Nuestra Carta
WINTER-SPRING MENU 2018
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
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
SMOKED BEEF FROM LEON SALAD
With grilled goat's cheese, caramelised mango, tender sprouts, smoked beef and fried Extra Virgin Olive Oil ice cream with red fruits vinaigrette
MILD SALAD
Blue tomato from Motril, mix of tender sprouts and dried tomatoes with red tuna marinated in FIRMVM, mini carrots and plankton mayonnaise
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 convered with caramelised apple, on a red fruits sauce and green tomatoes jam
SEASONAL VEGETABLES
Stir-fry seasonal vegetables with oysters sauce, grilled jumbo shimps and hondashi broth
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.
CREAMY IBERIAN PORK
Creamy "manteca colorá" served with stir-fry truffled mushrooms, poached egg at 62ºC (144ºF), iberian pork tender loin, crushed black olives and rustic bread
SEA AND MOUNTAIN
Grilled octopus, jowl and scallop served sith toffee of cauliflower and rissole red cabbage and its crunchy
MELOSO RICE
Spanish-style rice of bull's tail stew with pinenuts mayonnaise and thyme with mature parmesan crip
FRESH PASTA LASAGNA
Fresh pasta lasagna stuffed with black pudding from Trevélez, goat's cheese and spinach covered in dried tomato bechamel and parmesan
COD ESCUDELLA
Cod escudella with its brandade, fried cod cheeks, cod tripe in pil-pil sauce and scratchigs
NON-HEAT CUISINE
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
NORWEGIAN SALMON TATAKI
A selection of salmon fillet wth ponzu sauce covered with nori seaweed and breaded with a mix or tree sesame seeds with japanese dressing, wakame seaweeds salad with vegegtable crudités and soy an wasabi
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 roquette, truffled mushrooms jam, semi-dried tomatoes, black olives and shavings of aged parmesan cheese
FATTENED YOUNG OX/OX STEAK TÁRTAR
Knife-cut fatenned young ox/ox fillet steak with ginger, cured egg yolk, homemade ketchup served with ricotta chesse and "pan de cristal"
FISH
FRESH WILD FISH
Fresh fish from the fish market of Motril
TUNA
Red tuna fillet served with lettuce chlorophyll, lettucer core confited in plankton oil and stir-fry mange-tout
TURBOT
Grilled turbot fillet served on a cream of celery-turnip, fennel bulb cooked in two ways with anise infusion and spinach.
LOBSTER
Lobster cooked in two ways served on a cream of peas, stir-fry or peeled peas, poached egg at a low heat and covered in its owx gravy
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 SCORPIONSFISH
Grilled fillet or res scorpionfish served with purple potatoes with rissole red cabbage and emulsion of roasted garlic
• 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
CYLINDER OR IBERIAN PORK (lower shoulder cut)
Cooked over a low heat served with a parmentier of truffled tubers and stir-fry mushrooms in its own gravy reducction
COCHIFRITO SUCKLING PIG
Suckling pig cooded in two ways served with a russet apple cream with saffron and plums confited in red wine
SUCKLING LAMB
Rack of suckling lamb wrapped in aromatic herbs and iberian bacon served with romesco sauce and mini leeks and stir-fry asparagus
PORK TROTTERS
Stew of boneless pork trotters stuffed with iberian chorizo in its own gravy reduction, light hummus and aubergine chips
POULARDE BREAST
Stuffed with mushrooms and foie served on a cream or Tartufata mushrooms and shallots confited in Pedro Ximenez wine
ROE DEER
Roe deer fillet steak smoked with wild herbs served on a cream of beetroot with rissole purple carrots
MAGRET
Grilled duck magret, foie escalope, fruffle sauce, stewed chest nuts and caramelised figs
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 Pont Neuf potatoes and Padrón pepper
SWEET TREATS
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
CARAMELISED TORRIJA
Torrija of artisan brioche bread soaked in coconut milk served on a cream of white chocolate and coconut with a coulis or red fruits and spearmint ice cream
FLOATING CUSTARD
Mild cream of homemade custard, Extra Virgin Olive Oil cake with saffron syrup, meringue made in cinnamon milk and "huevo mol"
ARABIAM DREAM
Phyllo pastry fillet with fruit and fried dried fruit and nuts with honey form Granada served on a cream or Tahitian vanilla and crushed almond with rosemary ice cream
BROWNIE
Brownie or mild chocolate with pecan winuts, flambed banana with Mondero rum, hazelnut praline and caramel ice cream with fleur de sel
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.