Our Food

High quality gourmet food

High Quality Gourmet Food is very important to us at Carrascal – using only the freshest seasonal produce. David prides himself on his amazing freshly prepared dishes and our breakfasts, packed lunches and 4 Course Dinners with wine are highly praised (see our numerous Trip Advisor reviews!)
As David prepares all food himself we are very happy to cater for all food preferences and allergies – just let us know!

Saturday

A variety of traditional Spanish Tapas Including

  • Tostada con Ali Oli
  • Boquerones
  • Ensalada de Mediterraneo
  • Jamon Serrano

  • Tortilla de Patata y Cebolla
  • Albondigas con Tomate
  • Habas con Bacon Cintas y Ajo y Cebolla
  • Patatas Bravas
  • Championes con Salsa Verde
  • Gambas con Chili Dulce

  • Crema Catalana
  • Mousse de Chocolate
  • Frutas de Bosque

Sunday

  • Selection of Olives with Bread, Ali Oli and Tomato Salsa

  • Parmesan Crusted Goujons of Chicken with a Sweet Chilli Sauce
  • Warm Caramelised Pear, Blue Cheese and Walnut Salad

  • Sautéed Chicken Breast carved onto a Brandy and Peppercorn Cream
  • Oven Roasted Breast of Duck laid on a Red Cherry and Kirsch Reduction
  • Spanish Cod with Prawns, Tomatoes, Green Olives and Cherry Tomatoes served with Pilaf Rice

  • Coffee and Bailey’s lce Cream Parfait with Chocolate Chips
  • Deconstructed Crumble served with Forest Fruits and Vanilla lce Cream

Monday

  • Selection of Olives with Bread, Ali Oli and Tomato Salsa

  • Fresh Basil and Tomato Soup topped with Wholemeal Croutons
  • A Tian of Tuna, Cannellini Beans, Onions and Red Pepper bound in Lemon Mayonnaise

  • Pork Tenderloin with a Honey, Soy and Cinnamon Sauce
  • Pan Fried Fillet of Salmon topped with an Orange and Redcurrant Glaze
  • Spanish Chicken, Mixed Bean, Lentil and Chorizo Estofado cooked with Mediterranean Herbs and Tomato

  • Individual Bread and Butter Pudding with Nutmeg and Sultanas
  • Vanilla Cheesecake drizzled with Parcent Honey

 

Tuesday

  • Selection of Olives with Bread, Ali Oli and Tomato Salsa

  • Beetroot, Feta Cheese and Rocket Salad
  • Parmesan Crusted Goujons of Chicken with a Sweet Chilli Sauce

  • Date and Paprika Moroccan inspired Shredded Lamb laid on a bed of Herb Couscous with a Red Berry Jus
  • Chicken Breast stuffed with Brie and Sun-Dried Tomatoes with a Madeira Cream
  • Chilli Con Carne served with Pilaf Rice

  • Rich Chocolate Brownie served with Vanilla Ice Cream and drizzled with Warm Chocolate Sauce
  • Vanilla and Yogurt Panna Cotta with Summer Fruits

Wednesday

  • Selection of Olives with Bread, Ali Oli and Tomato Salsa

  • Rock Salted Whole Sardines/Mackerel drizzled with a Lemon and Garlic Oil
  • Fantail of Sweet Melon centred with Forest Fruits steeped in Port

  • Whole Baked Dorada (Sea Bream) with a Leek and Prawn Nectar
  • Pan Seared Lamb's Liver topped with Crispy Bacon on Dijon Mash with an Onion and Port Wine Jus
  • Char-grilled Entrecôte Steak with French Fries

  • Fresh Pineapple flambéed with Rum served with Vanilla lce Cream topped with Toasted Almonds
  • Sticky Toffee Pudding with a Whisky Butterscotch Sauce

Thursday

  • Selection of Olives with Bread, Ali Oli and Tomato Salsa

  • Flash Fried Chicken Livers flambéed in Brandy with Roasted Cherry Tomatoes
  • Leek and Potato Soup topped with Herb Croutons

  • Chicken Breast carved on a Mushroom Cream finished with Black Pepper
  • Pan-Fried Whole Lubina (Sea Bass) in a Garlic and Lemon Oil
  • Pork Loin Medallions topped with a Rich Chorizo and Sultana Reduction

  • Catalan Rice Pudding with Nutmeg and Cinnamon
  • Individual Banoffee Pie sprinkled with Chocolate Shavings

Friday

Valencian Paella Night
  • Traditional Valencia Salad to share

  • Valencia Mixed Meat Paella cooked Al Fresco on the terrace in a “Wagon Wheel sized pan!

  • Sharp Lemon Tart with Creme Fraiche