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Para picar
-
Mejillones al horno de leña a la provenzal (novedad de preparación)
-
Queso en aceite de oliva con tostas artesanales
-
Cazuelita de suquet de caracoles del bobet al Josper con ibérico y chorizo cantimpalo al vino blanco
-
Surtido de croquetas del chef (4 unidades)
Para elegir
-
Meloso de ternera con parmentier trufado y setas de temporada
-
Ternasco a la segoviana con patatas asadas, ciruelas, piñones y reducción de sus jugos
-
Cazuelita de rabo de toro rustido al vino tinto con patatones y pimiento del padrón
-
Terrina de cordero a baja temperatura sin faena al estilo de la casa
-
Mini barbacoa a la piedra de chuletón de sidrería +25 días de maduración 300gr con guarnición de moncheta, patata al caliu y huevo frito (mínimo 2 personas)
-
Arroz caldoso de bogavante y gamba langostinera - Suplemento 12.00€
-
Ración de cochinillo lechal de Segovia al horno de leña - Suplemento 12.00€
-
Paletilla de lechazo D.O Castilla y León al horno de leña tradicional - Suplemento 14.00€
-
Anillas de Calamar Nacional, salteadas con butifarra del perol y acompañadas de monchetas del ganchet al ajo arriero
-
Entrecot a la parrilla vasca con chimichurri del chef acompañado de trigueros, tomate provenzal y patata caliu
-
Arroz cremoso de Meloso de Ternera con espinacas baby y espárragos trigueros (mínimo dos personas)
-
Arroz caldoso de Rape, cola de gambas y mejillones de roca (mínimo dos personas)
-
Paella de Conejo y Verduritas con Tirabeques (mínimo dos personas)
Bebidas
-
Agua mineral
-
Vino tinto de la casa
-
Gaseosa
NOTA
Cafés, licores y refrescos no quedan incluidos en el menú. La bebida incluye una botella por cada 4 comensales.
La variación de Vinos o Cavas a otros de mayor calidad comprenderá un aumento relativo en el precio de este menú.
Mínimo para dos personas.
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.