Manzanil Forum Granada

Hand-carved slices of acorn-fed Ibérico cured ham (Sanchez Romero Carvajal. 5J)

Duo of hand-made cheeses (from Sanzueña and Montefrio)

"Per Sé" label Riofrio caviar (10 grams)

Foie Gras Bonbon with caramelised apple filling and a Pedro Ximénez glaze

Smoked salmon and vegetable sushi with a pil-pil soy sauce

Truffle and prawn terrine with tartare sauce

Marinated red mullet with Kumato tomato tartare and seaweed salad

Bay of Biscay anchovies in olive oil, with finely chopped shallots and dressed tomatoes

Fried free-range eggs served with Riofrio organic caviar and fine-cut chips

Grilled seasonal vegetables with a ginger vinaigrette

Fried Camembert

Aromatic Thai rice with razor clams and "ñora" red pepper oil

Scrambled eggs with wakame seaweed, tender garlic shoots, Serrano air-cured ham powder and a coulis of red peppers

Taglioline with a vegetable sauce and veal-filled chicory

Manzanil Forum salad (lettuce, walnuts, apple, croutons, Kumato tomatoes, Pedro Ximénez and mascarpone mousse)

Roulade of cream cheese with chopped almonds and duck ham, seasoned with garlic oil and served with mandarin chutney

Lettuce hearts and surimi eels in garlic

Roasted pepper salad with parmesan shavings and garlic mayonnaise

Chicken consommé with egg yolk and ground almonds, seasoned with saffron and served with garnish

Onion soup with egg and Idiazabal cheese tulip

Manzanil’s own Castilian soup (coddled egg, ham stock, wild asparagus, croutons and peppers)

King prawn and monkfish consommé

Capuccino of ceps with foie gras and a basil mousse

Loin of monkfish with carpaccio of bacon, served with a matelote sauce and spring onions cooked in brandy

Rolled fillets of sea bream stuffed with prawn piperade, in a vermouth sauce

Loin of cod with surimi eels in garlic, served with vegetables

Grilled Imperial sea bass served on a bed of white asparagus and a coulis of leeks seasoned with saffron and dill

Garlic hake served with octopus pieces

Veal entrecôte chasseur (approx. 400 g)

Beef entrecôte with roasted Padrón peppers (approx. 400 g)

Sirloin of beef (approx. 220 g)

Shoulder of lamb (approx. 500 g)

Cutlets of suckling lamb served with home-made breadcrumbs and engañifa garnish (6 cutlets)

Veal sirloin with crispy topping of Serrano air-cured ham (approx. 220 g)

Confit of partridge served with two textures of vegetables and a charcutière sauce

Duck magret with citrus reduction

Herbed loin of lamb wrapped in Savoy cabbage leaves

Pork sirloin stuffed with Jabugo ham pâté and served with a green apple and onion chutney

Muesli of Ibérico pork cheeks served with a dried apricot sauce

Tarta de zanahoria con glaseado de chocolate

Cilindros de chocolate rellenos de stracciatella

Dama blanca (helado de vainilla, chantilly, sabayón al moscatel y chocolate caliente)

Canelones de chocolate blanco relleno de tiramisú

Teja encaje de almendra, helado de ron y mango

Piña natural en cointreau y mousse de queso mascarpone

Pedro Ximénez (Jerez dulce)

Tres Leones (Moscate de Alejandria)

Aranzada Dulce (Sierra Tejeda Alhama)

CENTREPIECE:
Platter of "recebo" iberian cured ham

Swordfish with sautéed onions

Pork sirloin medalions in vintage sherry sauce
(Served with garnish))

Manzanil's own tiramisu

Luis Cañas Rioja crianza red wine
Lanjarón Mineral water
Beer
Soft drinks

Coffee

CENTREPIECE:
Platter of "recebo" iberian cured ham

Confit of cod served of a bed of spanish ratatouille drizzled with black olive oil

Stuffed pork loin cooked in its own juices
(Servid with garnish)

Chocolate shavings with orange ice cream

Luis Cañas Rioja crianza red wine
Lanjarón Mineral water
Beer
Soft drinks

Coffee

CENTREPIECE:
Platter of "recebo" iberian cured ham
Cod fritters

Garlic hake served with octopus pieces

Charcoal-roast veal entrecôt
(Served with garnish)

Carrot cake with a chocolate glaze

Conde se San Cristobal Rioja crianza red wine
Lanjarón Mineral water
Beer
Soft drinks

Coffee

CENTREPIECE:
Platter of "recebo" iberian cured ham
Duo of hand-made cheeses (From Sanzueña and Montefrio)
Bay of biscay anchovies in olive oil with finely chopped shallots and dressed tomatoes

King prawn and monkfish consomé

Charcoal-roast veal loin
(Served with garnish)

Home-made sponge with chocolate ice cream

Emilio Moro crianza red wine
Lanjarón Mineral water
Beer
Soft drinks

Coffee

Breaded chicken breast
(Served with croquettes and chips)

Ice cream

Mineral water
Soft drinks

Milhojas de queso de cabra con mango, pera, mezclum y mostaza dulce

Bacalao confitado sobre lecho de minipisto y aceite de aceitunas negras

Medallones de solomillo de cerdo en salsa de frutos secos (Con guarnición)

Tiramisú Manzanil

Café

Cava

Tarta 1ª comunión

Tinto Montecillo Rioja crianza
Agua mineral Lanjarón
Cerveza y refrescos

Corazones de lechuga con salpicón de pulpo y vinagreta de cava

Taco de pez espada con cebolla caída y brunoise de pimientos

Presa ibérica confitada en salsa de finas hierbas (Con guarnición)

Migas de chocolate con helado de naranja

Café

Cava

Tarta 1ª comunión

Tinto Vina Monty Rioja crianza
Agua mineral Lanjarón
Cerveza y refrescos

Centro de mesa
Surtido de quesos afinados
Timbal de tartar de fresas, aguacate, corona de langostinos salteados y salsa de yogurt
Croquetas de la casa

Salmón en salsa Coumberlan

Carrillada de cerdo estofada en su jugo (Con guarnición)

Hojaldre dulce con ensalada de frutas, miel de caña y nata al azafrán

Café

Cava

Tarta 1ª comunión

Tinto Vina Alberdi crianza
Agua mineral Lanjarón
Cerveza y refrescos

Centro de mesa
Paletilla ibérica de Jabugo S.R.C. 5J
Surtido de quesos afinados
Anchoas del cantábrico en aceite de oliva, con chalota picada y base de tomate aliñado
Buñuelos de bacalao

Salmorejo con su picada

Entrecotte de ternera al horno de carbón (Con guarnición)

Semifrío de turrón con varita de chocolate y coulis de frutos rojos

Café

Cava

Tarta 1ª comunión

Tinto Protos Ribera del Duero
Agua mineral Lanjarón
Cerveza y refrescos

Pechuga de pollo empanada
(Con croquetas y patatas fritas)

Helado

Agua mineral
Refrescos