Spanish Garden

Summer menu

A flavour for each taste

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Starters

  • Garlic bread

  • Bred and butter

  • Leek, potato and carrot soup

  • Fish soup

  • Spanish prawn pil-pil

  • Mushrooms stuffed with spinach with cheese and walnut

  • Sea food pancacke in lobster and pernod sauce

  • Melon and prawn cocktail

  • Baked mussels on a bed of spinach and bacon

  • Adams hawaiian spare ribs with sweet and sour sauce

  • Sea and earth warm salad

  • Nest of avocado filled with tuna and balsamic vinegar

  • Mixed croquettes of chicken and seafood

Meats

  • Escalope veal in sweet mustard

  • Calves liver with bacon and cooked in butter

  • Indonesian beef and lamb casserole

  • Mediterranean veal and king prawn kebab

  • Polynesian chicken in a mild curry sauce

  • Chinese duck with ginger and honey

  • Fillet of pork served with peach and tarragon sauce

  • Tournedos of lamb crowned on onion and berries sauce

  • Magret of duck in a tangy orange sauce

  • Breast of chicken stuffed with prawns in seafood sauce

  • Leg of lamb in the oven spanish style

  • Grilled sirloin steak

  • Grilled filled steak

  • Oxtail casserole malaga way

  • SPECIAL MONDAY NIGHT: Home made steak kidney and mushrooms pie

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Fish

  • Hake stuffed with vegetables covered with crab sauce

  • Rosada with lemon or grilled

  • Swordfish with brown butter and cappers

  • Salmon in roquefort butter poached or ménière

  • Sole ménière or grilled

  • Fillet of sole with prawns and creamy dill sauce

  • Fish casserole Spanish Garden

  • Seabass grilled with a fried golden garlic

  • King prawns in a delicate creamy curry sauce

  • Cod filled with garlic prawns pil pil

  • SPECIAL THURSDAY NIGHT: Lobster shell filled with fish, prawns and lobster pieces gratinated

 

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