Casa Luciano

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Postres

:: Jamon de bellota (cured ham from free-range black Iberian pigs that roam oak forests along the border between Spain and Portugal, and eat only acorns)

:: Cured Iberian pork loin

:: Jamon iberico and strong sheep cheese

:: Iberian antipasto varied assortment.

:: Pâté de foie gras with pear and vanilla compote and sundried corn powder

:: Partridge pâté with rosemary oil

:: "Raf" tomatoes with royal olive oil (only during season)

:: Nuts and dried fruits salad with cheese, quince and sugar-cane honey vinaigrette sauce

:: Scarlett shrimp Carpaccio with salmon or trout caviar, rocket salad and lemon vinaigrette sauce

:: Salmorejo with quail eggs, duck ham and grapes (Salmorejo is a typical Andalusian thick cold soup made from tomatoes, bread, oil, garlic and vinegar)

:: Goat cheese log with topped with a caramelized balsamic reduction and accompanied by a garlic and mango sauce

:: Grilled white prawns from Huelva

:: Fennel cream with lobster raviolis

:: Cod fritters with saffron garlic sauce

:: Green asparagus tempura and soy mayonnaise

:: Boletus and parmesan risotto with truffle oil

:: Oxtail stuffed with foie, garnished with spicy bread toasts

:: Little bags filled with cheese cream and crab tails

:: Traditional home made tagliatelle and rabbit stew (minimum 2 people)

:: Migas with roasted bacon, chorizo sausage, black pudding and fresh fruits (minimum 2 people and needs to be ordered in advance)

:: Pipirrana or Rin Ran. Delicious traditional Andalusian mashed potato salad with sundried red peppers, olives and cod.

:: Olives Salad

:: Pickled partridge

:: Roast suckling pig (from 4 to 6 people, it needs to be ordered in advance)

:: Turbot with basil pil-pil sauce and fresh cockles

:: Hake with Scarlett shrimp souquet and potato foam

:: Cod with pickled cream and caramelized leeks

:: Tuna with Iberian pork chin and germinated vegetables salad

:: Beef sirloin in its honey flavour juices garnished with mashed potato and Jabugo ham

:: Entrecot with truffled wheat, foie and Oporto sauce

:: Barbecued T-bone cooked in our open logged fire

:: Duck magret with corn puree and red fruit jelly.

:: Iberian pig steak garnished with potato and brandy flavoured bacon millefeuille cake

:: Cochinilla confit with fresh pasta and mushrooms

:: Deer fillet with pumpkin cream sauce and honey and walnuts

:: Shoulder of lamb baked with a sauce of your juice

:: Greek yogourt foam with pineapple soup

:: Traditional torrija of pannettone with rosemary honey fragrances, accompanied by a white chocolate soup

:: Rice pudding textures with crispy cinnamon

:: Black and white chocolate button with kumquat ice cream

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