Chef Cayetano Rangel

-PULPO A LA GALLEGA Tender Octopus slices,served with cooked potatoes and drizzled with Extra Virgin Olive Oil,spanish Paprika and sea salt

CHIPIRONES EN SU TINTA Stewed baby squids with white wine and cuttlefish ink sauce

GAMBAS AL AJILLO Peeled king prawns cooked in olive oil with garlik,and chilli,flamed with spanish Brandy

CHULETON Grilled slices of whole rib of beef with Chimichurri

HUEVOS ROTOS Slices of confit potatoes and serrano ham topped with fried eggs

PIMIENTOS DEL PADRON Charred Padron peppers seasoned with smoked sea salt

PUERRO Y ROMESCO Charred and smoked leeks with almond and roasted red peppers sauce

CHAMPI AL AJILLO -Mushrooms cooked in white wine and garlic sauce

ENSALADA MIXTA Crunchy leaves salad with white asparagus,boiled eggs wedges,red onion,beef tomato and avocado.Mustard and honey dressing

TARTA LA VINYA Baked cheesse cake topped with red fruits compote and vanilla ice cream

ENSALADA DE PERDIZ EN ESCABECHE Slow cooked Partridge terrine in escabeche,with crunchy salad leaves and pickled vegetables with P.X. vinaigrette. (roasted vegetables terrine as vegan version)

PIMIENTOS RELLENOS Roasted piquillo peppers,stilled with a silky bechamel of hake loin and shrimps,over creamy piquant sauce,watercress and cured cheese salad. (spinach,sultanas and pinenut filling as vegan version)

REVUELTO DE MORCILLA Filo parcel with scramble duck egg,caramelised apple and Burgos Black pudding filling,apple and rosemary cream. (vegetable stew in tomato sauce as vegan version)

LEMON,THYME AND CAVA SORBET Topped with flamed meringue

RABO DE TORO AL VINO TINTO Slow cooked Ox Tail terrine Parcel,creamy spinach puree,grilled green Asparagus,Marrow bone potato pave,red wine jus

COCHINILLO ASADO The traditional suckling pig from Castilla y leon roasted in his own, crispy skin and soft meat,served with roasted potatoes,charred baby peppers and his own jus

RODABALLO EN COSTRA Roasted Halibut with Hazelnut and Almond crust,Sauted Potatoes,red pepper Pisto and slow roasted vegetables reduction. (Roasted Harissa aubergine as vegan option)

TORRIJAS French toast soaked in sweetened milk,orange and cinnamon. Poached peaches,Seville orange stracciatella,Baileys and Vanilla sauce

-Twisted Tiramisu;Amaretto and Espresso Lady Fingers,Dark Chocolate Ganache,Mascarpone and White Chocolate Mousse,Coffee Sauce

Pan Fried King Prawns Garden Greens, Beurre Blanc & Warm Bread

Watercress Soup & Crème Fraiche Tarragon & Toasted Garlic Bread

Pea & Mint Crusted Roast Lamb Cutlets Smoked Mash Potato, Asparagus Tips, Charred Onion Petals & Lamb Jus

Orange, Olive & Thyme Baked Feta Sautéed Baby Potatoes, Roasted Mediterranean Vegetables & Basil Salad

Chocolate Lava Fondant Clotted Cream & Orange Biscuit Crumb

Balsamic Italian Meringue Strawberry Labneh & Black Pepper Shortbread

PARRILLAD(Seafood grill) Grilled Octopus tentacle, brushed with spicy red pepper mojo sauce, Scallop au gratin with white wine and tomato sauce(Galician stile),grilled shell on tiger prawns with salsa Verde, Salt and Pepper crispy squids with garlic mayo

PARRILLADA DE VERDURAS Charred leeks with Romesco sauce, courgette au gratin with white wine and tomato sauce, grilled green Asparagus with salsa Verde, crispy Artichokes with garlic mayo

CHULETON Minimum 60 Days dry aged whole rib of beef, grilled and accompanied by charred baby peppers, roasted potatoes and green peppercorn sauce or garlic herb butter

BACALAO AL PIL-PIL Confited Cod loin in Olive Oil, garlic and chilli, served with emulsioned sauce, roasted red peppers and potato fondant

BERENJENA RELLENA Roasted aubergine filled with pisto(veg stew in tomato and basil sauce)topped with truffle Mashed potato, caramelised onions and roasted vegetable reduction sauce

TARTA LA VINYA Baked cheese cake with red fruits compote and vanilla ice cream

DARK CHOCOLATE AND SALTED CARAMEL TORTE Honey comb and raspberry sorbet

Mackerel Rillettes, Radish & Caper Carpaccio Citrus Crème Fraiche, Toasts

Beetroot Pâté Paysanne, Radish & Caper Carpaccio Citrus Crème Fraiche, Toasts

Confit Duck leg terrine, Mushroom & Pancetta Roulade Shiitake, Potato Fondant, Cavolo Nero, White Wine Cream

Cod Loin, Hazelnut & Almond Butter Crust Shiitake, Potato Fondant, Cavolo Nero, White Wine Cream

Orange Braised Fennel, Toasted Almonds Shiitake, Potato Fondant, Cavolo Nero, White Wine Cream

Baked Chocolate Tart Balsamic Strawberries, Chantilly

Iles Flottantes White Wine Poached Pear, Almond Praline

LOADED NACHOS WITH SPICY CHILLY CHEESE SAUCE,GUACAMOLE,MEX SALSA AND CRISPY ONIONS

Sweet potato Fries with Maple Bourbon dipping sauce

Four cheese Mac and Cheese with cheddar,Monterrey Jack,Mozzarella and Parmesan crust with crispy Bacon crumb

Charred street corn on the cob brushed with Lime-cilantro mayo,rolled in Cotija cheese and dusted with chilli powder

Steak beef Burguer,with smoked cheese,Crispy lettuce,tomato slices,and my home made burguer sauce

Grilled chicken thighs,Brush with soy glaze and sesame seeds

Lemon and herb marinated Salmon skewers

Chicken Hot dogs with ketchup for kids

- Mango & Vanilla Cheesecake with tropical ragu

- charcuterie selection ,assorted cheeses, Traditional gazpacho,capresse salad ,fresh cruditees,home made hummus bread and crakers

-Asian Prawn bonbon in Thai bisque,Carrot and Radish salad,false coral touile

Medium rare Roasted Fillet of Beef, Honey Chantenay Carrots, Charred Broccolini with Soy glaze, Carrot and Ginger puree and Red Wine Jus

TARTA LA VINYA Baked cheese cake with red fruits compote and vanilla ice cream

-Dark Chocolate Bomb,filled with Raspberry Couli. Home-made Honeycomb