Mechela Ingles
OUR TRADITIONAL SEVILLIAN CUISINE
– Potato salad with homemade tuna in oil and green olives mayonnaise
– Fish croquettes (4 u. / 8 u.)
– Fried bluefish in marinade
– Fried diced croaker with ‘roteña’ (cooked vegetables) and potatoes
– Fried line-caught squid with seasoned potatoes
– Cod with tomato sauce
– Acorn-fed Iberian pork cheek with potatoes
SUGGESTIONS OF THE WEEK
– Chilled melon and almond soup with figs and mojama
SALADS AND STARTERS
– Spanish cheese selection
– Cajun salad with sweet potato and goat cheese with yogourth sauce, tahini and pomegranate
– Marinated anchovies, mango and avocado salad with black olive and caper vinaigrette
– White prawn carpaccio with avocado pesto and pistachios
– Braised sardine toast with sicilian ‘caponata’ (2 units)
RICE AND PASTA
– Black ravioli stuffed with croaker, mussels and mantis shrimp sauce (2 u.)
– Stuffed pasta with spinach and mascarpone
– Crispy noodles ‘fideuá’ with squids and black alioli
– Sea anemone rice with seaweed and sea snails
– Iberian rice (with strips of pork ribs and mushrooms)
– Rice with duck, mushrooms and artichokes
– Seafood Paella (2 persons) (Ask for availability)
FISH
– Crispy langoustines with cashew nut ‘ajoblanco’and herring roe
– Seafood stew
– Fish of the day (carpaccio cooked on the plate in baby clams sauce, fino sherry and mince)
– Grilled fish of the day with black noodles (or with potaoes and vegetables)
– Charcoal-grilled turbot chops with pil pil
MEATS
– Beef sirloin with vegetables and ‘Oporto’ sauce
Apio
Crustáceos
Frutos de cáscara
Gluten
Huevos
Lácteos
Moluscos
Mostaza
Pescado
Sésamo
Soja
Sulfitos