Lunch and Dinner Menu

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APERITIVOS CHARCUTERIE Heirloom Tomato 12 J S 24 Cucumber, onions, evoo, oregano (GF-V) Spanish white pork aged 18 months Add chicken $5 or shrimp $8 C 22 Pear Confit 12 Pamplona chorizo lomo embuchado, Baby kale, tomato, cucumber, pine nuts, sobrassada blue cheese, picada (GF, V optional) Add chicken $5 or shrimp $8 C 23 Spanish cheeses, manchego sheep Soup of the Day 14 aged 12 months, drunken goat, urgelia-cow TAPAS Shishito Pepper 12 Ox-Tail 19 Smoked Oysters 15 Charred pepper (GF-V) Tempranillo braised, Fresh oysters, chorizo, prawns PX vinagre, lemon air (GF) Patatas Bravas 13 Fried potatoes, brava and B W D 15 Secreto Iberico 23 aioli sauce (GF, V optional) Manchego cheese, Organic black pork, sherry truffle honey (GF) tomatoes, marbled potatoes, Brussels Sprouts 15 garlic, thyme GF) Spicy evoo, san simone Steamed Mussels 16 cheese (GF, V optional) Mussels, white wine, Chicken Strips 12 Add Chorizo $3 thyme, lemon air, toast Fried chicken strips, soy sauce, Add chorizo $3 mojo sauce, citrus zests Iberico Meatball 15 Organic beef and ham, Garlic Prawns 16 Chicken Cannelloni 13 San Simone cheese (GF) Shrimp, garlic, sherry wine, Spanish canaloni, bechamel, nora peppers, bread parmesan cheese Fresh Oysters 19 Oysters, horseradish, cocktail Grilled Octopus 26 Lamb Chop 17 sauce, mignonette (GF) Chorizo, potato comfit, Pistachio mascarpone cheese, Lemon air, chili oil, smoke chili oil paprika (GF) PAELLA Seafood Rg 47 / Lg 58 Squid Ink Rg 52 / Lg 62 prawns, squid, mussels, fish (GF) Rice, squid, ink, saffron aioli (GF) Meat Rg 47 / Lg 56 Fiduea Surf & Turf Rg 55 / Lg 65 Chicken, spicy chorizo, pork , Noodles or rice, mussels, fish, piquillo peppers (GF) chicken, spicy chorizo (GF) Vegeterian Rg 42 / Lg 52 Valenciana Rg 47 / Lg 58 Rice, zucchini, padron, Chicken, english peas, piquillo, mushrooms, (GF-V) mushrooms (GF) Consuming raw or undercooked meats, seafood, shellfish, poultry or eggs may increase your risk of food-borne illness. 6% is added to all checks for SF mandates and BOH - 20% gratuity will be added to checks of parties of 5 or more guests. VINO TINTO VINO BLANCO red wines glass bottle white wines glass bottle Carlos S. Reserva Tempranillo 2014 14 52 Burgans, Albariano 2019 12 46 Rioja, Spain Rias Baixas, spain Honoro Vera Cabernet 2018 13 46 Principe De Viena 2017 11 40 Sauvignon, Spain Chardonnay, Navarra ,Spain Oberon Merlot 2017 56 Huber Riesling 2011 46 Napa, CA Engerreich, Austria Wente Cabernet Sauvignon 2017 56 La Crema Chardonnay 2018 56 Livermore, CA Sonoma, CA 66 Ramon Bilbao crianza limited 2016 Tempranillo, D.O.C. Rioja, Spain COCKTAILS House Margarita 13 Well tequila, lime juice, agave, and salt BEERS Gin & Tonic 14 Estrella Damm 7 Barcelona, Spain Spanish Old Fashion 14 Templeton rye, licor 43, cherry, orange Scrimshaw Pilsner 7 Fort Bragg, CA Cucumber Delight 15 Vodka, fresh cucumber, simple syrup, ginger Lagunitas IPA 8 beer, lemon juice Petaluma, CA Mojito 14 Racer 5 IPA 8 Lime juice, mint, agave rum Rohnert Park, CA San Francisco Negroni 14 Bud Light 6 Local gin, Bruto Americano, Sweet Vermouth St. Louis, MO Mi Casa Tu Casa SANGRIA Mezcal, Elderflower, Grapefruit 14 Red Sangria - Honoro red wine, brandy, 12 42 BEVERAGES assorted fruit and cinnamon Coke 4 White Sangria - Honoro white wine, 12 42 Sprite 4 brandy, assorted fruit and cinnamon Diet Coke 4 DESSERTS Chocolate Ganache 9 Tarta de Santiago Chocolate ganache balls, olive oil, sea salt and sugar baghette Ground almond,berries, powder sugar 10 Caramel Churros 11 Crema Catalana 10 Dusted cinnamon churros, vanilla Spanish Custard, hard caramel top, berries ice cream, pistachios and chocolate sauce. 6% is added to all checks for SF mandates and BOH - 20% gratuity will be added to checks of parties of 5 or more guests. .

Recommended publications

Business Plan: Tapas Y Olé Spanish Restaurant

UNIVERSIDAD DE VALLADOLID ESCUELA DE INGENIERIAS INDUSTRIALES Grado en Ingeniería de Organización Industrial Business plan: Tapas y olé Spanish Restaurant Autor: Martínez Cabezudo, Paula Sanz Angulo, Pedro Riga Technical University Valladolid, 05-2016. TFG REALIZADO EN PROGRAMA DE INTERCAMBIO TÍTULO: Business Plan: Tapas y olé Spanish Restaurant ALUMNO: Martínez Cabezudo, Paula FECHA: 23/05/2016 CENTRO: Riga Technical University, Faculty of Engineering Economics and Management TUTOR: Deniss Ščeulovs SOLICITUD DE RECONOCIMIENTO DEL TFG REALIZADO MEDIANTE PROGRAMA DE MOVILIDAD DATOS DEL ESTUDIANTE Apellidos Martínez Cabezudo Nombre Paula DNI/Pasaporte 71167908C Dirección Postal C/José Garrote Tebar N9 4B C. Postal 47014 Localidad Valladolid Provincia Valladolid Teléfono móvil 658408072 E-mail UVa [email protected] Grado en Ingeniería en Organización Industrial Curso Académico 2015-2016 DATOS DEL TRABAJO FIN DE GRADO Responsable de intercambio UVa: Pedro Sanz Angulo Universidad de destino: RTU, Riga Technical University CODIGO Título del TFG: Business Plan: “Tapas y olé Spanish Restaurant” Cinco palabras claves que describen el TFG: Restaurante, Español, Riga, Tapas, Negocio Resumen en español (máximo 150 palabras): El TFG consiste en la realización de un plan de negocio para la apertura de un restaurante especializado en comida y tapas españolas en la ciudad de Riga. El restaurante pretenderá utilizar solo productos locales de Riga y productos importados españoles. Los ingresos del restaurante procederán de 3 fuentes: Comidas y cenas con una amplia variedad de tapas, raciones y productos españoles, a un precio medio de 20€ el menú. “Tapas and conversation” intercambio de idiomas, con una duración de 1h y un gasto por cliente de 8€.
Tapas Our Salads Bread Burgers

TAPAS “Wrinkled” Potatoes with Mojo 6.00 Octopus roasted on the grill with potatoes and peppers from La Vera 16.50 MENU Iberian ham croquettes 12.50 Garlic Prawns 14.00 Buttered squid Andalusian-Style 16.50 Mussels steamed in Malvasia Wine 14.00 OUR SALADS Mediterranean Salad 15.00 Chicken breast, lettuce, carrots, tomatoes, red onions, radishes, rocket salad, Croutons, Pistachios, Balsamic cream and Tzatziki sauce Avocado salad with prawns 15.50 Prawns, fresh cheese from ”Finca de Uga”, avocado, lettuce, cherry tomatoes, black olives, pink sauce and basil oil Caesar salad 15.00 Chicken breast, Lettuce, Croutons, bacon, Parmesan and Caesar dressing Peasant salad with braised beetroot, apple and rocket 14.00 Lettuce, beetroot, apple, carrot, pickled radish, ricotta and tomato vinaigrette BREAD BURGERS Chiringuito baguette 14.00 Itálica 16.00 Lettuce, tomato, roast pork, fresh cheese from Rocket, red onion, sundried tomatoes, Pesto ”Finca de Uga”, green mojo sauce and alioli and Provolone Cheese Pita bread wrap with charcoal roasted Iberico 16.00 chicken 14.00 Iberian ham, braised onions and tomatoes Lettuce, red onions, cabbage, tomato, Yoghurt sauce and optional hot sauce Cheese - bacon 16.00 Cucumbers, Cheddar cheese and bacón Club Sandwich 14.50 Chicken, mayonnaise, bacon, egg, ham, cheese, lettuce and tomato Burgers are made from 100% highest quality beef. Breads and burgers are always served with fries. Ham and Cheese Sandwich 9.00 Gluten-free bread available and all sandwiches can Ham and Cheese be served on wholemeal bread. PASTA GRILLED FISH Spaghetti 10.50 Grouper 27.50 Penne 10.50 Tuna 21.00 Spinach and Ricotta ravioli 11.00 Sea bass 22.00 Salmon 21.00 Choose your sauce: Napolitana I Bolognese I Pesto Served with ‘wrinkled’ Potatoes, Mojo sauce and Gluten-free pasta available salad.
The BEST Paella Outside of Spain! Authentic Tapas & Paella Catering ~ Sangria & Beer ~ ~ Non-Alcoholic Beverages ~ ~

The BEST paella outside of Spain! [email protected] Authentic Tapas & Paella Catering 415-967-3550 Serving All of Northern California ~ Sangria & Beer ~ ~ Non-Alcoholic Beverages ~ Sangria Rojo (red) Non-Alcoholic Sangria Sangria Blanco (white) Iced Tea Sparkling Sangria (white with a float of Cava/Spanish champagne) Fresh Lemonade Our own authentic special recipe! A delicious blend of wine, a splash of brandy, a pinch of cinnamon, San Pellegrino Sparkling Water and fresh fruit juices with fresh fruit. San Pellegrino Sparkling Fruit Beverage (assorted) Bottled Water (flat) Estrella Damm Lager Assorted Sodas A brand icon throughout Spain, "The Beer of Barcelona" is a pale Lager that has won many awards including a two-time Gold Medal Flavored Water (lemon, cucumber, mint, strawberries...) winner of the World Beer Championships! Coffee, Tea, Cinnamon-Spiced Hot Chocolate ~ Tapas ~ Hand-made from scratch Garbanzos Fritos ~ Fried garbanzo beans, garlic, cumin, Spanish Gazpacho Shooters ~ Classic Spanish cold soup made of blended smoked Paprika tomatoes & raw vegetables Tortilla Española ~ Delicious egg omelet with potato, onion, garlic aioli Aceitunas y Almendra ~ Assorted marinated Spanish olives & almonds Tortilla con Chorizo ~ Egg, potato, onion, Spanish chorizo, garlic aioli Champiñones al Ajillo ~ Baby portobello mushrooms pan fried with Alcachofas a La Plancha ~ Grilled artichokes with lemon & garlic garlic and Spanish sherry Queso Español ~ Manchego cheese, Cabrales blue cheese, assorted Champiñones con Chorizo ~ Baby portobello
Pintxos Paellas

PINTXOS Pintxos are tasty snacks, similar to tapas, popular in Donostia (San Sebastian) a coastal city located in the Basque region of Spain. Pintxo is a ‘Basque-ified’ take on the word ‘pincho’, meaning to pierce. Toothpicks are commonly used to hold ingredients on a piece of bread or they are served on small spoons. PAELLAS Paella is the typical flat pan from Mediterranean Spanish Coast where we cook the rice mixed with products from the orchard and the sea. At Donosti we cook it in the traditional way; for lunch & dinner, in a big paella pan, with Imported Bahia Rice grains from Spain and homemade broth. To get the authentic Spanish taste, at Donosti we only use Extra Virgin Olive Oil imported from Spain. Prices are subject to 10% Service Charge PINTXOS El Matrimonio 240 A marriage of Boquerones and Anchoa, with Sliced Egg on Bread Salpicon 170 Mixed Seafood Salad Atun Encebollado 215 Mixture of Tuna, Onion, Capers, Olive, Bell Peppers, Mayonnaise over bread Montadito de Jamon Serrano/Chorizo Iberico 220/205 Jamon Serrano or Chorizo Iberico slices over Bread Ventresca de Atun con Anchoa 290 Tuna belly, anchovy and sliced tomato over bread Montadito de Solomillo de Ternera 220 Thinly Sliced Beef Ternderloin on Bread Montadito de Sobrasada 245 Sobrasada with Brie Cheese and Honey Hojaldre de Chistorra 170 Baked Chistorra and Emmental Cheese wrapped in Puff Pastry (Please allow 15 minutes) Croissant con Jamon 220 /Chorizo 215 French Croissant with tomato and Jamon Serrano or Chorizo Iberico (Please allow 15 minutes) Montadito de Brandada
Tapas Salads Large Plates Combinacións Bread Kids

SALADS DESSERTS Mixta Salad 7.50 Olive Oil Cake 7.50 Jamon Serrano Chorizo Picante 6-Month Aged Manchego Caña de Cabra Olives, Onions, Tomatoes, Little Gem Lettuce Sea Salt 40.00 for whole Dry-cured Spanish ham Dry-cured pork sausage Firm, cured sheep’s milk, Soft ripened goat’s milk with hot pimenton sharp & piquant cheese, creamy, mild Faro Piccolo 8.00 Flan 6.00 ñ Ca a de Cabra, Piquillo Pepper, Sherry Vinaigrette Fuet Sobrasada Drunken Goat Tetilla Warm Flourless Chocolat Cake 7.50 Mild, dry cured pork Semi-soft chorizo, Semi-soft goat’s milk soaked Raw cow’s milk, creamy + Shrimp, Chicken or Hanger Steak 8.50 Coffee Anglaise, Marcona Almond sausage garlic, paprika in red wine & buttery TAPAS COMBINACIÓNS Whipped Sheep’s Cheese 8.00 Gambas al Ajillo 9.50 Spiced Beef Empanadas 6.50 Truffle Honey, Sea Salt Guindilla Pepper, Olive Oil, Garlic Red Pepper Sauce Happy Hour Box 12.00 Family Meal 20.00/Person An assortment of Spanish apertivo snacks to pair with Serves up to 4 Blistered Shishito Peppers 7.50 Jamón & Manchego Croquetas 5.50 Patatas Bravas 7.00 your anytime drinks. Lemon, Sea Salt Garlic Aioli Salsa Brava, Garlic Aiolo Ensalada (choose one) Main (choose one) Marinated Olives Ensalada Mixta Chicken Pimientos + Roasted French Fries 5.50 Broccolini 8.00 Hummus 10.50 Patatas Bravas Farro Salad Potatoes Truffle Vinaigrette Almond Romesco Piquillo Pepper, EVOO, Pimenton Guindilla Peppers Vegetable Paella Jamon Serrano Potato Tortilla 5.00 Truffled Bikini 8.50 Hanger Steak 11.50 Tapas (choose three) Chorizo Picante Chive Sour Cream
Andalusia Itinerary

Andalusia, So Spain! Sample Itinerary 10 Days/9 Nights: Tour Starts and Ends in Madrid with Your Arrival and Departure. B = Breakfast / L = Lunch / D = Dinner / WT = Wine Tasting / EF = Entrance Fee / (Included) Day One (L): We will meet you and your party at Madrid airport upon your arrival and take you by private transfer to our comfortable hotel in central Madrid. Once settled in, we will treat you to a welcome lunch at an authentic little neighborhood eatery and brief you on the rest of the trip with a Q and A session. That evening, we will give you a little taste of Madrid’s many interesting sights and places. Day Two (B, D): Breakfast at the hotel followed by private transfer to Atocha Station where we board the bullet train to Seville. (2 and half hours) Our hotel in Seville is centrally located and will be our home for the next five nights. Within walking distance we have Seville’s most impressive monuments and landmarks: The Real Alcazar, the Cathedral, Parque Maria Luisa, Torre de Oro and the old Jewish Quarter of Santa Cruz, just name few. Also within that same radius are our favorite restaurants and tapas eateries, which are hidden from most tourists!. This first full day will serve as your orientation to Seville and Andalusian culture with tapas on us! Authentic live flamenco or other entertainment at night can be arranged upon request throughout your stay in Seville! Day Three (B, WT): After breakfast our driver takes us to the deep south of Jerez de la Frontera for vineyard visits, sherry tastings and scenery watching.
Discover Vigo on a Food Tour, Tasting the Best Galician Cuisine by Eatour Specialist Discover Vigo: Food of Vigo in a Small Group

Visit us Discover Vigo on a Food Tour, tasting the Best Galician Cuisine by EATour Specialist Discover Vigo: Food of Vigo in a small group We’re in the city of Vigo about to start one of the best culinary tours of the city a food and wine tour but lots of walking is involved around too. Vigo is the gateway to the Rías Baixas and the Galician estuaries and is called the City of the Sea, one of the most popular food destinations in the industry of Spain´s food tourism. It’s the world´s biggest ﬁshing port and has the largest ﬁshing companies, Pescanova. Vigo ( which derives from vicus in roman which means hamlet) has a population of 300,000, the largest city in Galicia but did not become a village until the 15th Century. We meet next to a giant statue called El Salto (The Jump) which is a bronze sculpture from the local artist, Francisco Leiro. We head with our local guide to another bronze statue nearby from local artist José Molares of Jules Verne. He was a French writer who wrote 20,000 Leagues Under the Sea devoting a chapter about the Bay of Vigo and the treasure under Rande Bridge. Captain Nemo in Nautilus salvaged gold from the Battle of Rande and used it to pay for his adventures. The writer is seated on a giant squid that attacked the Nautilus. Looking out to see across the Bay of Vigo we can see giant, mussel platforms. We then head for Plaza Compostela and Alameda Park and the attractive buildings around them.
Tapas New Post Quarantine Menu

1202 Tech Blvd Suite 100 Tampa Fl 33619 Breakfast 7AM - 11 AM 813-621-8666 LUNCH 11AM - 2PM BREAKFAST SIGNATURES $7.5 Cuban Toast American Breakfast- 2 eggs any style, choice of 1 side and 1 meat Plain Cuban Toast $1.7 Cuban Bread French Toast- choice of 2 sides American Cheese Toast $2 Chorizo Hash - Onions, Peppers, Egg any style Swiss Cheese Toast $2 Steak and Eggs- Palomilla Steak, 2 Eggs any style, Cuban Toast Cinnamon Sugar Toast $2 Cream Cheese $2 BREAKFAST SIDES $2.5 EMPANADAS $3 Cheese Grits +1 Beef Beef &Cheese +.75 Grits, Home Fries , Fries,Hashbrowns , 2 Eggs any style Chicken Oatmeal, Harina de Maiz , Bacon , Sausage ,Ham, Turkey Chicken & Cheese +.75 Ropa Vieja Pork & Swiss SANDWICHES $5 / OMELETTES $ 7 ON LOCAL CUBAN BREAD, EGG Choice of Cheese and 1 Side Guava & Cheese AND CHOICE OF CHEESE American & Swiss Ham- Smoked Ham Bacon- Applewood Smoked Bacon Breakfast Sausage- Beef & Pork Sausage Chorizo- Spanish Chorizo EXTRAS +1 COFFEE & DRINKS Meat S M L Turkey - Oven Roasted Turkey Ham Cheese 3 3.5 4 Veggies- Onions,Peppers, Tomatoes Veggies Cafe Con Leche Spanish-Ham,Onions,Peppers,Tomatoes Iced Cafe Con Leche 3 3.5 4 Americano 1.5 2 2.5 Colada( Espresso) 2 Hot Tea 2 2.5 Gooey Chocolate Chip Cookie $2 Hot Chocolate 1.5 2.5 Nutella White Chocolate Cookie $2 Can Sodas 1.25 Peanut Butter & Chocolate Cookie $2 Latin Sodas 1.75 Oatmeal Chocolate Cookie $2 Quesitos $2 SMOOTHIES Guava & Cream Cheese Pastelito $2 Medium $4 / Large $5 Guava Pastelito $2 Milk or Water Flan $3 Passion Fruit/ Guava/ Mango/ Pineapple Coconut Flan $3 Extra Flavor $1.00 Tres Leches $3 Banana Bread $3 *All menu items are subject to change according to seasonality and availability.
Sangria Porrón Pour Our Sangria Has Been a Ceviche Tradition for Over Add to Your Experience with a Fun $5 Porrón Pour of 20 Years

Sangria Porrón Pour Our Sangria has been a Ceviche tradition for over Add to your experience with a fun $5 porrón pour of 20 years. Pitchers are mixed table-side with our Rekalde, Txakolina white wine traditionally done signature label Spanish wine. Salud! throughout Spain for centuries. Glass Small Pitcher Large Pitcher WHITE / RED / CAVA 7 19 37 SANGRIA PRIMERA 9 22 43 Made with Torres Imperial 10yr Gran Reserva Brandy PLEASE ASK YOUR SERVER FOR DETAILS & Gran Torres Orange Liqueur WINES BY THE GLASS CAVA 6oz ROSÉ 6oz/9oz ANNA DE CODORNIU ‘BLANC DE BLANCS’, Cava, Penedes 8 ARTADI, Rosé of Garnacha, Navarra 9/13 WHITE From light to full 6oz/9oz RED From light to full 6oz/9oz DR. H. THANISCH, Kabinett Riesling, Mosel 11/16 PICKET FENCE, Pinot Noir, Russian River 9/13 MASI ‘MASIANCO’, Pinot Grigio, Italy 8/12 JOSÉ PALACIOS 'PETALOS', Mencia, Bierzo 11/16 EL QUINTANAL, Verdejo, Rueda 8/12 RAMON BILBAO ‘LIMITED’, Tempranillo, Rioja 9/13 REKALDE, Hondarrabi Zuri Blend, Txakolina 9/13 CASTILLO DE MONTE 'CRIANZA', Tempranillo, Toro 10/15 MAR DE FRADES, Albarino, Rias Baixas 10/15 SALENTEIN ‘KILLKA’, Malbec, Mendoza 9/13 CHALK HILL, Chardonnay, Sonoma Coast 9/13 KATHERINE GOLDSCHMIDT ‘CRAZY CREEK’, Cabernet, 11/16 Alexander Valley SPECIALTY COCKTAILS PISCO SOUR 11 INIGO MONTOYA 12 Fontana Pisco, lemon, azucar, egg white Amontillado Sherry, Exotico Blanco Tequila, lime, agave, ginger CAIPIRINHA 10 FARMACIA 12 Cachaça, lime, azucar Brugal Añejo 5yr old rum, Licor 43, orange, pineapple, coconut cream BURRO 10 Brugal Añejo 5yr old rum, guava, lime,
Nuestra Carta

LA GRAN PULPERIA NUESTRA COCINA PARA RECOGER ¡¡ VEN, PIDE, lo hacemos al momento Y DISFRUTA !! SAÍDO DO CALDEIRO Pulpo a Feira. 18,70 Doble de Pulpo a Feira . 29,80 Pulpo Braseado. 19,50 Cachelos. 3,90 Lacón cocido . 11,90 Media de Orella “de Vilalba” Cocida . 5,60 Mixtura de Lacón y Orella (Con grelos o berza según temporada) . 13,40 . CUCHARA Callos con o sin Garbanzos . 12,50 . Caldo Gallego Tradicional . 7,20 . ENSALADAS 10,50 Ensaladilla de Coristanco . Ensalada da Horta (lechuga y tomate de temporada) con Bonito de Burela . 9,80 . Ensalada de Tomate, Cebolla y Ventresca . 12,50 Ensalada de Bocartes (Lomos de boquerón sobre una cremosa cama de verduras) . 13,50 . EMPANADAS (Ración) de lomo . 6,50 de bacalao con pasas . 6,80 de bonito . 6,50 CONCHA Mejillones al Vapor . 11,70 Mejillones en Salsa . 11,90 Zamburiñas a la Plancha . 16,70 . CROQUETAS Croquetas de lacón (6 Unidades) . 9,50 Croquetas de bacalao (6 Unidades) . 10,50 . Croquetas de centollo (8 Unidades) . 13,90 Degustación de Croquetas (4 Uds. De cada variedad) . .. .. 16,80 LA GRAN PULPERIA NUESTRA COCINA PARA RECOGER ¡¡ VEN, PIDE, lo hacemos al momento Y DISFRUTA !! LA TORTILLA Tortilla de Betanzos . 15,50 PESCADOS Y CARNES Bacalao con Tomate Frito de Coirós . 19,80 *Calamares fritos*al estilo del antiguo Bar Otero de A Coruña . 14,50 . Merluza de Celeiro al Horno . 18,80 . Caldeirada de Raya “da Costa da Morte” . 19,80 . Raxo do Burgo (Dados de solomillo de cerdo en salsa con patatas fritas) . 15,50 . Carne Asada (Carrillera de cerdo) con puré de patata .
Tapas, Pintxos, & Montaditos

Tapas, Pintxos, & Montaditos …. are a family of traditional Spanish appetizers served on small plates, skewers, or open-faced bread. They are always compact dishes brimming with explosive Spanish flavors. Simple or sophisticated, served hot or cold, tapas are typically shared between many or few, in a warm atmosphere of intimate company and conversation. Tapas are never just a meal….they are an eagerly awaited event! CARNES MARISCOS (meats) (seafood) Pollo Moruno 9 Montadito de Boquerones a la Vasca 9 Moorish-style stewed chicken breast White Spanish Anchovies, cilantro oil, with chick peas and a lime-cumin yogurt. olives, piquillo pepper. Chorizo al Vino 10 Almejas Marinera 11 Spicy semi-cured mini chorizos Little neck clams, sweet paprika, braised in infused tempranillo wine. garlic, onions, vino blanco. Albondigas estilo Marroqui 10 Tigres a la Vasca 12 Moroccan-style spiced lamb meatballs infused P.E.I. mussels, tomato, onions, with an oregano-basil pesto sauce. vino blanco, guindilla pepper. Croquetas Variadas 12 Gambas al Ajillo 12 Four Chef’s selection of mixed croquettes, smoked pimento aioli. Sautéed shrimp in extra virgin olive oil, garlic, guindilla pepper. Fabada Asturiana 13 Stew of white Asturian alubia beans Fideua Vieras Marinadas 14 with fried pork belly and a medley of chorizos. Traditional Spanish noodles mixed with sautéed scallop pieces served with honey-mustard aioli and guindilla aioli. Carrillada De Cerdo Guisada al Vino Tinto 14 Pork cheek casserole, roasted carrot-tempranillo purée. Bacalao Confitado 16 Codfish confit au-gratin, house-made tomato casero sauce. Piernas De Pollo a la Iberica 14 Two fried chicken drumsticks wrapped Arroz Negro 17 in Iberian pork pancetta, wild mushrooms.
Uma Análise Crítica De Casas Agroturísticas Da Galiza

Rosa dos Ventos E-ISSN: 2178-9061 [email protected] Universidade de Caxias do Sul Brasil Rodil Fernandes, Xiana; Paül Carril, Valerià Serão os Produtos Agroalimentares de Qualidade Reconhecida uma Realidade do Turismo Rural? Uma Análise Crítica de Casas Agroturísticas da Galiza. Rosa dos Ventos, vol. 5, núm. 2, abril-junio, 2013, pp. 228-247 Universidade de Caxias do Sul Caxias do Sul, Brasil Disponível em: http://www.redalyc.org/articulo.oa?id=473547093004 Como citar este artigo Número completo Sistema de Informação Científica Mais artigos Rede de Revistas Científicas da América Latina, Caribe , Espanha e Portugal Home da revista no Redalyc Projeto acadêmico sem fins lucrativos desenvolvido no âmbito da iniciativa Acesso Aberto Revista Rosa dos Ventos 5(2) 228-247, abril-jun, 2013 Serão os Produtos © O(s) Autor(es) 2013 ISSN: 2178-9061 Associada ao: Agroalimentares de Programa de Mestrado em Turismo Hospedada em: Qualidade Reconhecida http://ucs.br/revistarosadosventos uma Realidade do Turismo Rural? Uma Análise Crítica de Casas Agroturísticas da Galiza. Xiana Rodil Fernandes1 Valerià Paül Carril2 RESUMO O artigo apresenta uma reflexão crítica sobre o vínculo entre turismo rural e as produções agroalimentares de qualidade reconhecida, que a literatura de referência em geral apresenta de per se como positivo e aproblemático. A partir de uma revisão teórica do tema e da consideração geral das produções agroalimentares de qualidade reconhecida na União Europeia, no Estado espanhol e na Galiza, este estudo centra-se numa pesquisa empírica. Esta investigação foi elaborada através de um trabalho específico de entrevistas com 19 pessoas proprietárias de estabelecimentos declarados oficialmente como de agroturismo na província de Lugo, nordeste da Galiza, de acordo com as convenções da metodologia qualitativa.