Menú de Restaurante La Yerbita

Starters

• Ensaladilla con gamba a la sal, anchoa de Santoña y huevas – A refreshing potato salad complemented with salt-baked prawns, the famous anchovies from Santoña, and delicate fish roe, delivering a delightful oceanic essence.
• Carpaccio de roast beef con pesto – Thinly sliced roast beef drizzled with vibrant pesto, offering a perfect balance of tender meat and aromatic herbs.
• Ensalada de cogollos con pollo crujiente y crema césar – Crisp gem lettuce paired with crunchy chicken and a rich Caesar dressing, perfect for a refreshing yet hearty start.
• Burrata con salmorejo y sardina ahumada – Creamy burrata cheese served with a chilled tomato salmorejo and smoky smoked sardines, combining creamy, tangy, and smoky flavors.
• Royal de foie con polvorón salado de avellana tostada – Luxurious foie gras mousse paired with a salted toasted hazelnut shortbread, creating an elegant and rich flavor profile.
• Tartar de atún – Fresh tuna tartare, finely diced and seasoned to highlight its natural flavors.
• Anchoas – Classic Cantabrian anchovies served simply to savor their salty, umami-rich taste.
• Rabas de chipirón con alioli de ajos asados – Tender fried baby squid rings served with a roasted garlic alioli, blending crisp texture and rich garlic flavor.
• Fondue de queso Divirín con confitura de higos y tostas de sobao – Silky Divirín cheese fondue accompanied by sweet fig jam and traditional sobao toast, a perfect harmony of sweet and savory.
• Croquetas de jamón – Classic ham croquettes with a golden crust and a creamy, flavorful filling.

Mains

• Arroz al horno con gambones y alioli – Traditional oven-baked rice featuring succulent prawns and creamy alioli to enrich every bite.
• Canelones de pollo con bechamel ligera de foie y Pedro Ximénez – Chicken cannelloni dressed in a light foie gras béchamel enhanced by the sweet notes of Pedro Ximénez wine.
• Lasaña de morcilla con manzana y queso de cabra gratinado – A creative lasagna layering blood sausage, tart apple, and gratinated goat cheese for a delightful contrast of flavors.
• Chipirones a la plancha con toffee de cebolla y alioli de ajo negro – Grilled baby squid served with a rich onion toffee and black garlic alioli for an intense, savory treat.
• Bonito del norte asado con crema de marmita y vinagreta de piparras – Roasted northern bonito accompanied by a savory marmita cream and piquant piparras vinaigrette.
• Albóndigas de carrillera glaseadas con parmentier de patata y boniato – Tender braised beef cheek meatballs glazed to perfection and served with creamy potato and sweet potato parmentier.
• Costilla de Black Angus asada durante 48 horas, lacada con barbacoa estilo chino y cebolla morada – Slow-roasted Black Angus ribs lacquered with Chinese-style barbecue sauce and garnished with pickled red onion, delivering deep, smoky flavors.
• Chuleto y lomo bajo de vaca madurada – Premium aged beef ribeye and sirloin offering a rich and tender meat experience, expertly prepared to highlight its natural flavors.

Desserts

• Tarta de queso – A creamy and rich cheesecake that melts in your mouth, a timeless favorite.
• Tarta de chocolate – Decadent chocolate cake crafted for chocolate lovers seeking an intense and luscious finish.
• Flan de avellana – Smooth hazelnut flan offering a nutty twist on a classic custard dessert.
• Cremoso de yogur y chocolate blanco – A luscious yogurt cream dessert paired with the delicate sweetness of white chocolate.
• Mousse de fruta de la pasión con helado de coco – Exotic passion fruit mousse served alongside refreshing coconut ice cream, perfect for a tropical finale.

Drinks and Specials