botánico

Starters to share

Salmorejo

Emulsion of tomato and bread with virgin olive oil, sherry vinegar and a pinch of garlic.

Mozzarella, avocado and fresh mint salad

Mixed green leaves, rocket and lamb’s lettuce with buffalo mozzarella, avocado, pumpkin seeds, citrus vinaigrette with fresh mint.

Veggie quesadilla

Two Mexican wheat tortillas stuffed with courgette, mushrooms, and caramelised onion with melted cheese.

Main course to choose

Iberico pork loin with Tapenade

Griddled pork loin with an emulsion of black olives, capers, anchovies, olive oil, garlic, rosemary, thyme, and sage. Served with baby potatoes roasted with garlic.

Salmon in filo pastry with mushrooms and nori

Salmon fillet with wild mushrooms pickled in raspberry vinegar, wrapped in nori seaweed and filo pastry, with lime-infused coconut sauce.

Vegetable crumble with parmesan

Gratin of grilled aubergine and courgette with confit tomato sauce, buffalo mozzarella and parmesan cheese.

Fiocchetti with gorgonzola and pear

Fresh pasta packages of gorgonzola cheese and pear, with a smooth lemon sauce.

Dessert

Brownie

Chocolate and nut cake served with vanilla ice cream and chocolate fudge.