Arola's Classics
To Share...
 Iberian Ham
Thinly Sliced Black Pork with S. Jorge Cheese
Sardines in Passion Fruit Vinagraitte
Homemade Foie Gras Terrine
Shrimps with Avocado and Salad
Royal and King Crab Salad
Iberian Ham Croquetes and Onion Crocant
Oxtail Raviolis
Garlic Shrimps
Our "Bravas" Potatoes... 9-12
Deep Fried Squid
Seasonal Wild Mushrooms "Escabeche"
Seasonal Shellfish
Codfish Tartar with Ginger Vinagrette
Foie Gras "Coca" with Roasted Vegetables
Coliflower Foam with Quail Egg and Sausage
Low Temperature Boiled Egg with
Foie Gras "Coca" with Roasted Vegetables Boletus and Chorizo Roll
Massuça Goat Cheese with Nut bread
From The Ribeira Market
Creamy Rice with Shrimps and Quails
Monkfish with Morchella Mushrooms and Sweetbread Sautee
Green Turnip "Migas" with Egg Boiled in Low Temperature
Duck Magret with Vegetables Foie Salad and Sweet Breads
Pink Tuna with Onions and Black nolive Gniocchi
Nearly a Plate
Codfish cured the Portuguese Way, Brandad with Olive Salad
Seafood "Fideua" with Azafran Alioli
Suckling Pig Roasted at Low Temperature with Sweet Potatoe Puree
Angus Beef with Boletus and Asparagus
Creamy Codfish Rice
Lamb with Truffle Oil Parmantier
Menu Sergi Arola
Cold Starters
Scallop Carpaccio, Passion Fruit and Lump Caviar
Seasonal Wild Mushrooms "Escabeche"
Codfish Tartar with Ginger Vinagrette
Hot Starters
Our Bravas Potatoes
Coliflower Foam with Quail Egg and Sausage
Nearly a Plate
Duck Magret with Vegetable Foie Salad and Sweet Breads or Seafood "Fideua"
with Azafran Alioli
Dessert
Arola's Sweet Moment
Our Chef Júlio Pereira reserves the right to change products and ingredients depending
on availability
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