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MENU WINTER - SPRING

THE TASTE OF TRADITION

ALLERGEN INFORMATION NOTE-WARNING: THE DISHES MARKED WITH AN ASTERISK* ARE FRIED IN A FRYER IN THEIR PROCESS OF ELABORATION. CONSULT FOOD ALLERGENS AND THE POSSIBILITY OF FRYING IN AN EXCLUSIVE PAN

Welcome to the Levante Almeriense cuisine! May we present our menu for WINTER - SPRING

Appetizers Salads In Season Regional Eggs From the sea Meats Additional Dishes

LADIES AND GENTLEMAN: IN THE PAST, WE WOULD ASK FOR 'SOMETHING TO WET OUR APPETITE' WHEN WE FANCIED A BITE TO EAT. WE RECOMMEND:

JABUGO HAM (5 J) WITH MELON BALLS

28,50 €

(100% acorn fed, from our Private Collection)

DUCK FOIE GRAS PYRAMIDS WITH JAMS FIGS AND GOAT CHEESE

22,80 €

DUO OF TRADITIONAL PATE AND MONK FISH AND FORKBEARD LIVER PÂTES (TRADITIONAL HOUSE RECIPE)

13,00 €

(with PINE NUTS and Extra Virgen Olive Oil)

BEEF CARPACCIO WITH CURED VENISON, CHEESE AND FOIE GRAS SALAD

16,80 €

COD CHEEK PIECES WITH PRAWNS AND GARLIC

19,75 €

YOU MAY ALSO REQUEST ONE OF OUR INDISPENSABLES

AUBERGINE RIBBONS ROLLED AND FILLED WITH ANCHOVIES AND PRAWNS (*)

4,25 €

(United)

OCTOPUS AND SAUTÉED SPINACH ROLLS WITH GARLIC (*)

3,50 €

(United)

VERA `AVIO´ CORNBREAD TARTLETS WITH VEGETABLES AND FRESH ANCHOVIE

4,00 €

(United)

WHITEBAIT AND CRISPY SEAWEED FRITTERS (APHIA MINUTA) (*)

3,50 €

(United)

SWORDFISH AND VEGETABLE CASSEROLE

3,75€

(United)

ASSORMENT OF FOUR APPERITIVES SERVED ON A SLATE (*)

15,80€

(Consult)

AND AN ASSORTMENT OF SALADS (AN ESSENTIAL PART OF ANY MEAL):

LETTUCE HEARTS WITH PIQUILLO PEPPERS, MELVA (SIMILAR TO TUNA) AND ANCHOVIES

13,80 €

(2 units)

ROAST SALAD `ENSALÁ ASÁ´ (WITH THREE COLOURED PEPPERS FROM EL EJIDO) AND VENTRESCA OF TUNA (BELLY)

14,40 €

ORCHARD SALAD WITH CAPERS AND LOIN TUNA

13,00 €

ALMERIAN POTATOES SALAD WITH COD AND ORANGES

10,00 €

AVAILABLE IN SEASON:

DICED ALMERIAN TOMATOES (FROM ALMERIA) WITH SALTED ANCHOVIES (CANTABRIA)

19,60 €

(3 units)

COLD CREAM OF ALMERIAN TOMATO WITH HAM, EGG AND CROUTONS

8,00 €

ARTICHOKES FROM THE AREA SAUTEED WITH SCALPES AND IBERIAN HAM

17,75 €

FRESH BEANS FRIED WITH CUTTLEFISH AND SHRIMP

15,80 €

SPECIAL ATTENTION MUST BE GIVEN TO OUR TASTY AND NUTRITIOUS REGIONAL CUISINE, WITH AGRARIAN ROOTS, INFLUENCES DRAWN FROM ROMAN HERITAGE AND OVERTONES THAT ALLUDE TO THE RECONQUEST, THE SUN AND WHITE-WASHED HOMES.

TASTER PLATE OF FOUR ALMERIAN TIPICAL DISHES

12,00 €

(unit) (Consult)

ANDALUSIAN �COCIDO� (NOODLES RICH BROTH WITH DICED HAM AND EGG)

7,00 €

RABBIT `GURULLO´ (WITH RICE LIKE PASTA) `EL ROCEIPóN´

10,75 €

ALMERIAN WHEAT HOTPOT

10,75 €

(similar to barley)

´AJO COLORAO´ (POTATO PURéE) WITH RAY AND FRIED CORNBREAD BUNS (*)

10,75 €

PAPRIKA CASSEROLE WITH YELLOW FIN TUNA

10,75 €

MEAT AND CABBAGE ´BERZA´ HOTPOT

10,75 €

MIGAS DE MATANZA CON TROPEZONES

10,75 €

GUISO DE PELOTAS A LA VERATENSE

10,75 €

...AND SPECIALITY RICE DISHES OF THE AREA SUCH AS:

LONGANIZA (CURED SPANISH SAUSAGE) RICE AND BEANS

14,00 €

VEGETABLE FRESH ANCHOVY AND RICE CASSEROLE

16,00 €

BREAD SERVICE (PICKLED VEGETABLES, GARLIC MAYONESE AND OLIVE BREAD)

2,75 €

(�MIGAS� (WHEAT CRUMB SAUTEED) SERVED WITH CHUNKS OF SPECIALTY CURED MEATS AND THE TRADITIONAL �VERA MEATBALL STEW� ARE SERVED IN WINTER.)

Nb: only three of the typical stews listed above are prepared daily, which are included in the traditional daily menú found on the next page.

A HEALTHY DIET SHOULD ALWAYS INCLUDE EGGS, WHICH ARE A GOOD SOURCE OF PROTEIN:

SCRAMBLED EGGS WITH:

PRAWNS, WILD MUSHROOMS, ASPARAGUS AND TENDER GARLIC SHOOTS

17,25 €

JOHN DORY ROE, `JULIENNE´ BUTTERNUT SQUASH AND COURGETTE WITH ASPARAGUS

14,80 €

SAUTÉED SLICE LANGOUSTINES WITH SEAWEED

18,00 €

OMELETTE OF:

WITH HAM (I.G.P. JAMóN DE SERóN)WITH SLOW BAKED POTATOES WITH ONIONS AND OLIVE OIL

9,10 €

ALMERIAN PRAWNS WITH SALICORNIA (WILD SEA ASPARAGUS)

16,25 €

THERE IS NORMALLY NO SHORTAGE OF SEAFOOD AND FISH. OUR COAST HAS A PEACEFUL COUNTENANCE AND INTENSE SPIRIT:

RED SHRIMP FROM GARRUCHA

196,20 €

(Shrimps vary between 35 to 55 g each) (Price per kg.)

ALMERIAN LANGOUSTINES

165,70 €

(Price per kg.)

ALBORAN SHRIMP (QUISQUILLA)

158,00 €

(Price per Kg.)

PREMIUM RED SHRIMP FROM GARRUCHA (60 TO 70 G EACH)

12.00€

(Unit)

HAKE OR RED COD MEDALLIONS FROM THE LEVANTE ALMERIENSE

18,80 €

FRIED OR GRILLED MONKFISH OR SWORDFISH (*)

19,50 €

POTERA SQUID WITH EXTRA VIRGEN OLIVE OIL

25,00 €

BAKED JOHN DORY INFUSED WITH SHERRY

25,50 €

ASSORTMENT OF GRILLED LOCAL FISH

26,50 €

RED MULLET FILLETS WITH GARLIC AND ROASTED ALMONDS (*)

21,50 €

COD CONFIT WITH LOBSTER SAUCE

22,50 €

RED PORGY OR PANDORA FRIED IN LIGHT GARLIC OIL

21,00 €

SELECTION OF FRIED FISH FROM THE REGION (*)

26,50 €

GRILLED `TARANTELO´ (SIMILAR BELLY) OF RED TUNA (FROM ALMADRABA, BARBATE)

24,80 €

BAKED TURBOT WITH WHITE GRAPE SAUCE

22,00 €

ROCK RED MULLET GRILLET OR FRIED SMALL RED MULLET (*)

20,50 €

MEATS, ROASTED, STEWED OR SIMPLY GRILLED, ARE THE GIFTS BESTOWED UPON US BY THE MOUNTAINS, ENRICHED BY THE DISTINCTIVE FLAVOURS OF THYME AND ROSEMARY:

GRILLED BEEF TENDERLOIN STEAK

25,50 €

(250 gr.)

GRILLED FEMALE VEAL RIBEYE WITH FOIE GRAS (340 G.)

32,00 €

(Montes de Toledo)

GRILLED �PREMIUM� DRY AGED BEEF ENTRECÔTE (320 GR.)

29,80 €

GRILLED BLACK ANGUS (USA) ENTRECÔTE (320 GR.)

30,50 €

(OPTIONAL, DIJON MUSTARD SAUCE WITH GRILLED RED MEAT)

2,00€

RAGOUT DE CORZO CON SALSA DE TINTO, ANACARDOS Y SETAS PERRECHICO

17,60 €

GRILLED IBERIAN PRIME PORK DAM (100% ACORN FED) WITH AOVE POTATOES WITH EGG

23,00 €

SAUTÉED WILD BOAR TENDERLOIN WITH TENDER GARLIC SHOOTS AND PINE NUTS

22,00 €

PERDIZ ROJA DE CAZA ESTOFADA

18,50 €

STUFFED MUDÉJAR PORK (WITH DATES & WALNUTS)

17,60 €

KID (BABY GOAT) CHOPS (GRILLED OR FRIED WITH TENDER GARLIC SHOOTS)

19,80 €

OVEN ROASTED FILABRES KID (BAY GOAT) SHOULDER (CUAJADERA)

26,50 €

ROAST LAMB IN THYME

18,75 €

FREE-RANGE CHICKEN SUPREME STUFFED WITH CONFIT DUCK AND PISTACHOS

14,00 €

WILD RABBIT THIGHS (OFF THE BONE) STUFFED WITH HAM AND CASHEWS

15,90 €

ALSO, WE CAN OFFER SOME SPECIAL DISHES:

APPETIZER - STARTERS

GALICIAN-STYLE OCTOPUS

20,50 €

SUN-DRIED OCTOPUS SKEWER WITH CREAM OF PUMPKIN SAUCE

4,00 €

(unit)

SEAFOOD AND FISH

VOLANDEIRAS (SMALL SCALLOPS) GRILLED WITH LIME AND SALICORNIA

3,50 €

(Unit)

STEAMED COD WITH LOBSTER SAUCE

22,00 €

(HAKE - RED SNAPPER - TURBOT) WITH SEAFOOD

23,95 €

OVEN BAKED (GROUPER FISH - HAKE OR MONKFISH) WITH CALAMARI NOODLES AND FRIED ANEMONE (AN ANDALUCIAN DELICACY)

24,25 €

GRILLED SILVER GREY ROCKFISH WITH GARLIC AND PARSLEY

24,00 €

MEATS

LAMB SWEETBREAD STEW WITH MUSHROOMS AND IBERICO HAM

17,40 €

ROASTED SEGOVIAN SUCKLING PIG

24,90 €

(DEBONED) OXTAIL AND TOADSTOOL STEW

19,50 €

BACK OF YOUNG GOAT STUFFED WITH FOIE, ASPARAGUS AND FUNGUS STEW

24,00 €

OUR NATIONAL CHEESE SELECTION IS COMPRISED OF FIVE VARIETIES:

18,00 €

(Cheeses refer to asterisk (*) apart from Lactose include egg lysozyme on crust)

GALICIA. A YOUNG CHEESE MATURED IN A CAVE `AGARIMO´. O PARAMO, LUGO.
(MADE WITH PASTEURIZED COW´S MILK. SOFT, WITH AN ELASTIC AND MELTING TEXTURE, THIN FRUITY CRUST AND MATURED FOR A MINIMUM OF 20 DAYS.)

CASTILLA LA MANCHA. D.O.P. MANCHEGO CHEESE. `OJOS DEL GUADIANA´. DAIMIEL, CIUDAD REAL.(*)
MADE WITH RAW MANCHEGO SHEEP´S MILK. AN ARTISAN CHEESE AGED 12 MONTHS AND ENDORSED BY A NUMBER OF NATIONAL AND INTERNATIONAL AWARDS.

ANDALUCÍA. CUALITY DISTINCTION -ALMERIA FLAVOURS- `SERONÉS ARTESANO GOURMET´. SERÓN, ALMERÍA.
MADE WITH 100% RAW GOAT´S MILK NATIVE TO THE FILABRéS MOUNTAIN RANGE IS PREPARED IN THE CENTURY OLD TRADITIONAL WAY. AGED FOR A MINIMUM OF SIX MONTHS IN A CELLAR.

CASTILLA LEÓN. MATURE ZAMORAN CHEESE `EL SANABRÉS´. SATIBAÑEZ DE VIDRIALES.(*)
MADE WITH RAW MILK FROM CHURRA AND CASTILIAN SHEEP. IT UNDERGOES A MINIMUM AGING PROCESS OF 12 MONTHS, IT IS A HARD CHEESE WITH A CREAMY CONSISTENCY AND SOFT TASTE.

PAÍS VASCO Y NAVARRA. D.O.P. QUESO IDIAZABAL.(*) `GOINE GAZTAK´. ASTEASU, GIPUZKOA.
MADE WITH RAW MILK FROM NATIVE LAXTA SHEEP. FOUR MONTHS TO MATURE AND REACH THAT INTENSE FLAVOUR AND UNIQUE SMOKY FLAVOUR FROM NATIVE BEECH.

(ALL PRICES INCLUDE VAT)

Download menu in PDF

OUR COMMITMENT

From Vera, passing through Germany, Belgium, Holland, Japan and even Mexico, Terraza Carmona proudly walks the name of Vera around the world.

Enrich Almerian Gastronomy is your goal, quality your way of life and make customers feel at home their job, because for more than 75 years and three generations of the Carmona Family, they say so.

Follow us on

Calle del Mar, 1. Vera - Almería

Tel. +34 950 390 760

terrazacarmona@terrazacarmona.com

Nº DE REGISTRO: H/AL/00423

Nº REGISTRO SANITARIO: 26.0009822/AL

MENU WINTER - SPRING

THE TASTE OF TRADITION

ALLERGEN INFORMATION NOTE-WARNING: THE DISHES MARKED WITH AN ASTERISK* ARE FRIED IN A FRYER IN THEIR PROCESS OF ELABORATION. CONSULT FOOD ALLERGENS AND THE POSSIBILITY OF FRYING IN AN EXCLUSIVE PAN

Welcome to the Levante Almeriense cuisine! May we present our menu for WINTER - SPRING

JABUGO HAM (5 J) WITH MELON BALLS

DUCK FOIE GRAS PYRAMIDS WITH JAMS FIGS AND GOAT CHEESE

DUO OF TRADITIONAL PATE AND MONK FISH AND FORKBEARD LIVER PÂTES (TRADITIONAL HOUSE RECIPE)

BEEF CARPACCIO WITH CURED VENISON, CHEESE AND FOIE GRAS SALAD

COD CHEEK PIECES WITH PRAWNS AND GARLIC

YOU MAY ALSO REQUEST ONE OF OUR INDISPENSABLES

AUBERGINE RIBBONS ROLLED AND FILLED WITH ANCHOVIES AND PRAWNS (*)

OCTOPUS AND SAUTÉED SPINACH ROLLS WITH GARLIC (*)

VERA `AVIO´ CORNBREAD TARTLETS WITH VEGETABLES AND FRESH ANCHOVIE

WHITEBAIT AND CRISPY SEAWEED FRITTERS (APHIA MINUTA) (*)

SWORDFISH AND VEGETABLE CASSEROLE

ASSORMENT OF FOUR APPERITIVES SERVED ON A SLATE (*)

LETTUCE HEARTS WITH PIQUILLO PEPPERS, MELVA (SIMILAR TO TUNA) AND ANCHOVIES

ROAST SALAD `ENSALÁ ASÁ´ (WITH THREE COLOURED PEPPERS FROM EL EJIDO) AND VENTRESCA OF TUNA (BELLY)

ORCHARD SALAD WITH CAPERS AND LOIN TUNA

ALMERIAN POTATOES SALAD WITH COD AND ORANGES

DICED ALMERIAN TOMATOES (FROM ALMERIA) WITH SALTED ANCHOVIES (CANTABRIA)

COLD CREAM OF ALMERIAN TOMATO WITH HAM, EGG AND CROUTONS

ARTICHOKES FROM THE AREA SAUTEED WITH SCALPES AND IBERIAN HAM

FRESH BEANS FRIED WITH CUTTLEFISH AND SHRIMP

TASTER PLATE OF FOUR ALMERIAN TIPICAL DISHES

ANDALUSIAN �COCIDO� (NOODLES RICH BROTH WITH DICED HAM AND EGG)

RABBIT `GURULLO´ (WITH RICE LIKE PASTA) `EL ROCEIPóN´

ALMERIAN WHEAT HOTPOT

´AJO COLORAO´ (POTATO PURéE) WITH RAY AND FRIED CORNBREAD BUNS (*)

PAPRIKA CASSEROLE WITH YELLOW FIN TUNA

MEAT AND CABBAGE ´BERZA´ HOTPOT

MIGAS DE MATANZA CON TROPEZONES

GUISO DE PELOTAS A LA VERATENSE

...AND SPECIALITY RICE DISHES OF THE AREA SUCH AS:

LONGANIZA (CURED SPANISH SAUSAGE) RICE AND BEANS

VEGETABLE FRESH ANCHOVY AND RICE CASSEROLE

BREAD SERVICE (PICKLED VEGETABLES, GARLIC MAYONESE AND OLIVE BREAD)

(�MIGAS� (WHEAT CRUMB SAUTEED) SERVED WITH CHUNKS OF SPECIALTY CURED MEATS AND THE TRADITIONAL �VERA MEATBALL STEW� ARE SERVED IN WINTER.)

SCRAMBLED EGGS WITH:

PRAWNS, WILD MUSHROOMS, ASPARAGUS AND TENDER GARLIC SHOOTS

JOHN DORY ROE, `JULIENNE´ BUTTERNUT SQUASH AND COURGETTE WITH ASPARAGUS

SAUTÉED SLICE LANGOUSTINES WITH SEAWEED

OMELETTE OF:

WITH HAM (I.G.P. JAMóN DE SERóN)WITH SLOW BAKED POTATOES WITH ONIONS AND OLIVE OIL

ALMERIAN PRAWNS WITH SALICORNIA (WILD SEA ASPARAGUS)

RED SHRIMP FROM GARRUCHA

ALMERIAN LANGOUSTINES

ALBORAN SHRIMP (QUISQUILLA)

PREMIUM RED SHRIMP FROM GARRUCHA (60 TO 70 G EACH)

HAKE OR RED COD MEDALLIONS FROM THE LEVANTE ALMERIENSE

FRIED OR GRILLED MONKFISH OR SWORDFISH (*)

POTERA SQUID WITH EXTRA VIRGEN OLIVE OIL

BAKED JOHN DORY INFUSED WITH SHERRY

ASSORTMENT OF GRILLED LOCAL FISH

RED MULLET FILLETS WITH GARLIC AND ROASTED ALMONDS (*)

COD CONFIT WITH LOBSTER SAUCE

RED PORGY OR PANDORA FRIED IN LIGHT GARLIC OIL

SELECTION OF FRIED FISH FROM THE REGION (*)

GRILLED `TARANTELO´ (SIMILAR BELLY) OF RED TUNA (FROM ALMADRABA, BARBATE)

BAKED TURBOT WITH WHITE GRAPE SAUCE

ROCK RED MULLET GRILLET OR FRIED SMALL RED MULLET (*)

GRILLED BEEF TENDERLOIN STEAK

GRILLED FEMALE VEAL RIBEYE WITH FOIE GRAS (340 G.)

GRILLED �PREMIUM� DRY AGED BEEF ENTRECÔTE (320 GR.)

GRILLED BLACK ANGUS (USA) ENTRECÔTE (320 GR.)

(OPTIONAL, DIJON MUSTARD SAUCE WITH GRILLED RED MEAT)

RAGOUT DE CORZO CON SALSA DE TINTO, ANACARDOS Y SETAS PERRECHICO

GRILLED IBERIAN PRIME PORK DAM (100% ACORN FED) WITH AOVE POTATOES WITH EGG

SAUTÉED WILD BOAR TENDERLOIN WITH TENDER GARLIC SHOOTS AND PINE NUTS

PERDIZ ROJA DE CAZA ESTOFADA

STUFFED MUDÉJAR PORK (WITH DATES & WALNUTS)

KID (BABY GOAT) CHOPS (GRILLED OR FRIED WITH TENDER GARLIC SHOOTS)

OVEN ROASTED FILABRES KID (BAY GOAT) SHOULDER (CUAJADERA)

ROAST LAMB IN THYME

FREE-RANGE CHICKEN SUPREME STUFFED WITH CONFIT DUCK AND PISTACHOS

WILD RABBIT THIGHS (OFF THE BONE) STUFFED WITH HAM AND CASHEWS

ALSO, WE CAN OFFER SOME SPECIAL DISHES:

APPETIZER - STARTERS

GALICIAN-STYLE OCTOPUS

SUN-DRIED OCTOPUS SKEWER WITH CREAM OF PUMPKIN SAUCE

ANDALUSIAN �COCIDO� (NOODLES RICH BROTH WITH DICED HAM AND EGG)

(�MIGAS� (WHEAT CRUMB SAUTEED) SERVED WITH CHUNKS OF SPECIALTY CURED MEATS AND THE TRADITIONAL �VERA MEATBALL STEW� ARE SERVED IN WINTER.)

GRILLED �PREMIUM� DRY AGED BEEF ENTRECÔTE (320 GR.)

GALICIA. A YOUNG CHEESE MATURED IN A CAVE `AGARIMO´. O PARAMO, LUGO.
(MADE WITH PASTEURIZED COW´S MILK. SOFT, WITH AN ELASTIC AND MELTING TEXTURE, THIN FRUITY CRUST AND MATURED FOR A MINIMUM OF 20 DAYS.)

CASTILLA LA MANCHA. D.O.P. MANCHEGO CHEESE. `OJOS DEL GUADIANA´. DAIMIEL, CIUDAD REAL.(*)
MADE WITH RAW MANCHEGO SHEEP´S MILK. AN ARTISAN CHEESE AGED 12 MONTHS AND ENDORSED BY A NUMBER OF NATIONAL AND INTERNATIONAL AWARDS.

ANDALUCÍA. CUALITY DISTINCTION -ALMERIA FLAVOURS- `SERONÉS ARTESANO GOURMET´. SERÓN, ALMERÍA.
MADE WITH 100% RAW GOAT´S MILK NATIVE TO THE FILABRéS MOUNTAIN RANGE IS PREPARED IN THE CENTURY OLD TRADITIONAL WAY. AGED FOR A MINIMUM OF SIX MONTHS IN A CELLAR.

CASTILLA LEÓN. MATURE ZAMORAN CHEESE `EL SANABRÉS´. SATIBAÑEZ DE VIDRIALES.(*)
MADE WITH RAW MILK FROM CHURRA AND CASTILIAN SHEEP. IT UNDERGOES A MINIMUM AGING PROCESS OF 12 MONTHS, IT IS A HARD CHEESE WITH A CREAMY CONSISTENCY AND SOFT TASTE.

PAÍS VASCO Y NAVARRA. D.O.P. QUESO IDIAZABAL.(*) `GOINE GAZTAK´. ASTEASU, GIPUZKOA.
MADE WITH RAW MILK FROM NATIVE LAXTA SHEEP. FOUR MONTHS TO MATURE AND REACH THAT INTENSE FLAVOUR AND UNIQUE SMOKY FLAVOUR FROM NATIVE BEECH.