Alcala

Spanish restaurant, 246 E 44th St, New York, NY

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Plato Vegetariano — Assorted sautéed vegetables with broiled Shiitake mushrooms, green asparagus and artichokes. Vegan
• Pechugas de Pollo al Ajillo — Fillet of chicken marinated in parsley and garlic with scalloped potatoes and sauteed vegetables.
• Pimientos de Piquillo con Bacalao — Red Piquillo peppers stuffed with codfish on Salsa Vizcaina.
• Pechugas de Pollo al Perez — Fillet of chicken in a light sherry sauce with artichoke hearts, Serrano ham, mushrooms and potato puree.
• Canelones de Espinacas y Gambas — Cannelloni of spinach and shrimp with tomato and Béchamel sauce.
• Arroz Negro — Black rice with squid paella-style served with alioli.
• Paella de Carne — Paella with chicken, beef and chorizo sausage.
• Paella de Mariscos — Paella with squid, shrimp, prawn, clams, monkfish and mussels.
• Arroz Confitado — Confit of rice with chorizo sausage, chicken, shrimp, squid, mushrooms and caramelized sofrito.
• Rape en Salsa Verde — Sautéed monkfish in a parsley and garlic sauce with clams and shrimp.
• Solomillo de Cerdo Adobado — Marinated pork tenderloin with roasted red peppers and potato puree.
• Atun Encebollado — Grilled tuna on scalloped potatoes surrounded by caramelized Spanish onions.
• Chuleton de Buey a la Parrilla — Dry aged grilled Sirloin Steak with sautéed vegetables and crispy fried potatoes.
• Chuletitas de Cordero a la Parilla — Grilled lamb ribs with scalloped potatoes and sautéed vegetables.
• Solomillo de Buey con Pimientos Asados — Grilled fillet mignon with roasted red peppers and crusty fried potatoes.

Starters

• Ensalada Verde — Mesclun salad with extra virgin olive oil and sherry vinegar dressing. Vegan
• Porrusalda — Clear soup of leek, carrots and potatoes. Vegan
• Gazpacho — Cold Andalusian soup. Vegan
• Setas al Horno — Oven roasted caps of Shiitake mushrooms with parsley and garlic. Vegan
• Patatas Bravas — Fried potato cubes served with a spicy sauce. Vegan
• Sopa de Pescado Larruskain — Clear soup of fish and shellfish with Basque-style white Rioja wine.
• Gambas en Salsa Verde — Shrimp in a sizzling parsley sauce.
• Sardinas a la Parrilla con Ensalada — Grilled sardines with Mesclun salad and Pimenton oil.
• Ensalada de Salmon Marinado — Thin slices of dill, marinated salmon over Mesclun salad with extra virgin olive oil and sherry vinegar dressing.
• Ensalada de Navarra — Grilled asparagus, Piquillo peppers, tomatoes, Idiazabal cheese and scallion vinaigrette over Mesclun salad.
• Jamon Iberico — Dry cured Iberico pig ham.
• Tortilla de Patatas — Spanish omelet with potato and onion.
• Croquetas — Combination of chicken and codfish croquettes.
• Albondigas — Meatballs in a sherry wine sauce.
• Chorizo en Cazuelita — Spanish chorizo sausage.
• Llescas Catalanas — Tomato rubbed bread topped with anchovies and marinated salmon.
• Boquerones en Vinagre — Marinated anchovies in sherry vinegar.
• Crepes de Setas y Jamon — Crêpes of Tetilla cheese and mushrooms with Iberico ham.
• Salpicon de Mariscos — Seafood salad.
• Pimientos con Bacalao — Red Piquillo peppers stuffed with codfish on Salsa Vizcaina.
• Canelones — Cannelloni of spinach and shrimp with tomato and Béchamel sauce.
• Montadito de Lomo — Grilled pork tenderloin on rustic toasted bread.
• Chipirones en su Tinta — Baby squid in a black ink sauce.
• Chorizo al Vino — Chorizo in red wine and onions.
• Ensalada de Atun Fresco — Fresh tuna salad with Piquillo peppers and mixed greens.
• Jamon Serrano — Imported Serrano ham.
• Almejas a la Bilbaina — Little clams in a fresh parsley and garlic sauce with white Rioja wine.
• Cazuela de Mariscos — Clams, shrimp, scallops and mussels in garlic sauce.
• Mejillones a la Gallega — Mussels in Galician style tomato sauce.
• Plato de Quesos — Assortment of cheeses from Spain: Manchego, Idiazabal, Iberico, Mahon, Roncal, Tetilla, Valdeon and Zamorano.
• Pepito de Solomillo — Grilled fillet mignon on rustic toasted bread.
• Chuleton Cabrales — Steak tapa in Cabrales cheese sauce.
• Plato Campero — Assortment of Spanish charcuterie: Serrano ham, cured chorizo, Salchichón and Lomo with rubbed tomato bread.
• Chuletitas de Cordero — Grilled lamb chops.

Desserts

• Flan — Caramel custard.
• Natillas — Light Crème Anglaise with raspberry sauce.
• Leche Frita — Little Basque delicacies with caramel sauce.
• Arroz Con Leche — Creamy rice pudding with cinnamon.
• Tarta de Manzana — Warm apple tart tatin with Natillas and Spanish brandy sauce.
• Pera al Vino Tinto — Poached pear with a warm red Rioja wine sauce and rice pudding ice cream.
• Tres Leches — Sponge cake soaked in three types of milk.
• Tarta de Arrese — Warm custard pie Arrese style with Natillas and raspberry sauce.
• Variedad de Postres Españoles — Basque dessert sampler consisting of Leche Frita, Tarta de Arrese, chocolate mousse and Natillas.
• Plato de Quesos Españoles — Assortment of cheeses from Spain: Manchego, Idiazabal, Iberico, Mahon, Roncal, Tetilla, Valdeon and Zamorano.

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