スペインバル Kurakura クラクラ

■ Today's fresh fish carpaccio

■ Spanish raw ham (Jamon Serrano)

■Quiche (hors d'oeuvre tart)

■Rustic pate (meat terrine) with salmon and avocado tartare set

or

Ajillo (Spanish clay pot dish) simmered in piping hot garlic oil.[Bucket pan included]

■ Grilled Turban Shell with Garlic and Butter

■ Organic vegetable salad from Iemoto Farm (a contracted farm in Soja City, Okayama Prefecture!)

■ Soft and tender stewed beef cheek

■Mixed paella (homemade bacon, clams, shrimp, fresh fish, chicken)

The soup stock is carefully extracted from boneless shrimp, prosciutto bones, white fish, etc., and then slowly cooked with rice.

■ Dessert plate

★Please let us know if there are any ingredients you don't like.

*Course content may change depending on ingredients available.