Cold starters and Carpaccios
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Avocado with prawns
house style.
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Carpaccio of filletsteak
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Carpaccio of salmon
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Carpaccio of tuna fish
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Ceviche
(gilhead or salmon).
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Marinated mackerel or sardines
with salad, avocado, tomato and pickle dressing.
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Marinated salmon
with green salad, avocado and pickle dressing.
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Prawn cocktail
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Varied pates
from chicken, pork to black pepper, fish or salmon paté to the fines herbs, olives tapenade, spicy hummus from avocado and tumaca. (2 people).
Salad dishes
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Green salad with cured “Serrano” ham
tomato, avocado, roasted peppers, chives, nuts and “tumaca” dressing.
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Green salad with fresh cheese
avocado tomato, basil, chives and dressing.
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Green salad with fruit
tomato, avocado, chives, nuts and Cumberland sauce.
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Green salad with marinated salmon
and mackerel, prawns, tuna, tomato, avocado, chives and roquefort sauce.
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Green salad with tuna
marinated mackerel, tomato, avocado, chives and pickle sauce.
Warm starters
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Bread with tumaca and serrano ham
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Canarian potatoes
with mojo.
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Chef’s home-made croquettes
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Deep-fried small green capsicums
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Frog’s legs “Extremeñas”
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Mussels in “Marinera” sauce
(12 pieces).
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Prawns with mushrooms
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Riceblackpudding with vegetable rolls
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Sauteed of green asparagus
mushrooms and serrano ham.
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Sizzling spicy garlic prawns
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Snails “Don Quijote”
(6 pieces).
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Spicy “Chistorras” sausages
with cider sauce “Grimsey”.
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Warm garlic bread “Don Quijote”
Cream soups and Pasta
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Cream vegetable soup
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Fish and shellfish cream soup
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Tagliatelle Arrabiatta
with mushrooms and basil.
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Tagliatelle Carbonara
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Tagliatelle with salmon
prawns, mushrooms, fine herbs and cream.
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Vegetable gratin
(lasagna).
Tartar
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Salmon tartar
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Steak tartar
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Tuna tartar
Flambed dishes
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“Corner” filletsteak
whith onions and mushrooms sauce.
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Farm chicken
with curry sauce.
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Farm chicken
with prawns and sauce.
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Rice “Señorito”
(to order one day in advance).
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Strips of fillet steak “Stroganoff”
Meat and Poultry
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Chicken tenderloin
in five pepper sauce.
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Farm chicken
breaded scalop.
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Home-made meatballs
with rice.
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Magret of duck
with Cumberland sauce.
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Porc fillet
with five pepper sauce.
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Quails
Pedro Ximenez.
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Sauteed beef
(Ragout).
Specialties
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Chateaubriand
with bearnes sauce (2 pers).
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Entrecôte
“Villagodio”. Spicy bearnaise sauce.
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Fillet steak
in five pepper sauce.
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Fillet steak
with roquefort sauce.
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Fillet steak
in redwine sauce.
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Fillet steak
“Puerto Rico” (2 pers).
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Rabbit
in white wine sauce.
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Veal ossobuco
“Don Quijote”.
Fish and seafood
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Codfish fillet
“Marinera” sauce.
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Fillet of gilthead “Dorada”
with prawns in menier sauce.
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Fillet of hake
“Romana style”.
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Fillet of sole
with prawns in white wine sauce “Smith”.
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Hake fillet
with prawns “Don Quijote”.
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King size prawns
in whisky sauce.
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Mixed fish and shellfish
from the fryng pan.
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Salmon fillet
with fine herbs sauce.
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Suprême of hake
and salmon with basil in white sauce.
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Tataki
Tuna fish.
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Zarzuela of fish and shellfish
in “Marinera” sauce.