À LA CARTE

Date: October 31, 2014

posted by Rasoterra / Comments: No Comments / Tags: There is no tags

This season’s PLATILLOS

 

 

 

Our bravas potatoes                                                                                                6 (v, gf, km0)

hot tomato sauce, vegan allioli, red onion and chive

 

Parsnip chips                                                                                                                       6 (vo, gf)

sugarcane honey and goat cheese

 

Smoked red pepper and tofu dip                                                                            7 (v, gfo)

spring onion, toasted bread

 

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

roasted garlic allioli

 

Ajoblanco (typical andalusian cold soup)                                                               6 (v, gf, km0)

black garlic, peaches, flowers

 

Cherry gazpacho                                                                                                   6 (v, gf, km)

almond cream, star anise cracker

 

Green leaf salad, marinated carrots, sauteed chickpeas                                                       8 (v, gf, km0)

ginger vinaigrette

 

Catalan buffalo mozzarella                                                                                    9 (gf, km0)

rocket cream, caper crisps, confit lemon

 

Fennel carpaccio, green peas,          coriander flowers                                                       8.50 (v, gf, km0)

lime zest, coriander oil

 

Tacos of corn flour with cream of black beans and huitlacoche                            7.50 (v, gf)

avocados from Granada, red onion and grilled lime

 

Basil kasucake                                                                                                        8 (v, gf)

red tomato coulis

 

Tempeh and aubergine skewers                                                                              8.50 (v, gf)

white miso sauce and fresh bouquet

 

Summer trinxat (typical potato mash)                                                                                 8 (v, gf, km0)

hot kimchi mayo and charred cherry tomatoes

 

Baked aubergine with organic egg                                                                           8 (gf, km0)

tomato chutney, Reus hazelnut pesto

 

 

Risotto of Delta rice, pumpkin and sage                                                                  10 (gf)

saffron sauce and Gran Kinara cheese

 

Baked maitake mushrooms                                                                                    10  (v, gf, km0)

courgette purée, tomato concasse, garlic, parsley

 

Hand made organic tagliatelle                                                                                            14 (km0)

lemon butter, blanched asparagus, Bronte pistachos

 

Our cheese selection                                                                                                          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

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.