À LA CARTE

Date: October 31, 2014

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This season’s PLATILLOS

 

 

 

Selection of olives                                                                                                  3 (v, gf)

marinated with lemon and herbs

 

Cream of parsnip and ginger                                                                                              8 (v, gf, km0)

walnuts and silver beets

 

Croquettes of Catalan-style spinach (with pine-nuts and sultanas) 4 un.                8 (v, gf, km0)

roasted garlic allioli

 

Persimmon, broccoli, Ganxet beans, red onion                                                       9 (v, gf)

sake lees and  miso, nori and  kale

 

Salad of celeri, kohlrabi, escarole, purslane, apple and pomegranate                                 9 (v, gf, km0)

quince and lemon vinaigrette

 

Buffalo-milk mozzarella, pumpkin and rocket                                                                   9.50 (gf, km0)

black olives and pickles

 

Beetroot carpaccio with sprouts and cavolo nero                                                   10 (v, gf, km0)

pistachio sauce and Val d’Aran mustard

 

Tacos dorados of potato and carnitas                                                                                 8 (v, gf)

guasacaca, tomato and coriander sauce, charred lime

 

Cabbage, cardoon and almond parcels                                                                               11 (v, gf, km0)

creamy lentils

 

Curry of Jerusalem artichokes, silver beets, romanesco and chickpeas                              10 (v, gf)

sticky rice

 

Roasted maitake mushroom                                                                                   10 (v, gf, km0)

leek cream, vegetable demi-glace

 

Autumn: sweet and purple potato, fennel, tempeh, king oyster mushroom                        12 (v, gf, km0)

chestnut cream and crunchy buckwheat

 

Trinxat (typical potato mash)           of espigall cabbage from Garraf                                             8 (v, gf, km0)

hot kimchi mayo and charred cherry tomatoes

 

Omelette of purslane and leeks                                                                               9 (gf, km0)

made with 3 free-range eggs

 

Surf and Turf black rice                                                                                          12 (v, gf)

chanterelles and Galician seaweed

 

Handmade organic tagliatelle                                                                                              12 (km0)

aubergines, horn of plenty mushrooms and cherry tomatoes

 

Our cheese selection (vegetable rennet option)                                                      12 (gfo, km0)

three local organic raw milk artisanal cheeses (150gr)

 

Bread with tomato                                                                                                  3 (v, km0)

Oleum Flumen oil of organic arbequina olive                                                                             gluten free 4 (v, gf)

 

 

 

v : vegan (vo : v optional)

gf : gluten-free (gfo : gf opcional)

km0 : local

 

 

Dear customer, our staff will be happy to help you choose the best dish related to any specific food

allergy or intolerance issue.

Some of the dishes may not be available during lunch hours.
Rasoterra is a vegetarian and vegan bistrot certified as 0 miles by Slow Food.
Many of our ingredients are local and/or organic. We either buy them directly from producers or grow them in our vegetable garden, which is only 10 miles away. Our daily bread is made with time and sour dough, and we filter water, a much more ecological option than mineral bottled water.

DESSERTS

Date: May 29, 2014

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DESSERTS
(all sugar free)

Crema catalana with saffron and orange blossom 6 (gf, km0 )

Rice pudding with pear jam and dried fruit crumble 6 (v, gf, km0 )

Date cake with orange zest syrup and vanilla ice-cream 6 (vo)

Bread and spicy wine with fresh sugar cane honey merengue 6 (km0 )

Avocado and cocoa cream with sweet autumn vegetables 6 (v, gf)

WITH THE DESSERTS

Bodegas Robles, Fino (palomino – Montilla Moriles) 4

Empordàlia, Sinols 2011 (muscat – Empordà) 4

Piedra Luenga, Pedro Ximénez (Montilla Moriles) 4

Domaine des Schistes, Rancio Sec [Slow Food presidium] 5
(grenache and macabeu – Côtes Catalanes)

Rasoterra is a vegetarian and vegan bistrot certified as 0 miles by Slow Food.
Many of our ingredients are local and/or organic. We either buy them directly from producers or grow them in our vegetable garden, which is only 10 miles away. Our daily bread is made with time and sour dough, and we filter water, a much more ecological option than mineral bottled water.