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Primeros
-
Surtido de embutidos de las tierras españolas
-
Pan con tomate
-
Queso viejo manchego en aceite
-
Anchoas de la Casa
-
Revoltillo de setas
-
Ensalada Casa Fuster
Hoja de roble mezclada con rúcula, tomate, nueces, pasas, atún, piñones, taquitos de beicon templado, queso de cabra fundido y reducción balsámica de vinagre de Módena con frambuesas.
NOTA
La variación de vinos o cavas a otros de mayor calidad comprenderá un aumento relativo en el precio del menú.
El menú está compuesto por todos los platos mencionados.
Info del Chef
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.