish from the fish market of Motril served on a cream of potato and stir-fry seasonal vegetables with oyster's sauce

SINGAPORE STYLE LOBSTER

Lobster in its own gravy, rice noodles, grilled avocado, jumbo shrimp and scallop with aroma of lemon-grass, kaffir lime and green curry, cooked in transparent parchment paper (carta fata)

BASS, FENNEL ROMANESCU AND SALSIFIS

Grilled Bass lion on a fennel bulb, cooked in salta and grilled, twice cooked romanescu and saslsifis, acidic juice from the bones and celery turnip cream

PREMIUM COD

Select cod loin, cooked at low temperature in extra virgen olive oil with basil, on citric rice with cod tripe "cocochas", pea shoots and plancton mayonaise 

• 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

Ingot of lamb shoulder, low temperature, wrapped in loacquered iberic steaky bacon in is juice, on fresh taboulé accompanied with green asparagus and risoled carrtos, finished in dining room with honey comb (honey comb subject to availability, if necessary it will be replaced with select Spanish honey)

WANTON PASTA LASAGNA 

Three meat lasagna and foie micuit with vegetable stir-fry served over homemade tomato sauce, basil and Mornay bechamel sauce with aged parmesan cheese and truffek egg yolk

CYLINDER OF IBERIAN PORK "SECRETO" (lower shoulder cut)

Iberian pork secreto stuffed with iberian ham, manchego cheese and Dijon nustard wrapped and cooked at low temperature on creamy Comté cheese, sautéed seasonal mushrooms, confited shallots in its own gravy

COUNTRY POULARDE SUPREME

Country poularde supreme, marinated in Yakiniku sauce, cooked at a low temperature and grilled, on creamed black leek and wok of seasonal vegetables in oyster and kimchi sauce

VENISON LOIN

Venison loin marinated in red wine and aromatic herbs, grilled over chestnuts, sauteed wild mushroons and with bacon mermelade with Jack Daniel's

SELECTION OF GRILLED MEAT

FIRMVM has choosen the best cuts of premium meats on the market, to delight our customers

Our grilled meat is served with "pont neuf"potatoes, fried "piminis", grilled chives and mini grilled vegetables 

 

SWEET TREATS

 

TROPICAL COCONUT

Coconut nousse sphere filled with Malibú syrup soaked in milk chocolate and kataifi pastry served with pailleté feulletine and ice cream

MANGO BROWNIE

Dark chocolate brownie, caramelized nuts and tropical mango served over vanilla cream and hot white chocolate, red fruits salad with mango ice cream

ALMUÑÉCAR IN A DESSERT

Hald sphere or custard apple mousse from the Rio Verde Valley, nucleo of tropicalmango with Mondero rum and "Cazuela Mohina" sponge on an almond milk cream, homemade custard apple cream and cane caviar

OUR "TORRIJA" WITH BRIOCHE

Torrija impregnated with in a cream of hot Tahiti vanilla cream, white chocolate and caramelized coconut on a coulis or red fruit, red fruit salad and honey ice cream

CREAMY CHEESE CAKE

Baked cylinder stuffed with a mix of creamy cheeses chosen by the chef, served on a palet breton biscuit, grape syrup and sablé Bretagne ice cream

MIX OF SEASONAL FRESH FRUIT

 

CHILDREN'S MENU 

(Soft drink and ice cream scoop included)

Fish & chips of hake served with French fries and homemade mayonnaise

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

Spaghetti / macaroni with carbonara or bolognese sauce