MENU LA PLATEA CENTRO
From our Highlands and Gardens……
"Mushrooms forest” |
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Kumato salad with warm goat cheese, served with olives tapenade and parmesan crunch |
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Caesar Salad |
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Aubergines soufflée with flowers honey |
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Artichokes tempura from Granada stuffed with foie |
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Vegetables & king prawns tempura with soy reduction sauce |
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Scrambled eggs with straw potatoes served with purée, truffle and gulas |
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Grilled season-mushrooms with pouched egg and violette-potato purée |
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“Gift-wrapped” potatoes (with Brava sauce) |
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Luxury to Share.….
Ibérico Ham from acorn-fed pigs |
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Stilton cheese with Pedro Ximenez wine aroma |
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Classic caviar from Riofrío (30gr) |
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Caviar Russian Style (30gr) |
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Organic classic caviar (25gr) |
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In good Company……..
Charcoal-grilled octopus with potato foam and root-vegetables chips |
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“Foie cubalibre” |
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Wild tuna tartare |
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Black sausage appetiser with Port wine aroma, almond crust and old-style tomato sauce |
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Poultry & ham croquettes |
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Partridge foie gras |
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Toast with “salmorejo” (Andalusian cold tomato cream), cured ham and Ibérico lean pork fillet |
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Toast with tomato, goat cheese and roast beef |
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Toast with foie and caramelized apple |
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Toast with smoked sturgeon fish |
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Andalusian Pizzatoast |
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Multicultural…….
NY Burger with an Andalusian touch |
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Chicken fingers with BBQ sauce |
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Cous-cous with poultry, dates and vegetables |
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Wakame with yogurt-mayonnaise foam |
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Chicken Shawarma “our way” |
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Beef Burrito |
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Wild tuna tataki |
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Masterpieces……….
Cod fish “in its pure state” |
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Hake fish on asparagus-mayonnaise cream and stewed mushrooms |
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Wild red tuna garnished with onions, blood orange and sea lettuce tempura |
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Cuttlefish balls with mayonnaise-fish stew |
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Spicy chicken stuffed with foie and pork cheek served with marrons glacés |
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Ibérico pork loin glazed with Port wine and served with parmesan polenta |
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Steak Tartare |
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Warm-cooked ribs from Angus-Beef served with Asturian beans |
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Charcoal-grilled beef entrecôte |
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Beef T-bone steak from Valle del Esla |
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Brushstrokes…….
“Granny´s porridge” |
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Rice pudding with perfumed boletus |
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Chocolate biscuit with olive oil pastries |
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Cottage cheese from La Alpujarra with honey, fruits and berries |
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Berry soup with yogurt foam |
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Cassatta ice cream |
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