ARALLO’S ENGLISH MENU

SEAFOOD CROQUETTE

With grilled shrimp (2u)

SARDINE PIE

Grilled Sardine and fried corn dough

SESAME CAULIFLOWER

«The sauce» (cocount milk, ginger lemon gras and sesame oil) all cooked in a tradicional charcoal oven

ROASTED LEEK

Roasted leel with smoked Galicia cheese, smoked ele ande salmón roe

CONFIT AND BRAISED ARTICHOKE

With black olives, dried tomatoes, walnuts and ricotta cheese

GRILLED WHITE ASPARAGUS

With cod brandade and ajoblanco

PINTO MEATBALLS

With green sauce and torreznos from their own skin

MUSHROOM STEW

With parsnip and yolk.

SEAFOOD SUQUET DUMPLINGS

Dumpling of suquet, seafood and fish stew with crunchy bread

PERIGORDINI DUMPLINGS

Parmentier with truffle sauce ande fried egg

STEW DUMPLING

Dumpling stuffed with stew ropa vieja, chickpeas and soup

MUSSELS WITH CHILI SAUCE

Charcoal baked open with a chili and cilantro sauce

SEABASS  AGUACHILE

Seabass aguachile with corn, sweet potato and red onions

JAPANESE GRILLED SQUID

Brocoli cream, japanese mustard sesame sauce, and crunch leek

CARABINERO AND SHRIMP TARTAR

With emulsion of their heads and pickles made in the house

HAKE YAKITORI

With «teriyaki» sauce and lime and ginger «Pil-Pil» sauce

IBERIAN PORK SHOULDER

With souffle potato and tonkatsu sauce

CHICKEN CANNELLONI

With clams

CRAYFISH SANDWICH

Fried crayfish, toasted bread in josper. Whit kimuchi mayonnaise, purple onion, tomato and arugula.

ZAMBURIÑAS

Grilled scallops with basil and lime kinichi

CURED HORSEMACKEREL

With celery cream, ponzu sauce and apple raw

GRILLED VEAL SWEETBREADS

With beet sauce, capers, potato and shallot timbale

ROAST VEAL RIBS

Roasted for 12 hours and smoked on the embers, served with fried yucca

GRILLED BONEMARROW

Roasted bonemarrow with steak tartar

CHOCOLATE TEXTURES

With coconut

STRAWBERRY PAULOVA

PUFF PASTRY AND CREAM MILLE-FEUILLE

TIRAMISU WITH TEA MATCHA

APPLE PIE AT MOMENT

Cake in the moment in chacoal owen (10 min)