DONAIRE RESTAURANT MENU

Pumpkin spice frothy cream, seaweed, black pork jowl.

Goats butter, pistachio, olive.

Celery, cumin mayonnaise, Canarian potato puree, White beans cream.

Parrot fish, fried scales, tapioca casserole broth.

Lamb magret, anchovy, guava, tamarind, boletus.

Lemon, basil and olive oil.

‘Flor de Guía’ cheese, roasted pineapple, sherry wine.

Fried plantain, sesame, spice sponge cake, yogurt.

Goats butter, pistachio, olive.

Coriander pesto, grape, quinoa.

Canarian black pudding mole, mustard puréé, blood orange.

Toasted almond, Orange, yuzu, orange blossom.

Fried plantain, sesame, spice sponge cake, yogurt.

Choya Umeshu extra years, cava, soda

Select, cava, soda

Lillet Blanc, tónica

Italicus, cava, soda

Vodka, Passoa, watermelon syrup, chili syrup, lime, ginger ale

Gin, Disaronno, passion fruit puree, lime, tabasco

Lillet Blanc, Italicus, Gin

Bourbon, Byrrh grand quinquina, raspberry syrup

Whiskey, basil syrup, vanilla syrup, lime, white egg