Carta Faro del Puerto

(per piece)

(160 Grs)

(100 Grs)

in garlic sauce, seaweed and lemon. (4 Pieces)

1/2 POrt / Portion

with homemade mango chutney

(130 Grs) / (230 Grs)

with crispy bread

with seaweed, trout caviar and yuzu sauce

with honey and sherry vinegar dressing

with Pedro Ximénez Sherry dressing

on a bed of corn sauce

with salad

(Can be prepared gluten free)

with muscat jelly

(one piece) (Can be prepared gluten free)

(One piece) (Can be prepared gluten free)

with apple jam and "Jabugo" Ham

(In case you don't want it, let the room staff know)

(8 Pieces)

with little cuttlelfish

with a blue cheese sauce and diced almond

yuzu juice and sesame seeds.

(1 pieces)

(8 Pieces)

with saffron mayonnaise (400 grs,)

and low cooked egg

tartara sauce

and corn sauce

(four pieces)

snowpeas and chickpeas

with king prawn

(with spring garlic and cuttlefish)

(Boneless)

(Prawn, Shrimp and cuttlefish)

( Paelle of noodle with seafood and shellfish)

(with squids and shrimp)

with snow peas

(with tomatoes compote and "Pil-Pil")

with fresh season green peas

grilled or "Meuniere"(Per Kgr)

or fried in tempura with creamy gazpacho (Per Kgr)

and aubergine mousaka

with celery root puree and LITTLE CUTTLEFISH

baked in salt or fritter in tempura (served with boiled potatoes) or creamy Gazpacho

Boneless (Per Kgr)

with fresh cream and Oloroso sherry sauce

with mango chutney and Iberian sausage

(with fresh vegetables)

ALL PRICES INCLUDE VAT.

FOR ALLERGEN INFORMATION PLEASE CONTACT TO OUR TEAM.

Menu

LOCAL OYSTER FROM SALT-MINE

LARGE RED PRAWNS IN OLOROSO SHERRY SAUCE

FRESH SHRIMP BOILED OR GRILLED (00)

BOILED KING PRAWN

STEAMED POD RAZOR

STEAMED LITTLE SCALLOPS ON THEIR SHELL WITH SPICY SAUCE

IBERIAN CURED HAM, MADE FROM ACORN-FED PIG (5 J)

WAGYU DRY MEAT (CECINA)

SMALL ORGANIC FARM GOAT CHEESE

IBERICO SAUSAGE CHARCUTERIE (60 GRS/100 GRS)

ASSORTED REGIONAL CHEESE WITH HOMEMADE JAM

SALTED ANCHOVIES

MARINATED TUNA "CARPACCIO"

EEL AND SMOKED SARDINE, ORANGE SALAD

KING PRAWN, MANGO AND AVOCADO PEAR SALAD

AVOCADO FILLED WITH VEGETABLES, NUTS ON AND SALTED ANCHOVIES

MARINATED RED TUNA IN SHERRY VINEGAR

RED TUNA FROM “ALMADRABA” PREPARED AS A TARTAR WITH TROUT CAVIAR

DUCK LIVER TERRINE

SALTED AND MARINATED ANCHOVIES, SERVED ON TOAST WITH RATATOUILLE AND GARLIC MAYONNAISE

SMOKED EEL SERVED ON A TOAST WITH HOMEMADE APPLE COMPOTE AND HORSERADISH

DUCK LIVER TERRINA ON A TOAST

BREAD, SNACKS AND SNACKS SERVICE

SEAFOOD MEAT BALL IN A “SHERRY FINO” SAUCE WITH PARLEY

FRESH ARTICHOKE STEW

GRILLED FRSH ARTICHOKE

SMALL PIECE OF TUNA GRILLED WITH FRESH VEGETABLES,

RED KING PRAWN WRAPPED IN IBERIAN BACON ON A POTATOES PURÉE

ASSORTED CROQUETTES OF JABUGO HAM AND COD FISH

BOILED WHITE AND GREEN ORGANIC ASPARAGUS

SMALL GREEN PEAS WITH LITTLE SQUID

SMALL CUBES OF FISH (MEAGRE) IN TEMPURA WITH

OCTOPUS BOILED WITH GUACAMOLE

SALT-MINE LITTLE SCAMPI FRITTERS WITH SEAWEED

RICE WITH UNSALTED COD FISH

SOUPY RICE WITH SEAFOOD

BLACK RICE (COOKED IN SQUID INK) (ONLY LUNCH TIME)

RICE WITH AMERICAN LOBSTER

PAELLA WITH SHRIMP (ONLY LUNCHTIME)

FIDEUA (ONLY LUNCHTIME)

PUNTALETTE "PASTA"

GRILLED RED TUNA

UNSALTED COD FISH

AMBERJACK FISH GRILLED

SOLE (PER PIECE)

SEABASS BAKED IN SALT

STEAM SOLE FILLETS WITH CAPERS

GRILLED SEABASS LOIN ON A BED OF YELOWW SMOKED TOMATOES

GRILLED ROCK RED MULLET (PER PIECE) (KGR)

RED SNAPPER FILLET (BONELESS)

RED SNAPPER BAKED IN SALT (KGR.)

CHARBROILED HIGH QUALITY VEAL FILLET

LAMB SWEETBREAD SAUTÉED

ROASTED IBERIAN PORK SHOULDER

GOAT SHOULDER BAKED (BONELESS)

GRILLED VEAL TENDERLOIN