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PRIMEROS
-
Estofado de lentejas a la riojana con chorizo, morcilla y costilla de cerdo
5.50€
-
Chatonada de Vilanova con escarola, migas de bacalao, atún, anchoas, salsa romesco y aceitunas negras
5.50€
-
Tronquitos de calabacín rellenos de verduritas y tacos de beicon gratinados con bechamel trufado
5.50€
-
Raviolis rellenos de cerdo y carne de vacuno en salsa suave de cuatro quesos
5.50€
-
Revoltillo de espárragos y virutas de jamón sobre nido de patatas paja
5.50€
SEGUNDOS
-
Pechugas de pollo rellenas de jamón york y queso con espinacas sobre verduras vaporizadas
7.50€
-
Galta de cerdo a la parrilla acompañado de patatas deluxe y tomate a la provenzal
7.50€
-
Filete de bacalao a la vizcaina acompañado de patatas panadera
7.50€
-
Tiras de churrasco de ternera a la brasa con salsa chimichurri sobre champiñones y patatas fritas naturales
7.50€
-
Milanesa de lomo de porcel a la napolitana al gratén con queso emmental rallado al horno de leña sobre parmentier de mantequilla
7.50€
POSTRES
-
Postre del día
2,50€
-
Tarta del día
2,50€
-
Fruta del día
2.50€
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.