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. Recipes
Bacalao al Pil – Pil (Salted cod with olive oil, garlic and chillies)
Grilled Monkfish and King Prawn brochette
Quince Cannelloni with Arzúa Cheese
Ox t-bone steak (cooked at the table)
Rabbit
Warm scallop salad with courgette and spinach in Local Cheese sauce
Spaghetti with sun-dried tomato vinaigrette and goat´s cheese
Free range eggs with elvers
Braised beef hock and steamed potatoes
Hake Cheeks and Elvers cooked Pil – Pil style (with olive oil, garlic and chili)
Pork hock stuffed with truffles served with pepper confit
Lasagne with salt cod purée and black olive tapenade
Milk pudding with Banana Ice-cream
Lubina a la espalda (sea bass in white wine, garlic and chili)
Sea bass and turnip greens confit
Hake millefeuille flavoured with oregano oil and balsamic dressing
Pomfret in almond sauce flavoured with saffron
John Dory cake with langoustine tails
Chard leaves stuffed with seafood
Grilled octopus
Grilled rump of beef
Baked monkfish with with sautéed potatoes
John Dory with green beans, white asparagus and mustard caramel
Potato, tomato and sardine stack
Baked cheese cake with nutella sauce and hazelnuts
Grilled octopus tentacle with grilled potatoes and roasted peppers
Seafood platter
