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Night Menu
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Arola's Classics
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To Share...
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<empty> Iberian Ham
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<empty> Thinly Sliced Black Pork with S. Jorge Cheese
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<empty> Sardines in Passion Fruit Vinagraitte
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Homemade Foie Gras Terrine
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<empty> Shrimps with Avocado and Salad
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Royal and King Crab Salad
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<empty> Iberian Ham Croquetes and Onion Crocant
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<empty> Oxtail Raviolis
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Garlic Shrimps
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<empty> Our "Bravas" Potatoes... 9-12
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Deep Fried Squid
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<empty> Seasonal Wild Mushrooms "Escabeche"
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<empty> Seasonal Shellfish
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<empty> Codfish Tartar with Ginger Vinagrette
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<empty> Foie Gras "Coca" with Roasted Vegetables
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<empty> Coliflower Foam with Quail Egg and Sausage
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<empty> Low Temperature Boiled Egg with
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<empty> Foie Gras "Coca" with Roasted Vegetables Boletus and Chorizo Roll
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<empty> Massuça Goat Cheese with Nut bread


From The Ribeira Market
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<empty> Monkfish with Morchella Mushrooms and Sweetbread Sautee
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Temperature
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Duck Magret with Vegetables Foie Salad
and Sweet Breads
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Pink Tuna with Onions and Black nolive Gniocchi


Nearly a Plate
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<empty> Seafood "Fideua" with Azafran Alioli
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Suckling Pig Roasted at Low Temperature with Sweet Potatoe Puree
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Angus Beef with Boletus and Asparagus

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Creamy Codfish Rice

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Lamb with Truffle Oil Parmantier


Menu Sergi Arola
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Cold Starters
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<empty> Scallop Carpaccio, Passion Fruit and Lump Caviar
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<empty> Seasonal Wild Mushrooms "Escabeche"
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<empty> Codfish Tartar with Ginger Vinagrette


Hot Starters
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<empty> Our Bravas Potatoes
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<empty> Coliflower Foam with Quail Egg and Sausage

Nearly a Plate
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<empty> Duck Magret with Vegetable Foie Salad and Sweet Breads or Seafood "Fideua"
with Azafran Alioli

Dessert
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<empty> Arola's Sweet Moment



Our Chef Júlio Pereira reserves the right to change products and ingredients depending
on availability





 
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