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Assortment of fresh seasonal tapas de la casa (choice of three):
Chorizo en sidra y ajo Chorizo cooked in hard apple cider
Manchego y Membrillo Local cheese served with a quince paste
Manchego garnished with Miel del Cana Local cheese drizzled with cane syurp
Cabrelas garnished with a Jerez sherry vinegar reduction Spanish blue cheese with a drizzle of reduced sherry vinegar which becomes slightly sweet and a nice contrast to the cheese
Albondigas Meatballs made with pork, veal and beef simmered in a hearty wine sauce
Gambas pil pil Shrimp simmered in garlic and pimenton flavored olive oil
Sliced Serrano Ham Ham from Tresvelez in the Alpujarras
Pinchitos of Pork
Marinated and grilled pork skewers
Almejas o Mejillones Clams or mussels steamed in butter, garlic and white wine
Garum Our version of the product the Romans loved! The locals also call it "Poor Man's Caviar" made with aceitunas y anchoa
~~~~~~~~~~Main Course~~~~~~~~~~ Potaje Marriage of Moorish and Roman Cuisine in AndaluciaHearty stew of garbanzos, chorizo, caldo, jamón and acelgas served with crusty bread
OR
Pollo al Ajillo
This is a very simple chicken dish and typical in Spain
~~~~~~~~~~Salad Course~~~~~~~~~~
Ensalada Mixta Seasonal Fresh Greens tossed in a garlic, lemon olive oil vinaigrette ~~~~~~~~~~Dessert~~~~~~~~~~ Tocino del Cielo
This dessert was my grandmother’s recipe. It is denser than flan, has a richer flavor and the finished product looks like a side a bacon, thus the name “bacon from heaven” OR Pudín de Arroz
Rice Pudding with Malaga Wine soaked raisins and finished with a burnt sugar crust
OR
Home-made Fig Ice-Cream
Figs poached in Malaga Wine added to a custard before freezing Dinner includes one bottle of house wine per couple (red or white) 25 Euro Per Person All dinners are served “A Fuera” outdoors on the terrace. There are stairs to the terrace. Menus can be customized. Reservations are required at least 24 hours in advance Cancellations due to weather and substitutions may occur based on availability of items |
