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Para picar
-
Corazones de alcachofa con virutas de jamón y foie (en temporada)
-
Platillo de morcilla de burgos y chistorra de navarra
-
Queso viejo manchego en aceite
-
Caracoles bover a la llauna
Segundo a elegir
-
Chuletón de novillo madurado por la casa 25 días de maduración
-
Chuletón premium vacuno mayor 35/65 días de maduración
Suplemento 20,00 por comensal€
-
Chuletón selección vacuno mayor 25/35 días de maduración
Suplemento 10,00 por comensal€
-
Ración de cochinillo de Segovia con bowl de ensalada verde
Suplemento 10,00€
-
Paletilla de lechazo con bowl de ensalada verde
Suplemento 13,00€
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.
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.