DONAIRE RESTAURANT MENU

Pumpkin spice frothy cream, seaweed, black pork jowl.

Cauliflower, pistachio, goat butter hollandaise, olives.

White fish with its fried scales, tapioca broth.

Canarian potato, Majorero cheese, mushrooms, meat-poultry broth.

Duck magret, boiled mojo sauce, watercress, almonds.

Lemon, basil and olive oil.

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

Fried plantain, sesame, spice sponge cake, yogurt.

Cauliflower, pistachio, goat butter hollandaise, olives.

White fish with its fried scales, tapioca broth.

Duck magret, boiled mojo sauce, watercress, almonds.

lemon, basil, olive oil.

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