{"id":4066,"date":"2021-06-14T10:22:24","date_gmt":"2021-06-14T10:22:24","guid":{"rendered":"https:\/\/www.lacartadigital.online\/?page_id=4066"},"modified":"2022-07-05T14:49:44","modified_gmt":"2022-07-05T14:49:44","slug":"casbah-ingles_noche","status":"publish","type":"page","link":"https:\/\/www.lacartadigital.online\/index.php\/casbah-ingles_noche\/","title":{"rendered":"casbah-ingles_noche"},"content":{"rendered":"\t\t\t\t
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\n\t\t\t\t\t\t\tOur menu\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t
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  1. Our breakfast<\/a>
  2. Our Wines<\/a>
  3. Our Cocktails and Drinks<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\n\n\n
    \n
    Return to start menu<\/a><\/div>\n<\/div>\n\n\n\n

    Our proposal \u2026 a combination of product, tradition, creativity, technique and passion for cooking..<\/p>Martina Cacheiro Alonso<\/strong>, Chef<\/cite><\/blockquote>\n\n\n\n

    <\/div>\n\n\n\n

    Our breakfast<\/h3><\/div><\/div>
    Go to breakfast menu<\/span><\/span><\/a><\/div><\/div><\/div><\/div><\/div>\n\n\n\n
    <\/div>\n\n\n\n

    Our Wines<\/h3><\/div><\/div>
    Go to our wines<\/span><\/span><\/a><\/div><\/div><\/div><\/div><\/div>\n\n\n\n
    <\/div>\n\n\n\n

    Our Cocktails and Drinks<\/h3><\/div><\/div>
    Go to our cocktails and drinks<\/span><\/span><\/a><\/div><\/div><\/div><\/div><\/div>\n\n\n\n
    <\/div>\n\n\n\n

    Starters<\/strong><\/h2>\n\n\n\n
    \n

    Freshly carved 100% bellota Iberian cured ham, 5 Jotas, D.O. Huelva<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    38<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Octopus croquettes with black olive mayonnaise<\/strong><\/h4>
    <\/div><\/div><\/div>
    17<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Prawns saut\u00e9ed with corn and panic bread crumbs accompanied by Kimchi sauce<\/strong><\/h4>
    <\/div><\/div><\/div>
    19<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Steak tartar with Galician beef tenderloin, and tartar sauce<\/strong><\/h4>
    <\/div><\/div><\/div>
    27<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Broken egg with truffle oil, mushrooms and iberian cured ham<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    21<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Roasted Scallops, smoked meat, creamy parsnip and green apple<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    23<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Seasonal vegetable stir-fry <\/strong><\/h4>
    <\/div><\/div><\/div>
    19<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Duck foie gras shavings on Craft dough, apple and Oporto sauce<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    24<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Cantabrian anchovie fillets, with butter and crispy brioche<\/strong><\/strong><\/h4>
    Price per unit<\/div><\/div><\/div>
    6<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Beef carpaccio, duck foie gras, parmesan and pinions<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    28<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Cod brandade with onion jam<\/strong><\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    23<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Octopus in salad with roasted pepper and pickles<\/strong><\/strong><\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    27<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Homemade marinade mussels with carrot and cauliflower<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    22<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n<\/div>\n\n\n\n

    Pasta<\/strong><\/h2>\n\n\n\n
    \n

    Oxtail ravioli, creamy Manchego cheese, wild mushrooms and truffle<\/h4>
    <\/div><\/div><\/div>
    35<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Scampi Gyozas, with sea urchin creamy and crispy guanciale<\/h4>
    <\/div><\/div><\/div>
    33<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n<\/div>\n\n\n\n

    Fish<\/strong><\/h2>\n\n\n\n
    \n

    Marinated Salmon, seasoned apple, cheese and vanilla<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    27<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Red Prawn tartar from Formentera, and pistachio soup white garlic<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    32<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Grilled octopus, potatoes and Romesco sauce<\/strong><\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    30<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Grilled squid, potatoe cream and sauteed vegetable<\/strong><\/strong><\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    34<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Cod, cauliflower, tomato confit and black olives<\/strong><\/strong><\/strong><\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    35<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Fish of the day, pumpkin cream, and green beans<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    p.s.m.<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Fish of the day, stir-fried vegetables and pesto sauce<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    p.s.m.<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n<\/div>\n\n\n\n

    Meats<\/strong><\/h2>\n\n\n\n
    \n

    2, 1\/4 lb grilled Galician Steak with roasted potatoes<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    80<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Galician sirloin with duck foie gras, potatoes and red wine sauce<\/strong><\/h4>
    <\/div><\/div><\/div>
    35<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Slow-roasted lamb shoulder with its own juice, sweet potato gnocchi and spinach<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    39<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Duck breast, spiced cous cous with apple<\/strong><\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    31<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Suckling Pig crunchy ingot, potato, cabbage and dates<\/strong><\/h4>
    <\/div><\/div><\/div>
    35<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n<\/div>\n\n\n\n
    \n\n\n\n

    Our homemade desserts<\/strong><\/h2>\n\n\n\n
    \n

    Hazelnut coulant, coffee ice cream and white chocolate<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    12<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Caramelized brioche \u00abtorrija\u00bb, coconut soup and pineapple ice cream<\/strong><\/h4>
    <\/div><\/div><\/div>
    12<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Freshly baked lemon tart<\/strong><\/h4>
    <\/div><\/div><\/div>
    12<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Orange cream pu pastry with chocolate ice cream and chocolate sauce<\/strong><\/h4>
    <\/div><\/div><\/div>
    12<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Chocolate bonet<\/strong><\/h4>
    <\/div><\/div><\/div>
    12<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Lina\u00b4s flao, Ibizan cheesecake, baked apple ice cream with Ibizan herbs<\/strong><\/h4>
    <\/div><\/div><\/div>
    12<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    Catalan cream of roasted sweet potato and goat cheese ice cream<\/strong><\/strong><\/h4>
    <\/div><\/div><\/div>
    12<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n\n\n\n

    A walk in the woods<\/strong><\/h4>
    <\/div><\/div><\/div>
    15<\/span><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/div><\/div><\/div>\n<\/div>\n\n\n\n

    Establishment with available allergy information
    and food intolerances. Request information from our staff.<\/p>\n\n\n\n

    <\/figure>\n\n\n\n

    Contact<\/strong><\/h2>\n\n\n\n