Leña alergenos 22junio EN · 1.3kg charcoal-grilled young beef tomahawk steak 70 some fish...
Transcript of Leña alergenos 22junio EN · 1.3kg charcoal-grilled young beef tomahawk steak 70 some fish...
CHARCOAL-GRILLED MÁLAGA AVOCADOCHARCOAL-GRILLED MÁLAGA AVOCADO, PESTO OF TENDER CORIANDER AND COCKTAIL SALAD WITH FETA CHEESE
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VEGETABLESTARTERS
BABA GANOUSHCHARCOAL-GRILLED AUBERGINE POUNDED WITH EXTRA VIRGIN OLIVE OIL AND PITTA BREAD
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CHARCOAL-GRILLED ROAST BIMICHARCOAL-GRILLED ROASTED BIMI (THE WORLD’S HEALTHIEST VEGETABLE) WITH ROMESCO SAUCE
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SMOKED BURRATA CAPRESECAPRESE SALAD OF SMOKED BURRATA, DRIED AND FRESH TOMATOES, BASIL AND PINE KERNELS
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POTATO CHIPSPOTATO CHIPS FRIED IN EXTRA VIRGIN OLIVE OIL, WITH A SOUR CREAM DIP
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TRADITIONAL CAESAR SALAD WITH OLD BEEFTRADITIONAL CAESAR SALAD WITH SHAVINGS OF OLD BEEF COPPA
WITH ANCHOVIES, PARMESAN CHEESE AND CROUTONS16
PRECIOS EN € / I.V.A. INCLUIDO
CHIMICHURRI VEGETABLESCHARCOAL-GRILLED-ROASTED CORN ON THE COB, FIELD PEAS AND KENYA BEANS
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CHARCOAL-GRILLED EDAMAME CHARCOAL-ROASTED SOY BEANS WITH SALT OR SPICY LEMON SAUCE
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GRILLEDSTARTERS I
PRECIOS EN € / I.V.A. INCLUIDO
ROAST CHICKEN CROQUETTESA ROAST CHICKEN IN CROQUETTE FORM, SMOOTH BÉCHAMEL WITH SPICES
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RATATOUILLE PASTY WITH EGGLEÑA-STYLE RATATOUILLE PASTY WITH FRIED QUAIL’S EGG
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CHICKEN PASTYLEÑA-STYLE SPICED BUTTER CHICKEN PASTY WITH CHEDDAR CHEESE
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LEÑA SHAWARMACHICKEN LEGS AND THIGHS WITH RAS EL HANOUT, ROLLED UP HOW WE IMAGINE A KEBAB,
WITH FRESH TOMATO, CHEESE IN BRINE AND YOGURT SAUCE
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CHARCOAL-GRILLED BLOOD SAUSAGECHARCOAL-GRILLED BURGOS BLOOD SAUSAGE AND GREEN APPLE PURÉE
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SMOKED BRISKET PRETZELSLOW-SMOKED BRISKET, TARTARE SAUCE, CUCUMBER AND PICKLED ONION
CHARCOAL-GRILLED SOBRASADA SAUSAGECHARCOAL-GRILLED BLACK PIG MALLORCA SOBRASADA SAUSAGE WITH FLOWER HONEY
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LAMB KEBABCHARCOAL-GRILLED TURKISH LAMB KEBAB, YOGURT SAUCE AND PITTA BREAD
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FRIED CHICKEN OYSTERSTHE SWEETEST PART OF THE CHICKEN, FRIED WITH A HINT OF LEMON
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GRILLEDSTARTERS II
CHICKEN SKEWERSCHICKEN THIGH SKEWER
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YAKIPINCHO SKEWER OF LEMON CHICKEN WINGS
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YAKIPINCHO MEATBALLCHICKEN THIGH MEATBALL CHARCOAL-GRILLED WITH A TARE SAUCE GLAZE
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YAKIPINCHO CHIKEN OYSTER
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YAKIPINCHO CHICKEN BREAST AND GREEN PESTO SAUCE
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PRECIOS EN € / I.V.A. INCLUIDO
CARPACCIO OF CURED OLD BEEFSLICES OF CURED OLD BEEF LOIN, BLACK TRUFFLE SAUCE AND PARMESAN CHEESE
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FOIE-GRAS FOR SPREADING WITHDRESSED TENDER GARLIC
LIKE AN APPLE STUFFED WITH FOIE-GRAS, WITH YOUNG GARLIC AND A LEMON DRESSING14
VEAL SWEETBREADSLIGHTLY CHARGRILLED SLICES OF VEAL SWEETBREAD WITH LEMON, LIKE MY FATHER USED TO MAKE
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STEAK TARTARE WITH ROASTPINEAPPLE PURÉE
TRADITIONAL STEAK TARTARE, PURÉE OF SLOW-ROAST PINEAPPLE AND BEEF CRUNCH
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MY MOTHER’S ROAST BEEF-STYLE IBÉRICO PORKROAST BEEF-STYLE IBÉRICO PORK SHAVINGS AND SHREDDED ONION ON A CRUNCHY BASE
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2 units
2 units
2 units
2 units
2 units
ALSO KNOWN AS TORIPINCHO, A WORD BROUGHT TO THE SPANISH LEXICON
BY DANI GARCÍA. IT’S OUR HISPANO-JAPANESE TAKE ON
TRADITIONAL YAKITORI. CONSISTING OF DIFFERENT PIECE OF CHICKEN
DRESSED, TENDERISEDAND COOKED OVER
BINCHOTAN CHARCOAL.
TRADITIONAL YAKITORI. CONSISTING OF DIFFERENT PIECE OF CHICKEN
DRESSED, TENDERISEDAND COOKED OVER
BINCHOTAN CHARCOAL.
YAKIPINCHOSKEWER OF LEMON CHICKEN WINGS
YAKIPINCHO CHICKEN BREAST AND GREEN PESTO SAUCE
YAKIPINCHO
YAKIPINCHO SKEWEROF CHICKEN THIGH
YAKIPINCHO MEATBALL
THEFIRE’S
ALWAYSLIT HERE
PRODUCT, TECHNIQUE, VERSATILITY AND PASSION. WHEN COMBINED, THEY
MAKES A BEAUTIFUL BLAZE ANDCREATE THE FINEST EMBERS IN
MARBELLA AND THE WORLD.
WE LOVE PLAYING WITH FIRE.SO WE’RE HERE TO
LIGHT THINGS UP!
CHARCOAL-GRILLED SHOULDER OF IBÉRICO PORKSHOULDER OF IBÉRICO PORK 100% CHARCOAL-GRILLED
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CHARCOAL-GRILLED TOP LOIN OF IBÉRICO PORKTOP LOIN OF IBÉRICO PORK 100% MARINATED IN KOJI AND CHARCOAL-GRILLED
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DANI GARCÍA’S SUNDAY CHICKENINDIVIDUAL POUSSIN, CHARCOAL-GRILLED AND VERY JUICY
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PRECIOS EN € / I.V.A. INCLUIDO
BURGOS LAMBWOOD-FIRED OVEN-ROASTED LEG OF LAMB AUX FINES HERBES
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PAN-FRIED BREADED VEAL CUTLET(WIENER SCHNITZEL)
VEAL LOIN PAN-FRIED MILANESE-STYLE IN FRENCH BUTTER
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OLD BEEF RIBEYE STEAKBONE-IN 600G CHARCOAL-GRILLED RIBEYE STEAK
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CHARCOAL-GRILLED TENDERLOIN200G CHARCOAL-GRILLED BEEF TENDERLOIN
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all the firewoodon the grill
INSPIRED BY THE HAMBURGER SERVED AT THE DANI GARCÍA RESTAURANT,WITH THREE MICHELIN STARS
The burger that meant it all made senseAGED BEEF MINCED RIGHT BEFORE YOUR EYES. ONCE YOUR STAFF HAVE CREATED YOUR BURGER,IT GOES STRAIGHT ONTO THE LEÑA GRILL. ALL YOU HAVE TO DO IS ENJOY THE INCREDIBLE TASTE.
TWO BABY BURGERS, BULL SAUCE, PRETZEL AND HAVARTI CHEESE
SURF & TURF AS IT SHOULD BE½ ROAST LOBSTER WITH CAFÉ DE PARIS SAUCE AND BEEF TENDERLOIN WITH
MASHED POTATO AND MEAT JUS
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A5 WAGYU BEEF SIRLOIN100G OF A5 WAGYU BEEF FROM KOBE, TAMARI SOY SAUCE AND FRESH WASABI
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TOMAHAWK
RIBEYE
SKIRT STEAK
AGEDAT LEÑA, WE AGE OUR MEAT TO
BRING OUT ALL ITS FLAVOUR. YOUNGER BEEF IS AGED FOR 15
DAYS, AND OLDER BEEF CUTS ARE LEFT TO AGE
FOR 45 DAYS.
FOR 2 / 3 GLUTTONS
PRECIOS EN € / I.V.A. INCLUIDO
1.3KG CHARCOAL-GRILLED YOUNG BEEF TOMAHAWK STEAK
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SOME FISHCHARCOAL-GRILLED
SALMON LOINCHARCOAL-GRILLED SALMON LOIN
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CHARCOAL-GRILLED SEA BASSWHOLE CHARCOAL-GRILLED SEA BASS, LEMON RIND CONFIT AND EXTRA VIRGIN OLIVE OIL
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BEEF TOMAHAWK
OLD BEEF SIRLOIN STEAK1.3KG OLD BEEF SIRLOIN STEAK BONE IN, CHARCOAL-GRILLED
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MADE IN USA SMOKED BEEF RIBSLOW-SMOKED BEEF RIB, OLD BEEF SAUSAGES, COLESLAW AND
HOME-MADE BARBECUE SAUCE
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SLOW-SMOKED BEEF BRISKET, OLD BEEF SAUSAGES, COLESLAW, PICKLES ANDHOME-MADE BARBECUE SAUCE
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MADE IN USA SMOKED BEEF BRISKET
all the firewoodon the grill
BEEF PORTERHOUSE STEAK1KG CHARCOAL-GRILLED YOUNG BEEF PORTERHOUSE STEAK
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SAUCESBÉARNAISE
CHIMICHURRI CREAMED PORTOBELLO MUSHROOM
MUSTARDPEPPER
FOYOT2
PRECIOS EN € / I.V.A. INCLUIDO
GARNISHES
ONION AU GRATIN WITH TRUFFLECREAMY ONION WITH TUBER MELANOSPORUM BLACK TRUFFLE,AU GRATIN WITH GRUYÈRE CHEESE (DANI GARCÍA’S FAVOURITE)
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GREEN ASPARAGUS AU GRATINGRILLED GREEN ASPARAGUS WITH A LEMON AND FRESH DILL BÉARNAISE SAUCE
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CREAMED SPINACHBABY SPINACH IN A SMOOTH BÉCHAMEL SAUCE AU GRATIN WITH CHEESE
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FRESH LETTUCE LEAVESFRESH LETTUCE LEAVES DRESSED WITH EXTRA VIRGIN OLIVE OIL AND LEMON
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POTATO FRIESOLD GALICIAN FLASH-FRIED POTATOES
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PIQUILLO PEPPERSPIQUILLO PEPPERS CARAMELISED WITH EXTRA VIRGIN OLIVE OIL
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MASHED POTATOMASHED POTATO WITH BUTTER, IN HONOUR OF ROBUCHON
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MAC AND CHEESECOQUILLETE PASTA WITH A CHEDDAR CHEESE AND PANKO SAUCE
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