Menu from Paz Open Fire Cooking
Check out the menu(s)
Menu highlights
Includes dishes that are:
Gluten-free
Vegetarian
Goat Cheese Brule
Brûlée made with creamy soft goat cheese and served with slowly blackened cherry tomatoes, dressed in red wine, olive oil and toasted pine-nuts on a bed of fresh rocket leafs.
Charred Asparagus
Fresh asparagus spears charred grilled over wood flames and coated with silky saffron beurre blanc (saffran, white wine and butter sauce).
Home Made Onion Bread with Butter
First Portion is on the house.
Tenderloin
Served with charred tomatoes, crispy onion, maldon salt
Paleo
180gr beef patty, caramelized onions, beef tomato, avocado, lettuce leafs. No bread.
Funguy
180g beef patty, beef tomato, charred mixed mushrooms, smokey mayo, caramelized onion, roasted homemade bread.
Desserts
Tartuf di Piazzo
Originating from Pizzo in Calabria. Unwrapping the paper exterior reveals a chocolate ice cream bombe with a hidden centre of hazelnut ice cream, sugared hazelnuts and thick chocolate sauce.
Burnt Cheesecake with Lemon Curd
Famous Basque cheesecake from the La Vina restaurant in San Sebastian. Caramelized cream cheese combined with clotted cream and cooked to perfection with burnt top.