Restaurante Viridiana (Carta)

Starters

“A la llauna” style snails, with herbs from the Pyrenees and salicornia (seaweed) alioli

Chestnut “ajoblanco”, traditional southern cold soup, with roasted chestnut and “jamón ibérico”

Strawberry gazpacho, cold soup with a sweet twist, with marinated herrings from the Baltic sea.

“La Sagra” lentils, stewed with mild curry and garnished with red prawns and a hint of “sobrasada” (Traditional pork sausage from Mallorca)

Foie mi-cuit, barely smoked, on vanilla brioche and served with classic chutney and a glass of Sauternes

Pan fried free range eggs, with porcini and foie mousse an fresh grated truffle

Fish

Fried hake, roman style, with chickpea flour served with new potatoes and green mojo (coriander sauce)

Scarlet prawn tails, from Huelva, with acorn feed iberic pork dewlap, roasted sweet potato and romescu (grilled vegetables and hazelnut sauce)

Meats

Dry aged grilled sirloin steak, with anchovies, new potatoes and our chipotle and bourbon barbecue sauce

Bresse squab, barely grilled breasts and confit of thigs and wings. With grilled cherries, and caramelised shallots

Sauternes guinea fowl stew canelonni, with some foie, gratinated with the best Parmiggiano.

Ox tail (is almost allways cow) meatballs, with mole poblano and served with mexican green rice

Wild boar loin, milanese style, with cherry pisto (sort of ratatuille) and saffron cuscus

Desserts

Abraham house made sorbets and icecreams, served with booze (if you wish)

Mascarpone and Arzúa cheesecake, with rhubarb jam and “dulce de leche” ice cream

Abraham’s way Tiramisú with Pedro Ximenez sweet herry

Creamy rice pudding, with coconut and goat milk, and gratted bitter chocolate

“Shared passion” Sort of passion fruit and lime mousse

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