MEAT & SEAFOOD Tradicionales Especiales VEGETABLES

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MEAT & SEAFOOD Tradicionales Especiales VEGETABLES

TRADICIONALES ESPECIALES marinated olives 4 Ensalada Verde Local greens, endive, roasted peppers, red onion, house vinaigrette 8 marcona almonds 4 Grilled Little gem salad charcuterie & Cheese Tahini-yogurt dressing, pickled pixie peppers, manchego, Chorizo iberico de bellota, charred onion migas 12 add boquerones 2 bayonne ham, saucisson sec caña de cabra, idiazabal, valdeon Tortilla de Chorizo pick two meats and two cheeses 29 Spanish omelette, onion, potato, chorizo, pimenton aioli 7 add jamón ibérico 14 alcachofas MOUNTAIN BREAD Wood grilled artichokes, bayonne ham, garlic mojo, lemon 13 House baked bread, za’atar, patatas bravas smoked butter, Maldon salt 10 Flash fried potatoes, bravas spice, mojo picón 9 Pan Con Tomate crudo Tomato, garlic, sourdough 5 Citrus-cured yellowtail, piquillo, fennel, guindilla, radish 12 add jamón ibérico 9 Trucha à la vizcaina Piperade Seared local trout, bayonne ham, pickled red onion, Basque pepper stew, fried egg, vizcaina sauce, herb salad 14 wild mushrooms, sourdough 10 Pulpo à la gallega SMOKED MUSHROOMS Grilled spanish octopus, pimento, canary island potato, Local mushrooms, black truffle goat cheese piquillo pepper, crispy garlic 16 crème fraiche, sourdough 9 gambas Crab Txangurro Patagonian red shrimp, choricero crema, grilled cherry tomatoes, Blue crab, sofrito, gremolata, sourdough 16 sourdough 12 arroz caldoso Bikini Bomba rice stew, shrimp, chorizo, spring peas, smoked mushrooms 18 White cheddar grilled cheese, jamón ibérico, Ibérico Albondigas* black truffle, white bread 9 Berkshire and ibérico meatballs, tomato, pimenton, Croquetas de bacalao manchego espuma 10 Crispy cod fritters, pimenton aioli 10 Chuleta de cordero Chistorra in Blanket* Grilled lamb chop, mint pistou, romanesco, smoked beef fat foam, Chistorra sausage, croissant, cider glaze, wild onion, hazelnuts 18 maple-mustard aioli 9 WOODFIRE GRILL TO SHARE Meat & seafood VEGETABLES Pescado à la Parilla* White asparagus Whole market fish, mojo rojo, fried garlic MKT Salbitxada, cured egg yolk, migas 12 Chicken BASQUAISE * Coal roasted Mushrooms Half chicken, saffron piperade 31 Local mushrooms, pistou 11 Filet mignon* broccolini 10 oz Painted Hills filet, romesco, baby carrot, romanesco, canary island potato, Puree de cebolla, duxelle, goat cheese 10 grilled greens 55 Grilled sweet potato Chuletón* Chimichurri, bruléed tetilla, mojo picon 10 1 kg bone-in Painted Hills ribeye, tempranillo bordelaise, green salad 84 (prices and sizes may vary) .

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Servicio De Pan V Aceitunas, Ajo Y Pepinillos V + Gf
Montaditos ~ open faced sandwixh Grilled Octopus gf Pan con Tomate 8 Cannellini Bean Salad w/ Celery & Capers, Piquillo Pan con Tomate w/ Jamon Serrano & Manchego Cheese 12 Pepper Emulsion 15 Heirloom Tomato w/ Goat Cheese & Salsa Verde 11 Servicio de Pan v Smoked Duck w/ Caramelized Shallot & Foie Mousse 14 Housemade Bread w/ Olive Oil 4 Shrimp Ajillo Bocadillos ~ lil sandwich Garlic, Parsley, Lemon, Red Chili & Country Bread 18 Aceitunas, Ajo y Pepinillos v + gf Chorizo & Idiazabal 6.5 Crispy Pork Belly with Pickeld Shishitos & Aioli 7 House Marinated Olives, Pickled Garlic & Cornichons 7 Sautéed Soft Shell Crab w/ Mussels Shishito Peppers v + gf With Saffron Broth & Ragout of Fennel & Tomato 21 Quesos Caña de Cabra (soft goat,) Manchego (semi-firm sheep,) Blistered Peppers with Sea Salt & Vinaigrette 9.5 Valdeon (mixed milk blue,) Membrillo & Raisin Crisps 16 Select One Cheese 6 Patatas Bravas v Rhode Island Calamari a la Plancha Fingerling Potatoes, Bravas Sauce & Alioli 12 Olive Oil, Garlic, Salsa Verde & Country Bread 16 Charcuterie Jamon Serrano, Lomo Embuchado, Chorizo Sautéed Asparagus & House Baked Country Bread 28 Maitake Mushroom & Tarragon-Butter Emulsion 14 Steamed PEI Mussels Chorizo Chistorra, Shallots, Country Bread, Garlic, Catalan Mató Cheese Crispy Cauliflower v White Wine & Old Bay Cream 17 Fresh Housemade Cheese, Raw Honey & Grilled Bread 13 Smoked Eggplant Tahini Sauce & Pickled Turnips 13 Summer Gazpacho v Sweet Summer Corn Seared Atlantic Salmon & Verduras gf Tomato, Cucumber, Garlic, Sherry Vinegar & Olive Oil
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Press Release NOVOTEL CITYGATE HONG KONG PROUDLY PRESENTS: CURED HAMS PROMOTION AT OLEA Cured hams are commonly found in Europe, the hams can be prepared and served hot or cold and are eaten on their own or prepared with other ingredients often accompanied with bread, vegetables, cheeses, mustard & preserves of all types. Starting from 25th July, the culinary team at Olea has created a special menu using various types of hams imported from European countries. The dishes on offer have been reinterpreted to show modern twists to well-known classics. During the promotion, highlights of dishes on offer include; Tapas Peach and Bayonne Ham Salad The salad gets the combination of peach, French Bayonne Ham, Mozzarella and baby spinach balanced with sweet and sour honey mustard dressing. Spanish Frittata with Iberico Ham This baked Spanish style omelette is made with potatoes, eggs, onions, Cheddar Cheese, Iberico Ham, garlic and thyme. Hokkaido Scallops and Serrano Ham This is a sea scallop recipe from northern Spain. The Hokkaido scallops are seared hard on one side, simmered with sweet onions, saffron olive oil, dry sherry and chopped parsley topped off with crispy Spanish Serrano Ham. Novotel Press Release – 18 July 2018 novotel.com 1 Main Course Baked Cannelloni with Parma Ham Stuffed cannelloni is one of the most popular pasta dishes in Italian cuisine. The cannelloni is filled with Parma Ham and Ricotta Cheese and oven baked until golden brown. Veal Loin Saltimbocca An Italian classic, saltimbocca – tender veal steak, wrapped with Prosciutto ham, pan-fried with red wine reduction sauce and garnished with eggplant parmigiana.
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Tasting Navarra With a surface area of 10,421 km2, Navarra has four dis- tinct climates: oceanic, mountain, continental Mediterra- nean, and arid. Part of Navarra is humid and the other part is arid; the uplands in the north and the flatlands in the south. The interaction of these conditions has created dis- tinct ecosystems, on which human activity has modelled settlements, landscapes and different lifestyles that are reflected in the cuisine and in other cultural expressions. Navarra cuisine is based on local and seasonal produce, a cuisine that is closely linked to the land. The repertoires of recipes and traditional flavours are a result of the climate, the terrain, the history and the know-how built up over ge- nerations while now combining contemporary ideas. If synaesthesia is the perception obtained through the blending of two senses, when a taste transmits to the brain the harmony with the environment in which it was prepa- red, an intense synaesthetic experience occurs: sensations and emotions that immerse us in the land and explain it. © Departament for Economic and Business Development. Directorate-Gene- ral for Tourism, Trade and Consumption. Texts: Maite Pérez Larumbe. Design and layout: RBK DESIGN. Photos: J. Campos, O. Conesa, Diaporama Estudio, I.Tejerina, Tryon, P. Uriz. And lent by Restaurante Rodero, INTIA-Reyno Gourmet and AEHN. Cover photo: Zigako Etxezuria. Publisher: Linegrafic. Translation: Traducciones CCI DL NA 327-2020 (March 2020) Ref. C205 Printed on eco-friendly paper. 2 A land of culinary diversity 3 413 The finest produce The produce of our land goes directly to our table, our culinary culture is built on abundance and local supplies.
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5 Montaditos
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C H A R C U T E R I E & C H E E S E 6.75 for one 18.50 for three T A P A S S A L A D S MARINATED HOUSE OLIVES 5.00 JAMÓN SERRANO Garlic, Thyme, Citrus ENSALADA MIXTA 8.00 Segovia Olives, Onions, Tomatoes, Little Gem Lettuce SWEET POTATO HUMMUS 6.50 Dry-cured Spanish ham Pepitas, Za’atar, Grilled Pita MARINATED BEETS 7.00 SOBRASADA Mallorca MUSHROOMS A LA PLANCHA 8.50 Whipped Ricotta, Pistachios Soft spreadable chorizo Garlic, Scallions TUSCAN KALE 8.50 CHORIZO BLANCO CHARRED BROCCOLINI 8.00 Truffle Vinaigrette Valdeon Dressing, Dried Cranberries, Breadcrumbs United States Dry-cured, pork sausage & garlic SPINACH & CHICKPEA CAZUELA 8.00 Cumin, Roasted Onion, Lemon FUET Catalonia Mild dry cured pork sausage FRIED BRUSSELS SPROUTS 7.50 Sherry, Pickled Onions L A R G E P L A T E S PICANTE La Rioja BLISTERED SHISHITOS 7.50 Smoky, mildly spicy, dry sausage Lime, Sea Salt CHICKEN PIMIENTOS 21.00 Potatoes, Lemon, Hot Cherry Peppers SORIA CHORIZO ROASTED SPAGHETTI SQUASH 6.50 United States Garlic, Chilli Flakes, Sage Dry-cured pork sausage, ROASTED WHOLE BRANZINO 26.50 smoky & garlicky EGGPLANT CAPONATA 5.00 Roasted Fennel, Potatoes Sweet Peppers, Basil 6-MONTH MANCHEGO La Mancha HOUSE MADE RICOTTA 11.50 Firm, cured sheep’s milk, sharp & Shaved Truffles piquant half / full / double DEVILED EGGS 11.50 IDIAZABAL Osetra Caviar Navarra PAELLA VERDURAS 16.00 / 32.00 / 64.00 Smoked raw sheep’s milk, nutty & PATATAS BRAVAS 7.50 Butternut Squash, Sunchoke, Cauliflower, Chervil Aïoli Salsa Brava, Garlic Aïoli robust AGED MAHÓN POTATO TORTILLA 6.00 PAELLA
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Mevalco Catalogue.Pdf
INDEX OF OUR SELECTION FRESH MEATS 7-18 IBÉRICO PORK, DUROC PORK, SUCKLING PIGLET, WILD BOAR, MATURE BEEF OVER 8 YEARS OLD & PYRENEAN LAMB. COOKING MEATS 19-26 MORCILLA, COOKING CHORIZO, FRESH SAUSAGES, PANCETA, LACÓN & TOCINO. CURED MEATS 27-38 HAMS, HAM CARVING EQUIPMENT, CURED CHORIZO, SALCHICHÓN, LOMO, MORCILLA, OX HAM & SOBRASADA. FISH & SHELLFISH 39-46 PRAWNS, OCTOPUS, PUNTILLITAS, ANCHOVIES, BOQUERONES, SMOKED SARDINES, SALT COD & TUNA . CHEESES 47-56 EWE, COW, GOAT AND BLUE CHEESES. OLIVES, NUTS, SNACKS & CONFECTIONARY 57-64 OLIVES, PICKLES, FRIED, ROASTED, CARAMELISED AND RAW NUTS, QUINCE JELLY, HONEYS, DRIED FRUITS. OLIVE OIL, vinegar & spices 65-72 EXTRA VIRGIN OLIVE OILS, VINEGARS, SALTS, SPICES, BREADS AND READY MADE GOURMET SOLUTIONS. VEGETABLES 73-80 FRESH VEGETABLES, PIQUILLO PEPPERS AND OTHER PRESERVES, RICE & PULSES. BREAD & READY MADE SOLUTIONS 81-84 BREADS, CROQUETTES, EMPANADA & CONFECTIONARY. KITCHENWARE 85-90 CROCKERY & PAELLA EQUIPMENT. © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- 3 As you can see in the next few pages As ever we remain committed to we have introduced a new range of contributing to a positive and thriving food inexpensive alternatives to boost our culture in the South West, Cotswolds, portfolio and also your menu. The products Midlands and Wales. Our loyalty to using We pride ourselves on being at the in our range reflect quality Spanish produce from some of Spain’s more rural forefront of importing quality gastronomy rather than more mass-market communities, gives clear and continued Spanish produce. It is a principal that sets commercial support to some of the most artisanal and gastronomic us apart and one we hope you appreciate.
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