Mechela Ingles
SUGGESTIONS OF THE WEEK
– ‘Ajoblanco’ (cold soup) with pine nuts, dried cured tuna, figs and pears
– Grilled tuna loin with peach ‘gazpacho’ (cold soup) and cherry ‘pipirrana’ (raw vegetable seasoning)
SALADS AND STARTERS
– Spanish cheese selection
– Potato salad with homemade tuna in oil and green olives mayonnaise
– Fish croquettes (6 u.)
– Cajun salad with sweet potato and goat cheese with yogourth sauce, tahini and pomegranate
– White prawn carpaccio with avocado pesto and pistachios
– Braised sardine toast with sicilian ‘caponata’ (2 units)
– Roastpork toast with rocket and pickles 2 units
RICE AND PASTA
– Ravioli stuffed with minced beef sirloin and roasted vegetables
– Crispy noodles ‘fideuá’ with squids and black alioli
– Iberian rice (with strips of pork ribs and mushrooms)
– Seafood Paella (2 persons) (Ask for availability)
FISH
– Crispy langoustines with cashew nut ‘ajoblanco’and herring roe
– Bay Scallops with vichyssoise of white asparagus, croutons and smoked pork belly
– Confit artichoke heart stuffed with langoustine and Iberian ham (2 u)
– Seafood stew
– Charcoal-grilled turbot chops with pil pil
MEATS
– Beef sirloin
Apio
Crustáceos
Frutos de cáscara
Gluten
Huevos
Lácteos
Moluscos
Mostaza
Pescado
Sésamo
Soja
Sulfitos