Agarimo Six | 2016

AGARIMO SIX | SAMPLE MENU

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BREAKFAST

Selection of toasts with cheese, jam, avocado or cured meats

Granola with Greek yogurt

Homemade sponge cake

Eggs Benedict

Pancakes with red berries and honey

Fried, soft-boiled or scrambled eggs

Oven-baked bacon with eggs and sausages

 

LUNCH

Starters

Caesar salad with Tudela baby lettuce

Galician-style octopus

Salmon tartare with avocado and mango reduction

Mains

Linguine alle vongole

Grilled sea bream with roasted vegetables

Chicken curry with coconut milk and basmati rice

Dessert

Caramelized pineapple with vanilla ice cream

 

SNACKS & TAPAS

Iberian cured meats platter

Cheese platter with blueberry jam

Padrón peppers

Patatas bravas

Spanish omelette

Grilled red prawns

Clams in green sauce

 

DINNER

Starters

Caprese salad with burrata

Bluefin tuna sashimi

Confit artichoke with Iberian ham shavings

Tomato, watermelon and melon gazpacho

Mains

Salt-baked sea bass with Béarnaise sauce and seasonal vegetables

Beef tenderloin with foie gras, mushrooms and Pedro Ximénez reduction

Oven-roasted rack of lamb with potato gratin and black garlic sauce

Fettuccine Alfredo

Desserts

Homemade tiramisu

Dark chocolate mousse

Crêpes Suzette

• ADDITIONAL SELECTIONS
• Salads — Red cabbage with green apple and honey–mustard vinaigrette, Greek salad with feta cheese, Pink tomato with tuna belly and red onion
• Pasta — Meat lasagna, Penne all'arrabbiata, Spaghetti carbonara, Cacio e pepe, Gorgonzola ravioli with green pesto
• Fish — Cod pil-pil style, Oven-baked turbot with cider and porcini mushroom sauce
• Meat — Ox tenderloin steak tartare, Oven-baked chicken thigh with apple compote, Duck magret with potato parmentier and red berries
• Dessert — Egg custard with caramel glaze

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All menus can be tailored to your preferences. Chef Miguel Ángel Piña uses only the freshest seasonal ingredients.