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Primeros a degustar
-
Surtido de culares ibéricos con pan de coca
-
Raviolis de mango flambeado rellenos de queso de cabra y salsa de curry-coco
-
Sartén mixta de huevos estrellados especial de la casa
-
Gran canelón del chef
-
Bandeja de ensalada fresca de tomate, cebolla, ajo picado y ventresca
Segundos a elegir
-
Entrecot de ternera 250gr a la brasa con salsa de pimienta verde
-
Filete de bacalao a la catalana gratinado con all i oli, sobre sanfaina de verduras, gamba langostinera y huevo poché
-
Redondo de ternera estofada con Rossinyols sobre parmentier trufada
-
Delicias de abanico ibérico rellenas de jamón, shiitake flambeadas al ron con virutas de jamón ibérico y ajos tiernos
NOTA
La variación de Vinos o Cavas a otros de mayor calidad comprenderá un aumento relativo en el precio de este menú.
Los licores, cafés y refrescos no quedan incluidos en los menús.
La bebida en el menú adulto incluye 1 botella por cada 4 comensales.
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.