Restaurante La Cascada
La Cascada
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Sample Menu - changes regularly
Gazpacho
Andalucian chilled spicy tomato soup with local strawberries, black pepper & virgen olive oil 6.00 €
Fresh Galician Mussels
Fresh steamed mussels with coconut milk, chili and fresh coriander 8.90 €
Home made tart
filled with wild mushrooms, fresh asparagus and parmesan 8.50 €
Bufalo Mozarella Bruschetta
with sun dried tomatoes and anchovies 5.60 €
Home made Raviolis
filled with roasted pine nuts, feta cheese and spinach and drizzled with sage butter 7.50 €
La Cascada house salad
With goats cheese, king prawns & chicken with honey & mustard dressing 9.35 €
Prawns Pil Pil
King prawns in sizzling garlic and chili olive oil 10.25 €
Home made pate
Chicken liver pate with fruits of the forest sauce and fresh bread 6.50 €
Main course
Braised Pork Cheeks
Tender pork cheeks, cooked slowly until melt in the mouth served on potato cakes and a red wine jus
Trout Tempura
Fillets of fresh Rainbow trout in a crispy tempura batter, with an Asian sty salad dressed with a soy, chili & ginger vinaigrette 16.50 €
Fresh Sole Meuniere
From the Bay of Cadiz, cooked in a traditional french style with lemon, butter and herbs 18.50€
Medallions of Fillet Steak
Prime fillet steak from Avila, carved into medallions served on roasted vegetables with a red wine sauce 21.50 €
Pluma Iberica
A local pork delicacy with homemade black olive tapenade 17.25 €
Chicken Kiev
Breast of Chicken stuffed with coriander and garlic butter coated in bread crumbs and served with a fresh tomato sauce
Fillet of Fresh Sea Bass
served with Patatas a la pobre & drizzled with a fresh basil pesto 16.75 €
New Years Eve Gala Dinner (85 €uros)
Fillet of Fresh Sea Bass
served with Patatas a la pobre & drizzled with a fresh basil pesto 16.75 €
Sample menus
Cooking is something I am passionate about. Our aim at La Cascada Restaurant has always been to use locally sourced, high quality ingredients and turn them into delicious dishes. We wanted the restaurant to be a success in its own right, not just a requirement of the hotel and we welcome non-residents.
My philosophy is simple : It is important to seek the best possible flavours when preparing foods and using the freshest produce. That means not being afraid to experiment with various ingredients to create inspired and original cuisine.
...... Ian Love , Owner/Chef
