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FIRST COURSE

Gambas al ajillo.
Gambas al ajillo, Prawns & Garlic, guindilla peppers & parseley sauteed in olive oil.

Wine: La Emperatriz, Viura.

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SECOND COURSE

Pulpo a la gallega.
Pulpo a la gallega, Galiciana style, salt & olive oil.

Wine: Santiago Roma, Albarino.


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THIRD COURSE

Solomillo of patanegra.
Solomillo of pata negra panseared served with a green peppercorn sauce & champignon sauce.

Wine: La Emperatriz Crianza, Tempranillo.


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FOURTH COURSE

Lomo Iberico de Bellota.
Lomo Iberico de Bellota (Free range an acorn-fed) from our grill served with chimichurri sauce & tortilla de patatas.

Wine: La Emperatriz Reserva, Tempranillo.


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FIFTH COURSE

Crema Catalana.
Crema Catalana, cream custard topped with caramel brule.

Wine: Camilo Castilla Navarra Spain.


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At Sal y Pimienta you can find us also in Facebook and Fivestars for the latest up dates we have during the week.

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