AMARA MENU 48€
aperitivEs
CHESTNUT & GARLIC soup with grilled FOIE gras and HARISSA spice mix
SQUID croquette - ink stew - saffron Alioli
ARTICHOKE flower Sherry Butter sauce and crispy Pork belly
starter
Egg YOLK 65ºC - BOLETUS “wild mushroom” and TRUFFLE
mains: 1 to choose
COD loin in traditional PIL PIL sauce
or
Grilled PORK Terrine, own reduction sauce, mash Potatoes and pickled MUSTARD seeds - Mint touch
dessert
Maroccan style spice APPLE CRUMBLE
6 serves / 48€
optional wine pairing: 6 serves/ 38€
Cocktail - Sherry&Bubbles - Cream/Cava/Naranja
Blanco - Arrinconao - Sanlucar de Barrameda - Cadiz
Oloroso MAR7 - Sanlucar de Barrameda - Cádiz
Umbretum 1810 - Bodegas Salado - Sevilla
Blanco - Finca las Yeguas bajo velo - Garrido Fino - Sevilla
o
Tinto - Baelo 24 - Tierra de Cadiz
Tinto Dulce - Néctar de Farruche - Valdepeñas
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WINTER A LA CARTE
OUR KITCHEN
CHESTNUT & GARLIC soup with Grilled FOIE GRAS and HARISSA spice mix - 7/12
Cured 000 ANCHOVY “biggest size” - Brioche Bread - Spiced Butter - 4,5
PUTXERO croquette with red TUNA sashimi and kimchi mayo - 4,5
Local TOMATOES salad - Fresh Onion - AOVE - 14
Egg YOLK 65ºC - BOLETUS “wild mushroom” and TRUFFLE - 12/18
ARTICHOKE Flower in Sherry Butter sauce and Iberian crispy Pork Belly - 16
Wild local MUSHROOMS mix stew with egg YOLK and TRUFFLE sauce - 21
COD fillet in PIL PIL traditional sauce - 24
(traditional Basque style recipes)
COD fillet in Chilly&Garlic dressing with roasted peppers - 24
Grilled Red TUNA BELLY - fried Potatoes & Veggies side - 26
Grilled PORK Terrine, own reduction sauce, mash Potatoes and pickled MUSTARD seeds - Mint touch - 22
ANGUS BEEF RIBEYE - fried Potatoes & Veggies side - 9€/100 gr
Paella style RICE with DUCK Magret and wild local MUSHROOM - 26
desserts
MILLEFEUILLE “puff pastry”- cured YOLK cream - Almond - 7
Brioche French Toast with Nougat Ice Cream - 7
Moroccan style spiced APPLE CRUMBLE with spiced ICE CREAM and fresh MINT - 7
wateR & bread (UNLIMITED SERVICE) : 3€p.p.
TAX INCLUDED