SABOR A ABADES. María Lara Martínez Historiadora, escritora y poeta Primer Premio Nacional de Fin de Carrera en Historia

Transcription

1 SABOR A ABADES María Lara Martínez Historiadora, escritora y poeta Primer Premio Nacional de Fin de Carrera en Historia ( ) En este epílogo del verano, con el brownie de chocolate blanco la inspiración se arranca. En el castillo de San Jorge y, en las inmediaciones de Santa Ana, una mixtura de sensaciones alza la voz por recitar a Laura, amiga, también hermana, estos versos compuestos por quien ahora narra. Palabras que, cual fuego griego, brotan de exquisitas viandas: Ópera en Triana Ondas al agua junto a la calle Betis. Puente de Barcas y carisma de Maestranza. Coche de caballos con banda sonora en aria. Olla de San Antón, trepidante fluir de escarcha. Mi Andalucía anochece, se acuesta el sol por Triana. La menina cigarrera y la sirena enjoyada degustan platos añejos con tempura de esperanza. Reposa la Torre del Oro en San Jorge la mirada y una matrona risueña, desde el minarete, otea Abades por sevillanas. (Poemaría, 2014)

2 Menu Restaurant

3 A WORLD TO SHARE SPHERE LIQUID OLIVES 6 uds. Payoyo cheese dice and crunchy parmesan ANCHOVIES 00 On organic goat's yogurt soup and 100% organic smoked yolk CHEESE 150 grs. Pure cured sheep cheese on volcanic rock, blue cheese and bitter orange jam ACCORN FED 100% IBERIAN HAM 5J Private Selection 110 grs. DUCK HAM Grilled foie, ceps Mushrooms and caramelized Piquillo peppers CAVIAR Classic traditional caviar on ethereal banana, vodka and lime slush LIVE LETTUCE Organic goat's cheese and vegetable cruditte FOIE Cut of micuit foie with quince Jelly, cinnamon and red fruits tastes GAZPACHO Feta cheese, watermelon and laminated prawn with basil ice-cream ALMADRABA RED TUNA Textures, octopus, seaweed gelatine and spicy mayonnaise MACERATED SNAPPER Scallops and ham and bread crumbs GRILLED VEGETABLES And romescu cream ALMADRABA TUNA DICE Broken fried organic eggs, and truffle SCARLET SHRIMP SASHIMI Seafood, smoked sturgeon and lime COURGETTE NOODLES with boletus mushroom cream and asparagus ARTICHOKE TEXTURES with Tofu and pine nuts 18,00 20,00 16,00 29,00 16,50 60,00 21,00 18,00 13,00 34,00 17,50 12,00 23,50 35,00 13,50 15,00 Ask our staff for the starters from the market and for the daily suggestions. Dishes to share Vegetarian

4 A CLASSIC Selection Of Caviar CAVIAR TRADITIONAL CLASSIC (30 GR) CAVIAR ECOLOGIC CLASSIC (30 GR) CAVIAR TRADITIONAL EXCELLSIUS (30 GR) CAVIAR ECOLOGIC EXCELLSIUS (30 GR) 50,00 60,00 73,00 85,00 Served With Sour Cream, Blinis And Garnish Pairing with con Champagne Francés o Frozen Vodka 6,00 If you want another variety of box size of caviar, you can order us in advanced.

5 FROM THE SEA HAKE Skewer in pavia, alioli, black garlic and floral touches CORVINA Low temperature cooking Corvina, Malagueña soup and lemon grass SEABASS on sea and mountain COD With roasted shrimp and vegetable ragout MONKFISH Cooked in Low temperature, mango pilpil and walnut 21,50 23,50 25,00 23,00 27,00 Ask our staff for the fresh fish from the market and for the daily suggestions. FROM THE LAND Fishery products have been subjected to freezing temperatures of - 20 ºc or below for a period of at least 24hrs. (RD 1420/2006) STEAK TARTAR Live cooked retinto sirloin Steak tartar WAGYU VEAL Peanut mojo, al dente vegetables and gratin potatoes TRUFFLE AND MUSHROOMS RISOTTO With iberian pork Pluma and ham slices NATIONAL ANGUS calf tenderloin CHARRA BEEF Sirloin with mushroom stew and smoked touches LAMB CHOPS Squids and dried apricots cous cous OUR TRIBUTE TO THE RIVER DUCK BEEF CHEEK Low temperature beef cheek with scallops and Pedro Ximenez flambering Ask our staff for the meat from the market and for the daily suggestions. 32,00 / 60 / 22, ,00 26,00 24,00 22,00 200gr aprox. 100gr

6 DESSERT WHY ONLY on January 5th? COFFEE ISSUE!! Milk, Chocolate, Coffe and cookies CHOCOLATE WITH CHURROS And milk cream LEMON SORBET With ginger confit FROM CUBA... An edible cigar FRUIT SALAD With gelled rosemary, spearmint and passion THE SWEETIEST (3 varieties) per assortiment 6,00 6,50 5,50 5,50 7,00 6,00 15,00 CHEESES ASSORTMENT OF CHEESES 6 Portions ( gr) Approx. total weight ASSORTMENT OF CHEESES 3 Portions ( gr) Approx. total weight INDIVIDUAL PORTION (50-60 gr) Approx. total weight 19,00 12,00 8,50 In agreement with the UE regulation Nº 1169/2011 about consumer food information, we have available for your query the detail of allergens from our products. Ask our staff if you want more information.. If you wish any dish that is not on the menu, please ask our staff.

7 SUGGESTED MENUS TAPAS MENU 5 Tapa size dishes suggested by our chef (2 starters + 2 main courses: fish and meat + 1 dessert) (Daily served and just for a complete table, drinks not included) TASTING MENU Composed of 8 dishes from our menu suggested by our chef (Daily served and just for a complete table, drinks not included) GOURMET TASTING MENU Foiegras tapa + caviar riofrío tasting + clawed lobster tapa + red tuna tapa + retinto sirloin (dark veal) tapa + pre-dessert + dessert (Daily served and just for a complete table, drinks not included) 45,00 70,00 100,00 CHOOSE YOUR WINE PARING (Ask for our sommelier) Selection of 3 wines suggested by our sommelier Gourmet Selection of 5 wines: Sherry or fino / Champagne Laurent Perrier Brut / Andalusian White Wine Mencal / Red Wine D.O. TORO Numanthia / Pedro Ximénez Sweet Wine BUSINESS MENU Starter, main course, dessert and mineral water and a selection of wine suggested by our sumiller (Served monday through friday during lunch service) MENU FOR YOUR EYES AND YOUR SENSES (Price per couple) 2 starters to share 1 main course per person, to be chosen from our menu assorted desserts to share accompanying wine: Champagne Laurent Perrier Brut or Numanthia D.O. Toro (Daily served and just for a complete table) 15,00 22,00 38,00 180,00 90 / person It is not included Caviar and Wagyu in our menus

8 STAFF: Head Office Manager: Assistant Manager: Commercial Director: Operations Manager: Chef: Maître: Francisco J. Azuaga Beatriz Cuesta Pedro López Flor Palacios Elias del Toro Fernando Aroca Following the Regulation 1169/2011 from the Law of Food Information, this establishment has the documents related to food that cause allergies or intolerance from all our dishes

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