ARALLO’S ENGLISH MENU
SEAFOOD CROQUETTE
With grilled shrimp (2u)
9
SARDINE PIE
Grilled Sardine and fried corn dough
12
SESAME CAULIFLOWER
«The sauce» (cocount milk, ginger lemon gras and sesame oil) all cooked in a tradicional charcoal oven
12
ROASTED LEEK
Roasted leel with smoked Galicia cheese, smoked ele ande salmón roe
14
CONFIT AND BRAISED ARTICHOKE
With black olives, dried tomatoes, walnuts and ricotta cheese
18
GRILLED WHITE ASPARAGUS
With cod brandade and ajoblanco
18
PINTO MEATBALLS
With green sauce and torreznos from their own skin
18
MUSHROOM STEW
With parsnip and yolk.
16
SEAFOOD SUQUET DUMPLINGS
Dumpling of suquet, seafood and fish stew with crunchy bread
19
PERIGORDINI DUMPLINGS
Parmentier with truffle sauce ande fried egg
18
STEW DUMPLING
Dumpling stuffed with stew ropa vieja, chickpeas and soup
21
MUSSELS WITH CHILI SAUCE
Charcoal baked open with a chili and cilantro sauce
16
SEABASS AGUACHILE
Seabass aguachile with corn, sweet potato and red onions
19
JAPANESE GRILLED SQUID
Brocoli cream, japanese mustard sesame sauce, and crunch leek
21
CARABINERO AND SHRIMP TARTAR
With emulsion of their heads and pickles made in the house
18
HAKE YAKITORI
With «teriyaki» sauce and lime and ginger «Pil-Pil» sauce
23
IBERIAN PORK SHOULDER
With souffle potato and tonkatsu sauce
24
CHICKEN CANNELLONI
With clams
24
CRAYFISH SANDWICH
Fried crayfish, toasted bread in josper. Whit kimuchi mayonnaise, purple onion, tomato and arugula.
14
ZAMBURIÑAS
Grilled scallops with basil and lime kinichi
16
CURED HORSEMACKEREL
With celery cream, ponzu sauce and apple raw
18
GRILLED VEAL SWEETBREADS
With beet sauce, capers, potato and shallot timbale
21
ROAST VEAL RIBS
Roasted for 12 hours and smoked on the embers, served with fried yucca
26
GRILLED BONEMARROW
Roasted bonemarrow with steak tartar
29
DESERTS
CHOCOLATE TEXTURES
With coconut
7
STRAWBERRY PAULOVA
7
PUFF PASTRY AND CREAM MILLE-FEUILLE
7
TIRAMISU WITH TEA MATCHA
7
APPLE PIE AT MOMENT
Cake in the moment in chacoal owen (10 min)
9