スペインバル Kurakura クラクラ

■ Today's fresh fish carpaccio

■Spanish prosciutto (Jamon Serrano)

■ Quiche (hors d'oeuvre tart)

■ Country-style 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 contract farm in Soja City, Okayama Prefecture!)

■ Melty beef cheek stew

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

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

■ Dessert plate

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

*Course contents may change depending on the ingredients available.