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Primeros a degustar
-
Ensalada de pimientos escalivados, bonito y filete de anchoas
-
Platillo de rabas crujientes del Cantábrico
-
Habitas salteadas con jamón ibérico
-
Plato prueba miriam es
Segundos a elegir
-
Calamarcitos encebollados con su guarnición
-
Solomillo de novillo a la brasa con salsa cántabra de vino negro y trufa
-
Asado de costillas de añojo Cántabro al horno de leña
Vinos y bebidas
-
______
-
Calinda blanco verdejo
-
Rioja Añares
-
Agua mineral
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.