LA TERRAZA_food menu June 2016

Authentic spanish cuisine
The t rue t as t e of Spain, created in th e Asturian Mountains...
For n e a rly a de c a de now we' ve made it our mi ssi on t o redefi n e t h e w ay t h at Sp an is h f o o d is ex p er ien ced. Q ual it y an d p roven an ce a re
at th e ve ry h e a rt of Ibérica and begi ns with our Jamon Ibér ico - it 's t h e ver y bes t t h at Sp ain h as t o o ffer, 10 0 % B l ack l abel . O ur t ap a s a n d
sig n ature dish es are created usi ng only t he highest q ual it y in gredien t s , every dis h is des ign ed by aw ard w in n in g execut ive ch e f ,
Na c h o Ma n za n o - a hero i n modern Spani sh cooki ng. Pair yo ur m eal w it h f abul o u s w in es , cav as o r s h er r ies , h an d-p icked by o u r
sommelier from renowned bodega s an d im m er s e yo ur s el f in Ibér ica, t h e t r ue t as t e of Sp ain .
ANCH OV I E S & O L I V E S
BRE AD
JAMON IB ERIC O PURO DE B EL L O TA
Ma n z a n ill a ol ives 2 . 5 0
Bre a d w it h olive oil 2 . 5 0
An chov ies 6 . 5 0
Toa s te d bread wit h t omat o 3
Juan Pedro Domecq
from Jabugo, Huelva 10 / 20
Featuring the unmistakable aroma of Jabugo
with a long and intense aftertaste
Served in 30g or 60g portions designed to
be shared.
An chov ies i n v i negar ( boque rone s ) 5
CUR E D ME AT S & C H E E S E S
Cured Meats
B e e f “Cec i n a¨ 4 . 5 0
Air cured beef with a touch of smoke
Duo of chori zos 4. 5 0
Classic chorizo, spicy and smoked
Selec t ion of c u red meat s 6
Chorizo, Lomo, Fuet and Cecina
San Simon 2
Cow, semi-soft, low intensity from Galicia
Half & Half 6
Selection of cheeses and cured meats
Ibores Pimenton 2.50
Goat, medium hard, medium intensity from
Extremadura
Spanish cheese selection with quince 10 (v)
Please ask the waiter for our current
selection
From the sea
Squid with lemon alioli 4
Cheeses
Manchego Artisan cured 3
Sheep, medium hard, medium intensity from
Castilla La Mancha
Mahon 2.50
Cow, hard, medium intensity from Balearic
Islands
Huevos rotos 4
Eggs & chips typically from Madrid
with Ibérico ham 7.50
with green asparagus (v) 7
with prawns 10
Baby monkfish with cider vinegar
and potato purée 10
Tortilla (Traditional Spanish omelette) (v) 6
Fillet of mackerel with an escabeche
and clam sauce 5.50
Padron peppers (v) 6
From the land
Galician style pasty filled with tuna 4.50
Tigres 3.50
Mussels in white bechamel sauce, coated
in breadcrumbs and served on the shell
Tuna tartare 8
Green asparagus toast 5
Salted cod confit with olives & grapes 4
Garlic prawns 9
Ensaladilla Rusa 5
“ Rus s i a n sala d ”
Galician style octopus a la gallega 9
Smoked salmon, avocado
& sunblushed tomato salad 7
Strawberry salad with sweet hazelnuts
& cheese (v) 5.50
Ibérico ham with tomato 4.80
Roasted green peppers, goat´s cheese &
tomato mayonnaise (v) 5
Ibérico pork loin “pluma”
& confit peppers from El Bierzo 9
Traditional Spanish omelette 3.60
THE IBERIAN PORK (150g)
Salchichon 4.20
Pluma 12.50
Iberian pork loin
Cheese 3.60
Abanico 7.50
Iberian pork shoulder extension
Secreto 11
Iberian pork “secreto”
Chorizo 4.20
Lomo (loin) 5.70
BEEF
Galician blond rib of beef 800g. 69
Angus black label “Picanha” with onion
and El Bierzo peppers 12
Angus black label confit short rib
with mojo verde 12.50
SIDES & SAUCES
Skinny chips 3
Rosemary wedge potatoes 3
Piquillo peppers 3
Cabrales cheese sauce 2
Chimichurri sauce 1
I b éric o ham & t omat o 4. 5 0
Beef “c ec i n a”, c heese c ream & ro c ke t 4
Serran o ham 3. 5 0
Cantabric white belly tuna with roasted
peppers from El Bierzo 9
Choc olat e & oran ge b rown ie 3
Classic Spanish mixed green salad (v) 4.50
Span i sh c arameli sed ric e puddi n g 4 .5 0
St rawb erry soup wit h yogu rt 4 .5 0
If you require any dietary or allergen information, please ask a member of staff.
Please note our dishes may contain traces of nuts. A discretionary 12,5% service charge will be added to your bill. Prices include VAT.