Exclusive Sample Menus from Chef Cayetano Rangel from £95 per head   

Castellano

Inspired by the most traditional cuisine of Castilla y Leon,t his menu offers intense

flavours and a unique experience, taking the diner to a land full of folklore and

mediaeval traditions.

STARTERS

(All included)

-PIMIENTOS RELLENOS

Roasted piquillo peppers, stilled with a silky béchamel of hake loin and shrimps,

over creamy piquant sauce, watercress and cured cheese salad.

(spinach, sultanas and pine nut filling as vegan version)

-ENSALADA DE PERDIZ EN ESCABECHE

Slow cooked Partridge terrine in escabeche, with crunchy salad leaves and pickled

vegetables with P.X. vinaigrette.

(roasted vegetables terrine as vegan version)

-REVUELTO DE MORCILLA

Filo parcel with scramble duck egg, caramelised apple and Burgos Black pudding

filling, apple and rosemary cream.

(vegetable stew in tomato sauce as vegan version)

-LEMON,THYME AND CAVA SORBET

Topped with flamed meringue

MAINS

(to choose between)

-RABO DE TORO AL VINO TINTO

Slow cooked Ox Tail terrine Parcel, creamy spinach puree, grilled green

Asparagus,Marrow bone potato pave, red wine jus.

-COCHINILLO ASADO

The traditional suckling Pig from Castilla y leon roasted in his own, crispy skin and

soft meat, served with roasted potatoes, charred baby peppers and his own jus

-RODABALLO EN COSTRARoasted Halibut with Hazelnut and Almond crust, Sauted potatoes, red pepper

Pisto and slow roasted vegetables reduction.

(Roasted Harissa aubergine as vegan option)

DESSERT

(To choose between)

-TORRIJAS

French toast soaked in sweetened milk, orange and cinnamon.

Poached peaches,Seville orange stracciatella, Baileys and Vanilla sauce

-CHOCOLATE MOUSSE

Fluffy chocolate Millefeuille, caramelised banana and red fruit compote.

PRICE: £120.00 per person (minimum of 4 persons)

Mains and Dessert choices to be informed before the event day (at least 4 Days)

MENU DEL NORTE

My three courses menu, designed following the most popular recipes, from the

north of Spain, perfect for special or casual parties, it will fit perfectly in all kind of

occasions.Served in the centre of the table or individually plated

STARTERS

-PARRILLADA DE MARISCO (Seafood grill)

Grilled Octopus tentacle, brushed with spicy red pepper mojo sauce,Scallop au

gratin with white wine and tomato sauce(Galician stile),grilled shell on tiger prawns

with salsa verde, Salt and Pepper crispy squids with garlic mayo.

Or

-PARRILLADA DE VERDURAS

Charred leeks with Romesco sauce, courgette au gratin with white wine and tomato

sauce,grilled green Asparagus with salsa verde, crispy Artichokes with garlic mayo

MAINS

(to choose between)-CHULETON

Minimum 35 Days dry aged Galician or Basque fillet of beef, grilled and

accompanied by charred baby peppers, roasted potatoes and green peppercorn

sauce or garlic herb butter

-BACALAO AL PIL-PIL

Confited Cod loin in Olive Oil, garlic and chilli, served with emulsioned sauce,

roasted red peppers and potato fondant.

-BERENJENA RELLENA

Roasted aubergine filled with pisto (veg stew in tomato and basil sauce)topped with

truffle Mashed potato, caramelised onions and roasted vegetable reduction sauce.

DESERT

-TARTA LA VINYA

Baked cheese cake with red fruits compote and vanilla ice cream

-DARK CHOCOLATE AND SALTED CARAMEL TORTE

Honey comb and raspberry sorbet.

PRICE: £95.00 per person (minimum of 4 persons)

Choices to be communicated at least four Days before the event