e l W i l l y
l u n c h m e n u
spring
Starter
48
Y
SOUP
-GAZPACHO ANDALUZ “TADITIONAL SPANISH COLD TOMATO SOUP WITH TOPPINGS”
-“GREEN PEA SOUP WITH A RICOTTA, MUSHROOMS AND CITRUS ZEST RAVIOLI”
-TRADITIONAL FISHERMAN´S SOUP.
SALADS
-“SPRING VEPRING VEGETABLE SALAD OF LEAVES AND CONTRASTS”
-GRILLED EGGPLANT, TOMATO, MOZZARELLA AND OLIVES WITH BASIL, SUNDRIED TOMATO PESTO.
-“CHICKPEA, CUCUMBER, TOMATO, MINT AND CUMIN WITH FETA CHEESE”
Main
58
Y
HOMEMADE BURGERS
(CHOICE OF HOUSE FRENCH FRIES OR GARDEN SALAD):
-BARCELONA IN THE SPRING STYLE…,BRIE CHEESE ,BACON, ONIONS, FRESH SPINACH AND PINE NUTS.
-MADRID STYLE.. MANCHEGO, SEMI DRIED TOMATOES ,GARLIC AND PARSLEY SAUTÉ MUSHROOMS AND WATERCRESS.
BURRITO
-MEXICAN CHICKEN BURRITO WITH GUACAMOLE AND NACHOS.
-MEXICAN
GRILLED BEEF BURRITO WITH BEAN STEW,SOUR CREAM AND NACHOS
EGG
-“HUEVOS FRITOS CON CHORIZO” “DEEP FRIED EGGS WITH CHORIZO”
RICE
-CUTTLEFISH RISOTTO WITH PARMESAN AND GRILLED SNAPPER.
-ASPARAGUS AND GREEN LEAVES RISOTTO, TOMATO PESTO AND GORGONZOLA.
PASTA
-“VEGETARIAN LASAGNA WITH PUMPKIN SAUCE”
- CHOICE OF PENNE OR SPAGUETTI AND SAUCE:
.CARBONARA.
-BEEF RAGOUT, PARMESAN, ARUGULA AND SOFT POACHED EGG.
CURRY AND STEW
-“GOAN SHRIMP CURRY SERVED WITH STEAMED RICE”
-“TRADITIONAL SPANISH BEEF RAGOUT SERVED WITH STEAMED RICE”
-TRADITIONAL SPANISH LENTIL STEW WITH HOMEMADE CHORIZO.
Dessert
38
Y
-CATALAN
CREAM.
-TORRIJA
-CHEESECAKE
-CHOCOLATE CAKE.
-SEASON
FRESH FRUITS.
-ASSORTED
ICE CREAMS.