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Para compartir
-
Mejillones al horno de leña a la provenzal
-
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
-
Croquetas de jamón artesanales del chef (4 und.)
Para elegir
-
Fideuá negra a la marinera con botones de alioli (min. 2 pax)
-
Auténtico cocido madrileño con toda la vianda (min. 2 pax)
-
Cazuela de arroz de meloso de ternera
-
Entrecot de lomo vacuno sin hueso 300gr a la brasa con alcachofas del Prat a la parrilla, champiñones y romescada
-
Meloso de ternera receta especial de la casa
-
Terrina de cordero a baja temperatura y sin faena con patatas perla y pimiento del padrón
-
Pata de pulpo al Josper con delicias de confitado de ajo arriero al pimentón rojo de la vera cortejado con risotto de plancton del chef
Suplemento 6,00€
-
Arroz caldoso de bogavante y gamba langostinera
Suplemento 10,00€
-
Lomo de bacalao a la vizcaína y mongetes del Ganxet
Suplemento 3,00€
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Ración de cochinillo lechal de Segovia al horno de leña
Suplemento 15,00€
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Paletilla de lechazo D.O. Castilla y León al horno de leña tradicional
Suplemento 15,00€
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.