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Primers
-
Canelons de peus de porc amb ceps, tòfona i foie a la salsa de Porto
-
Pa de coca amb pernil de gla
-
Raviolis de mango flambejat amb farciments de formatge de cabra i salsa de curri-coco
-
Carpaccio de vedella amb encenalls de parmesà
Info del xef
Bodega
-
Cava Raventós Brut
-
Vi de la terra catalana Vespral
-
Vinya Eguia D.O Ca.
-
Calinda D.O Rueda
VARIETAT verdejo (60%) i Sauvignon (40%). CATA Color groc pallós brillant, amb reflexos verdosos, en nas l'aroma de gran intensitat és elegant, fresc i complex. Mostra un marcat to afruitat, que abasta la gamma de fruites d'os (préssec), fruites blanques (pera), cítrics (llimona, pomelo). SUGGERIMENTS peixos, mariscos i arrossos.
NOTA
La variació de vins o caves a uns altres de major qualitat comprendrà un augment relatiu en el preu del menú.
El menú està compost per tots els plats esmentats.
Info del xef
Cordero lechal brasa
El cordero lechal o lechazo es el que aún no ha sido destetado, típicamente de 20 días a 30 días de edad y con un peso de 5 Kg a 6,5 kg. El sabor y textura de la carne de cordero lechal a la parrilla en chuletillas se confieren al comensal un sabor único y exclusivo. Su alimentación ha sido exclusivamente leche materna. El color de la carne es un rosado pálido y posee muy poca grasa.