{"id":1622,"date":"2020-08-16T13:06:54","date_gmt":"2020-08-16T11:06:54","guid":{"rendered":"https:\/\/lesvoltesdecalella.com\/carta-restaurant\/"},"modified":"2020-08-17T16:17:11","modified_gmt":"2020-08-17T14:17:11","slug":"carta-restaurant","status":"publish","type":"page","link":"https:\/\/www.lesvoltesdecalella.com\/fr\/carta-restaurant\/","title":{"rendered":"carta restaurant"},"content":{"rendered":"

Carte<\/h1>\n

RESTAURANT<\/p>\n<\/div>

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MENU RIZ\u00a0 39,00 \u20ac<\/p>\n<\/div>

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ENTR\u00c9ES (\u00c0 partager ou \u00e0 en choisir un)<\/strong><\/span><\/p>\n<\/div>

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Vari\u00e9 de tomates de saison avec sardine fum\u00e9e, basilic, noix et fromage de ch\u00e8vre de la Garrotxa<\/p>\n<\/div>

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Croquettes de fromage sec et boudin noir avec ailloli d’ail noir<\/p>\n<\/div>\r\n\r\n \r\n \r\n
\r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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Calmars pan\u00e9s \u00e0 l’andalouse avec mousseline de limette<\/p>\n<\/div>\r\n\r\n \r\n \r\n
\r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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PLAT PRINCIPAL<\/strong><\/span><\/p>\n<\/div>

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RIZ EN COCOTTE<\/strong>
\nRiz Bomba, sauce sofregit fonc\u00e9, seiche, saucisse de sel et poivre et crevette rouge de Palam\u00f3s<\/p>\n<\/div>

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DESSERT<\/strong><\/span><\/p>\n<\/div>

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Ganache de chocolat noir avec croustillant de s\u00e9same noir et glace au cassis avec ‘crumble’ d’amendes<\/p>\n<\/div>

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Boissons non comprises. Servi pour table enti\u00e8re jusqu’\u00e0 15 et 22 h.<\/span><\/p>\n<\/div>

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POUR COMMENCER<\/p>\n<\/div>

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JAMBON IB\u00c9RIQUE PUR 100% BELLOTA D’EXTREMADURA<\/strong>
\nTranch\u00e9 \u00e0 la main sur du pain croquant \u00e0 la tomate<\/p>\n<\/div>\r\n\r\n \r\n \r\n
28,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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ANCHOIS DE CAN CALLOL DE L’ESCALA<\/strong>
\navec pain \u00e0 la tomate<\/p>\n<\/div>\r\n\r\n \r\n \r\n
14,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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CICERELLES FRITES<\/strong>
\nDe Sa Riera<\/p>\n<\/div>\r\n\r\n \r\n \r\n
13,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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CROQUETTES<\/strong>
\nde fromage sec et boudin noir avec ailloli d’ail noir<\/p>\n<\/div>\r\n\r\n \r\n \r\n
9,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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TRIO DE COQUILLES:<\/strong>
\ndes moules, des coques et des palourdes avec frit d’ail et piment rouge<\/p>\n<\/div>\r\n\r\n \r\n \r\n
12,80 \u20ac<\/td>\r\n\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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‘PATATAS BRAVAS’<\/strong>
\nde Les Voltes<\/p>\n<\/div>\r\n\r\n \r\n \r\n
6,50 \u20ac<\/td>\r\n \r\n\r\n\t\t\t\r\n \"\"\r\n <\/span>\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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CALMARS PAN\u00c9S \u00c0 L’ANDALOUSE<\/strong>
\navec mousseline de limette<\/p>\n<\/div>\r\n\r\n \r\n \r\n
14,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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RIZ ET UNE VERMICELLE<\/p>\n<\/div>

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M\u00ednimum 2 pax.<\/span><\/p>\n

20 minutes de cuisson<\/p>\n<\/div>

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RIZ SEC<\/strong>
\nRiz Nembo avec chaterelles noires, calmars \u00e0 la plancha et \u00e9mulsion de proivron rouge de La Vera<\/p>\n<\/div>\r\n\r\n \r\n \r\n
24,50 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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RIZ EN COCOTTE<\/strong>
\nRiz Bomba, sauce sofregit fonc\u00e9 du Empord\u00e0, seiche, saucisse de sel et poivre et crevette rouge de Palam\u00f3s<\/p>\n<\/div>\r\n\r\n \r\n \r\n
22,50 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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NOIR DE L’EMPORD\u00c0<\/strong>
\nRiz Bomba, avec seiche et langoustines de la baie de Roses avec fausse mayonnaise de persillade<\/p>\n<\/div>\r\n\r\n \r\n \r\n
20,50 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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LE VERMICELLE<\/strong>
\n\u00abRossejat\u00bb de vermicelles (cuites au bouillon de poisson) avec seiche, saucisses, crevettes de Palam\u00f3s et ailolli d’ail noir<\/p>\n<\/div>\r\n\r\n \r\n \r\n
21,80 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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ENTR\u00c9ES<\/p>\n<\/div>

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COQUILLES DE SAINT JACQUES AVEC CR\u00c8ME<\/strong>
\nCoeur de coquille de Saint Jacques \u00e0 la plancha avec cr\u00e8me de poireaux et pomme de terre au style vichyssoise avec \u00e9paule de jambon ib\u00e9rique et huile de basilique<\/p>\n<\/div>\r\n\r\n \r\n \r\n
23,90 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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WOK DE L\u00c9GUMES<\/strong>
\nL\u00e9gumes saut\u00e9es avec queues de crevette sans travail, cr\u00e8me de pomme de terre r\u00f4tie et huile de truffe<\/p>\n<\/div>\r\n\r\n \r\n \r\n
19,50 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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NOTRE POULPE<\/strong>
\nPoulpe de roche sous la cendre avec poivron rouge de la vera au style ‘a feira’ avec \u00e9mulsion de chou fleur et potiron confit<\/p>\n<\/div>\r\n\r\n \r\n \r\n
18,50 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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LE TARTARE<\/strong>
\nde thon rouge de la m\u00e9diterran\u00e9e marin\u00e9 avec kimchi, l\u00e9gumes en crudit\u00e9, avocat et cr\u00e8me de fromage frais au soja<\/p>\n<\/div>\r\n\r\n \r\n \r\n
16,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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LE CANNELLONI<\/strong>
\nde l\u00e9gumes vari\u00e9s et chanterelles noires avec cr\u00e8me de fromage de ch\u00e8vre et grat\u00e9 de ‘El Set’, de Mas Marc\u00e8<\/p>\n<\/div>\r\n\r\n \r\n \r\n
15,85 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

SALADE DE TOMATE<\/strong>
\nVari\u00e9 de tomate de saison avec sardine fum\u00e9e, basilic, noix et fromage de ch\u00e8vre de la Garrotxa<\/p>\n<\/div>\r\n\r\n \r\n \r\n
14,75 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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TERRE ET MER<\/strong>
\nSalade d’aubergine fum\u00e9e avec des anchois de Can Callol de l\u2019Escala avec tomate
\nconfit et recuit (ricota) de Can Pauet de Jafre<\/p>\n<\/div>\r\n\r\n \r\n \r\n
13,75 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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LES VERTS<\/strong>
\nSalade de laitues, l\u00e9gumes avec thon confit fait maison et olives de Kalamata<\/p>\n<\/div>\r\n\r\n \r\n \r\n
12,90 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

PRINCIPAUX – VIANDE<\/p>\n<\/div>

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VEAU DE GIRONA<\/strong>
\nFilet de veau avec escalope de foie ‘Collverd’ \u00e0 la plancha et douce sauce de
\nchanterelles noires<\/p>\n<\/div>\r\n\r\n \r\n \r\n
29,75 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

MER ET MONTAGNE<\/strong>
\nDe cuisse de poulet elev\u00e9 a la ferme en deux cuissons avec rago\u00fbt de seiche et couveuse<\/p>\n<\/div>\r\n\r\n \r\n \r\n
22,70 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

IB\u00c9RIQUE CATALAN<\/strong>
\nPlume de porc ib\u00e9rique catalan de Mas Tero avec sauce de ratafia et rago\u00fbt de petits oignons<\/p>\n<\/div>\r\n\r\n \r\n \r\n
19,70 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

PRINCIPAUX – POISSON<\/p>\n<\/div>

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POISSON FRAIS (min. 2 pers. Prix per pers.)<\/strong>
\nSelon la mer, au four, avec des pommes de terre, poivron et oignon a l’\u00e0ncienne ou la plancha avec frite d’ail et de piment rouge<\/p>\n<\/div>\r\n\r\n \r\n \r\n
36,50 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

LOTTE DE MER SANS TRAVAIL<\/strong>
\nDos de lotte de mer \u00e0 la plancha avec asperges vertes, romesco et huile au hachis catalan<\/p>\n<\/div>\r\n\r\n \r\n \r\n
28,70 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

LE PALANGRE<\/strong>
\nSupr\u00eame de colin de palangre au four avec des haricots de ‘ull ros’ (oeil blond) et lard confit\u00e9 au sel et au poivre<\/p>\n<\/div>\r\n\r\n \r\n \r\n
24,75 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

FILET DE MER<\/strong>
\nDos de thon rouge de la m\u00e9diterran\u00e9e avec l\u00e9gumes saut\u00e9es au ‘teriyaki’ et nouilles de riz croustillantes<\/p>\n<\/div>\r\n\r\n \r\n \r\n
26,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>
\r\n\r\n \r\n\r\n \r\n \r\n \r\n
\r\n \r\n \"\"\r\n <\/span>\r\n <\/td>\r\n \r\n Amb gluten\r\n <\/td>\r\n <\/tr>\r\n
\r\n \r\n \"\"\r\n <\/span>\r\n <\/td>\r\n \r\n Vegetari\u00e0\r\n <\/td>\r\n <\/tr> \r\n
\r\n \r\n \"\"\r\n <\/span>\r\n <\/td>\r\n \r\n Mitja pensi\u00f3\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>


\nNotre \u00e9tablissement dispose d’information
\n<\/span> sur la pr\u00e9sence de ingr\u00e9dients
\n<\/span> allerg\u00e8nes dans les plats
\n<\/span> la carte et les menus. Nous sommes \u00e0
\n<\/span> votre disposition pour fournir des
\n<\/span> informations dans le cas vous \u00eates
\n<\/span> allergique et \/ ou intol\u00e9rant
\n<\/span> alimentaire (selon Reglament (UE) <\/span> n\u00fam.1169\/2011). <\/span>
\n
\nPrix \u200b\u200bpar personne \u00b7 Prix TTC <\/span>
\n
\nOFFRE pour les collations ENTRE HEURES:
\n11h30 \u00e0 23h00 dans la zone de la terrasse <\/span><\/p>\n<\/div>

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