Galician pie

Crayfish croquettes (8u)

Roasted leek, cured Iberian dewlap, pine nut mayonnaise

Pink tomato salad, fig and smoked eel

Smoked sardine, Arzúa cheese and brioche bread (4u)

Ravioli stuffed with pork and rapini in soup with chickpeas

Grilled vegetables with ham soup

Baby scallops cured in seawater with peppers sauce (8u)

Razor clams in seaweed pickled (8u)

Roasted baby squid with zucchini cream

Crayfish prawns fried in “japanese bread” (8u)

Jumbo red prawns, potatoes and fried eggs (2u)

Red mullet rice and garlic mayonnaise

Grilled tuna fish with green pepper cream

Steamed ray with pumpkin pickled

Grilled sea bass, consommé and broad beans

Glazed beef rib with potato cream

Hake line-caught with lemon sauce

Steak tartare from “Rubia Gallega” beef with soufflé potatoes

Roasted pigeon with foie and beetroot

Lamb, aubergine cream and grenade