Spanish Evening Menu

Spanish Evening
26 March 2010

Tapas

Pa amb Oli
Freshly baked rye bread, served with stuffed tomatito cherry, olive oil, whole garlic and a spicy home made tomate sauce
Cappanata
Grilled berenjena with roasted sweet peppers, marinated black olives, drizzled with olive oil and a splash of balsamic vinegar
Pinchitos Morunos
Small Morish pork kebabs, lightly spiced and grilled to perfección
Brochetas de Gambas y Bacon
Prawns wrapped in air-cured bacon, served with a fresh limón

Soppe

Gazpacho
Chilled sopa de tomate, served with a dollop of fresh nata

Main

Seafood Paella

A variety of seafood including fresh West Coast mussels, tiger prawns, fresh line fish of the day, and baby squid, all combined with Spanish style rice, infused with mouth watering spices

and

Meat Paella

A variety of meats including chicken, pork and mild chipolata sausages combined with Spanish style rice, infused with mouth watering spices

Dessert

Bunuelos de Viento
Light-as-Air Spanish Fritters, dusted with azúcar glasé and filled with Bot avellana & nombre coñac custard

Complimentary Sangria

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