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Segundos
-
Arroz de bogavante con almejas y gambas
Esta receta lleva ya con nosotros mucho tiempo y, por tanto, es conocida por nuestra clientela. Muchas son las alegrías y satisfacciones que nos ha dado y muchas las felicitaciones concedidas a nuestro chef. Por ello, poco hay que resaltar más que la calidad del producto y la experiencia en su elaboración.
-
Medallón de solomillo de ternera al foie sobre nido de patatas paja
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.