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La Vina - Liverpool菜單的最後更新時間:2022-02-01。
Fresh griddled bread brushed with roasted garlic oil & served with alioli
Fresh griddled bread topped with freshly grated vine-ripened tomatoes, extra virgin olive oil & a pinch of smoked sea salt
Fresh griddled bread served with a dipping oil & sherry balsamic reduction / £3.50
Simply seasoned Spanish Marcona almonds
Cheese from La Mancha made from sheep's milk & aged for six months, served with quince jam
Semi-cured birch wood smoked cheese from Galicia, served with quince jam
Pickled white anchovies drizzled with extra virgin olive oil & smoked sea salt
Pata Negra Ibérico jamón, matured for a minimum of 36 months, with a sweet, rich & nutty flavour
Simply the best cured chorizo with a sweet & nutty flavour
Lightly spiced cured sausage with peppercorns
selection of our charcuteria, cheese & olives
King prawns in garlic, chilli & olive oil
Alhambra reserva beer battered fish with alioli & lemon
Baby squid dusted in seasoned flour & served with alioli
Spanish fish selection of ventresca tuna, pulpo, boquerones, smoked sardine & cured anchovies
Spanish black pudding on charred piquillo peppers topped with a pan-fried quail egg & a sherry balsamic reduction
Chicken breast wrapped in serrano & stuffed with piquillo pepper, San Simón & a gordal olive & lemon dressing
Chorizo sautéed in garlic, thyme & honey
Roasted pork & beef meatballs in a traditional sofrito tomato sauce
Sherry-braised pork cheeks with crispy potatoes & shallots
Spanish cured beef croquetas with piquillo purée
Chicken croquetas with alioli
Butternut, red onion, piquillo, charred Tenderstem & goat's cheese salad
Pimenton roasted cauliflower with Spanish almonds, raisins & sherry vinaigrette
Roasted chestnut mushrooms with garlic, thyme & crispy shallots
Triple-cooked patatas bravas with spicy sofrito sauce & alioli
Triple-cooked patatas with Spanish white truffle oil, rosemary & manchego
Spanish green peppers cooked in extra virgin olive oil & smoked sea salt
Spanish caramelised onion & potato omelette
Our new speciality seafood dishes are freshly made to order and served tapas-style to your table when they are ready
Large prawns with a distinct red colour & firm meat similar to lobster. Pan-fried with smoked sea salt & served simply with lemon
Octopus leg pan-fried with olive oil, garlic, chilli, lemon & smoked sea salt on piquillo purée
All of our speciality Ibérico beef & pork cuts are served with caramelised shallot, slow-roasted vine-ripened tomato, roasted garlic chestnut mushrooms & a salsa verde de ajo
A traditional Spanish cut, Txuletón, as it's known in the Basque Country. A thick loin on the bone, ideal for 2 people sharing. We recommend this special cut is served medium – allow 20 minutes to cook
The sirloin is a juicy cut from the loin with a crispy layer of fat. Best served medium
Flank is from the belly of the cow & is a lean & flavourful cut. Best served rare to medium rare
This fantastic cut from the loin next to the neck has substantial fat marbling, resulting in succulent & juicy meat. Best served medium to rare
The most tender of cuts with exceptional texture & flavour. Cuts like incredible fillet steak & is best served medium rare