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    Menu

    Salads

     Goat Cheese, Granny Smith Apple, Walnuts and Pedro Ximénez Reduction   9.5 €

     Mango and Ham of Duck, Hazelnuts and Balsamic Vinegar of Modena…14 €

     Roast Chicken, Green Asparagus, Parmigiano Cheese and Herbs Dressing   9.5 €

     Roast Beef, Walnuts and Wholegrain Mustard Vinaigrette   12 €

     Greek Feta Cheese, Tunisian Dates, Cherries Tomatoes and Yogourth Dressing…11 €

     Baby Broad Beans, Onion Sweetened to the Orange and Pistachios   14 €

    Starters

    Soup of the Week   6 €

    Cured Manchego Cheese 100% Raw Sheep Milk   9 €

    Accorn-fed Iberian Pork Carpaccio dressed with AOVE “Arbequina”  –buttery,…/…

    …/…fruity and very mild in flavour­ and “Payoya” Goat Cheese Shavings  11€

    Octopus to the Coal Grill   19 €

    –Octopus Backed as a Galician Style Finished to the Coal Grill with Potatoes, la Vera Paprika and Maldon Salt–

    Flower Eggs alla Carbonara   12 €

    –Free Range Poached Eggs Covered with the Classic Sauce based on Bacon, Cream and Parmigiano–

    Free-Range Scrambled Eggs with Smoked Salmon and Prawns   11 €

    Maite’s Croquets (from Beef, Chicken and Pork stew –6 units)   8 €

    “Provoleta” (Italian Provolone Cheese) with Herbs and Boletus Edulis   8 €

    Langoustine Casserole with Ham –8 units–   18 €

    Fish

    Norwegian Salmon Suprême in Cockles Sauce   19 €

    Suprême of Wild Turbot from Mediterranean Sea Grilled and with a Shallots and Capers Dressing on the Top   23 €

    Filets of Grilled Sea Bream with Almonds and Cured Ham Shavings   16 €

    Filets of Grilled Sea Bass in Orange Sauce or with Truffle Oil   18 €

    Meats

    Iberian Pork Sirloin with Boletus Edulis Mushrooms Cream and a Timbale of Rice   15 €

    Beef Filet Steak with Caramelized Wholegrain Mustard   27 €

    Burger Made with 100% Fillet Steak Beef with Goose Foie Grass and Caramelized Onion   24 €

    Duck Leg Preserve – Confit – with Apple and Berries Sauce   17 €

    Steak Tartare   31 €

    Meats From the Coal Grill

    Beef Filet Steak   27 €

    Veal Entrecôte from The Pyrenees –aprox. 350 gr. boneless–   21 €

    Pluma Ibérica de Bellota   18 €

    –a delicious cut of acorn-fed  iberian pork from the shoulder of the loin where there is more marbled and tasty–

    Leg of Free-Range Chicken   9 €

    You can also order with:

    Green Pepper, Roquefort or Maître d’Hôtel (lemon and garlic-herb butter)   3 €

    Wedges Potatoes, Backed Potato or Backed Potato au Gratin with Aioli    3 €

    All mains courses are accompanied with vegetables of the day                                                                  VAT 10% included

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