English
Hotel Castellar’s culinary style is a perfect balance between originality and tradition. Within the menus of our restaurant ‘La Finca’ you will find elegance, finesse and above all, flavour. You will appreciate our chef’s passion for using raw materials that have been sourced from local suppliers who provide quality that is second to none.
Menu 1
Appetizers:
An Assortment of Ibérican Ham on Tomato Toasted Bread, Manchego Cheese, Shot Glasses of Chilled Salmorejo, Crêpes Stuffed with Chicken, Rocket and Chives, Crunchy Black Pudding, Cheese and Leeks in Puff Pastry, Deep Fried Cubes of Rock Salmon Andalucian Style, Spring Rolls with Sweet and Sour Dipping Sauce.
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First Course:
Filo Pastry Parcels of Langoustine, Leek and Brie, with Red Pepper Coulis and a Lemon Sorbet.
Main Course:
Medallions of Pork Loin in a Rich Pedro Ximénez Sauce or Sea Bass Garnished with Baby Vegetables.
Dessert:
Flan de Queso – a thick cream cheese custard with homemade caramel served on a Strawberry Coulis.
Wines:
Red Wine – ‘Azpilicueta’ Crianza D.O. Rioja
White Wine – Marqués de Riscal Verdejo, D.O. Rueda
Cava
70.00 €/ per person
Menu 2
Appetizers:
Iberian Pork Loin on Pan Tumaca, Ibérican Ham on Pan Tumaca, Mushrooms in Puff Pastry, Chicken Crêpes with Rocket and Onion, Croquettes with Bacon and Emmental, Chistorra – Fried Cured Sausage from Navarra, Buffalo Mozzarella with Tomato Gratin, Black Pudding from Burgos in Filo Pastry.
First Course:
Grilled Green Asparagus with Onion Confit and a Gratinée of French Goat’s Cheese.
Main Course:
Medallions of Pork Tenderloin on a bed of Foie Gras, Confit of Onion with a Brandy and Thyme Sauce served with Crunchy Potatoes.
Dessert:
Warm Chocolate Bombe with Vanilla Ice Cream.
Wines:
Vino Tinto – Azpilicueta Crianza D.O. Rioja Vino.
Vino Blanco – Viña Sol D.O. Penedès.
Cava.
80.00 €/ per person
Menu 3
Appetizers:
Carpaccio of Beef Sirloin on Toasted Bread with Parmesan and Rocket with a Mustard Glaze, Roasted Capsicum Tartlets with Tuna, Chicken Crêpes, Watercress and Spring Onion, Small Kebabs of Cherry Tomato and Buffalo Mozzarella with a Balsamic Vinegar and Basil Dressing, Spring Rolls with a Sweet and Sour Sauce, Small Hamburgers on Toasted Yuca Bread, Bacon and Emmental Croquettes, Burgos Black Pudding in Filo Pastry.
First Course:
A Salad of Spinach, Rocket and Parmesan with Prawns.
Main Course:
Beef Sirloin a la Broche with a Foie Gras Sauce and Creamed Potatoes.
Dessert:
Apple Pie.
Wines:
Vino Tinto – Azpilicueta Crianza D.O. Rioja Vino.
Vino Blanco – Viña Sol D.O. Penedès.
Cava.
94.00 €/ per person
Menu 4
Appetizers:
Bellota Ham with Pan Tumaca, Salmon, Avocado and Mozzarella Canapés with a Mustard and Honey Sauce, Tuna Crêpes with Onion and Lettuce, Crostini of Egg, Prawns and Crispy Bacon with Marie Rose Sauce, Picatoste of Fried Cured Sausage (Chistorra) with a Fried Quail’s Egg, Puff Pastry Stuffed with Onion Confit, Gratinée of Goat’s Cheese, Chicken Burritos with Melted Camembert, Burgos Black Pudding in Filo Pastry.
First Course:
Wild Mushroom Lasagne, Gratinée of Shallot and Foie Gras with a Pedro Ximénez Reduction.
Main Course:
Ragout of Prawns and Monkfish with Salsa Americana served with Aromatic Rice.
Dessert:
Lemon Tart with Italian Meringue.
Wines:
Vino Blanco – Marqués de Riscal Verdejo. D.O. Rueda.
Vino Tinto – Viña Alcorta Crianza. D.O. Rioja.
Cava.
98.00 €/ per person
Children’s Menu
Starters:
Iberican Ham on Tomato Crostini, Diced Chicken, Potato Omelette, Bacon and Parmesan Croquettes.
First Course:
Breaded Veal Escalope with Fries.
Dessert:
Ice Cream.
Drinks:
Mineral Water, Soft Drinks, Fruit Juices.